This Italian Lemon Cream Cake is a bright and zesty dessert that brings sunshine to any table! With fluffy layers and a refreshing lemon cream filling, it’s simply delightful.
When I make this cake, I can’t help but smile at how cheerful it looks! I love serving it chilled on hot days – it’s like a little slice of happiness on a plate. 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the cake’s structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works surprisingly well!
Sugar: I used granulated sugar for sweetness. You can substitute it with coconut sugar for a lower glycemic index or maple sugar for a unique flavor.
Butter: Unsalted butter gives a nice creaminess. If you want a dairy-free option, use coconut oil or a dairy-free butter alternative.
Heavy Whipping Cream: This gives a rich texture to the lemon cream. If you want a lighter option, you could use half-and-half or even whipped coconut cream.
Mascarpone Cheese: This cheese provides a luxurious creaminess. You can swap it with cream cheese if you’re in a pinch, but note that it has tangier flavor!
How Can I Get the Cake to Rise Perfectly?
Getting the cake to rise just right can sometimes be tricky. Here’s what you can do to ensure it comes out fluffy and delicious:
- Make sure your baking powder is fresh—it’s key for lift! You can test it by adding it to warm water; it should bubble.
- Don’t over-mix the batter once you add the dry ingredients! Mixing just until combined keeps the cake light.
- Beat the butter and sugar until light and fluffy, which incorporates air and helps the cake rise.
And remember, patience is key—let your cakes cool properly before stacking and frosting for the best results!
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ tsp salt
For the Lemon Cream:
- 1 cup heavy whipping cream
- ½ cup mascarpone cheese
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
For Garnish:
- Lemon slices
- Whipped cream (optional)
- Fresh mint leaves (optional for decoration)
How Much Time Will You Need?
This delightful cake will take about 20 minutes to prepare and about 30 minutes to bake. Once it’s done, you’ll want to chill it for at least 1 hour before serving. So, overall, you’re looking at around 2 hours from start to finish!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out easily after baking. In a large bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. Next, add the eggs one at a time, mixing well after each addition.
2. Mix the Wet Ingredients:
Now it’s time to mix in the vanilla extract, lemon zest, and milk. Stir until everything is well combined. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to your wet mixture, mixing gently just until combined. Be careful not to over mix!
3. Bake the Cakes:
Divide the batter evenly between the two prepared pans. Place them in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Lemon Cream:
While the cakes cool, let’s make the lemon cream! In a mixing bowl, beat the heavy whipping cream until soft peaks form. Then add in the mascarpone cheese, powdered sugar, lemon juice, and lemon zest. Beat this mixture until stiff peaks form. This will be the delicious cream that goes between your cake layers!
5. Assemble the Cake:
Once your cakes are completely cool, take one layer and place it on a serving plate. Spread half of the lemon cream over this layer. Carefully place the second cake layer on top, then spread the remaining lemon cream on top and around the sides of the cake.
6. Garnish and Chill:
For a pretty finishing touch, arrange lemon slices on top of the cake, and if you like, add dollops of whipped cream. Garnish with fresh mint leaves for a pop of color. Finally, place the cake in the refrigerator for at least 1 hour before serving. This helps all the flavors blend beautifully. Enjoy your refreshing Italian Lemon Cream Cake!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. If you don’t have cake flour on hand, you can use a mix of whole wheat flour (for added nutrition) but keep in mind that it may change the cake’s texture and flavor a bit. Just remember to adjust the liquid slightly as whole wheat flour absorbs more moisture!
How to Store Leftover Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. To thaw, simply leave the slices in the fridge overnight.
Can I Use a Different Citrus Fruit?
Absolutely! If you’re looking for a variation, you can substitute lemon juice and zest with lime or orange. Just remember that the flavor profile will change a bit, so choose the fruit that you enjoy most!
Can I Make This Cake Ahead of Time?
Yes, this cake can be made a day ahead! Just prepare and assemble it, then keep it covered in the fridge. It actually tastes even better after being chilled, as the flavors develop more. Just be sure to let it sit at room temperature for about 30 minutes before serving for the best taste and texture!
