This Italian Lemon Cream Cake is a bright and zesty treat! It’s light, fluffy, and has a creamy lemon filling that dances on your taste buds.
Trust me, once you taste that lemony goodness, you’ll be grinning like you just found a hidden stash of cookies! 😄 I love serving it chilled for a refreshing dessert that everyone enjoys!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend that has xanthan gum for better structure.
Granulated sugar: Standard for sweetening but you could try coconut sugar for a more caramel-like flavor or use a sugar substitute if you’re monitoring sugar intake. Just be sure to check the conversion ratios!
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Mascarpone cheese: It adds a creamy texture to the filling. If you can’t find mascarpone, cream cheese works too, though it may be slightly tangier.
Lemon juice and zest: These are essential for that zesty flavor! Fresh lemons are best, but bottled juice can be a quick substitute in a pinch. Just remember, fresh zest gives the best aroma.
How Can You Ensure the Cake Comes Out Perfectly Moist and Fluffy?
To make sure your cake is moist and fluffy, pay attention to how you mix the batter. Cream the butter and sugar until light and fluffy; this adds air into the mix. Also, avoid overmixing—once you add the flour, mix just until combined.
- Make sure your butter is softened, not melted, for better incorporation.
- Always measure flour correctly; scoop and level instead of packing it, which can make the cake dense.
How Do You Achieve a Smooth and Creamy Lemon Curd?
For a smooth lemon curd, whisk constantly while cooking to prevent it from curdling. Start with low heat and gradually increase it to medium. Patience is key, as this thickening process can take 8-10 minutes.
- Remove the pan from heat immediately when it coats the back of a spoon and stir in the butter until melted.
- Make sure to cool it completely before pouring it over your cake so it doesn’t melt the layers underneath.
These tips will help ensure your Italian Lemon Cream Cake turns out delicious every time! Happy baking!
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Juice of 1 lemon
For the Lemon Curd Topping:
- 1 cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice
- Zest of 1 lemon
- ½ cup unsalted butter, cut into pieces
For Garnish:
- Whipped cream (optional)
- Lemon slices (for decoration)
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake takes about 70 minutes to make, plus some time for cooling the cake and curd. You will spend about 30 minutes preparing and baking the cake, 15 minutes making the lemon cream filling, and around 15-20 minutes making the lemon curd. Don’t forget the cooling time so it’s best to plan a few hours before serving!
Step-by-Step Instructions:
1. Prepare the Lemon Cake:
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out easily. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest for that bright flavor.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the creamed mixture, alternating with the buttermilk. Mix until everything is just combined. Now pour this luscious batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
2. Make the Lemon Cream Filling:
While your cakes are cooling, let’s whip up the lemon cream filling! In a mixing bowl, beat the heavy cream until soft peaks start to form. Next, gently fold in the mascarpone cheese, powdered sugar, vanilla extract, and lemon juice. Mix until everything is fully combined—this will be a deliciously creamy layer!
3. Make the Lemon Curd Topping:
Now it’s time to prepare the lemon curd! In a medium saucepan, whisk together the granulated sugar, eggs, lemon juice, and lemon zest. Cook this mixture over medium heat while whisking constantly until it thickens—this will take about 8-10 minutes. When it’s nice and thick, remove from heat and stir in the butter pieces until completely melted and smooth. Allow this curd to cool completely before using.
4. Assemble the Cake:
Once everything is cooled, it’s assembly time! Place one lemon cake layer on a serving plate. Spread half of the lemon cream filling over the top of that layer. Then, carefully place the second layer on top and spread the remaining lemon cream filling evenly over it. Now, pour the cooled lemon curd over the cake, letting it drizzle down the sides if you’d like—it’ll look so inviting!
5. Garnish and Serve:
Finally, add some charm to your cake by decorating the top with lemon slices and any extra whipped cream or fresh mint leaves if you like. Slice and enjoy your Italian Lemon Cream Cake while it’s chilled for a refreshing treat!
Can I Use a Different Type of Flour for This Cake?
Yes, you can use cake flour for a lighter texture or even gluten-free flour if needed! Just make sure the gluten-free blend includes xanthan gum to help with structure. Follow the same measurements as specified in the recipe.
Can I Make the Cake Layers in Advance?
Absolutely! You can bake the cake layers a day or two ahead of time. Just let them cool completely, then wrap them tightly in plastic wrap and store them in the fridge. This will help keep them moist, but be sure to frost them only when you’re ready to serve!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3-4 days. If you prefer, you can also freeze slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before enjoying again!
Can I Substitute Lemon Juice with Something Else?
If you’re in a pinch, you can use bottled lemon juice, but fresh juice gives a better flavor. Alternatively, lime juice can work as a substitute in both the filling and topping if you’re looking for a different citrus twist!
