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Delicious Italian lemon cream cake with a creamy lemon frosting and decorative zest.

Italian Lemon Cream Cake

A delightful, pillowy lemon-scented cake layered with creamy lemon filling, perfect for brightening any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened Buy good butter; prefer European-style.
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
Filling Ingredients
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
Topping Ingredients
  • 1 cup heavy whipping cream
  • 0.25 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation and Baking
  1. Preheat the oven to 350°F and grease two 9-inch round pans. Line with parchment paper if desired.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. Beat butter and sugar until pale and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, then mix in vanilla.
  5. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry. Mix until just combined.
  6. Divide batter into pans and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely on wire racks.
Filling Preparation
  1. Make the filling: Beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
  2. Whip heavy cream separately to stiff peaks, then fold into lemon mixture.
Assembly
  1. Slice cooled cakes horizontally for four thin layers (optional).
  2. Spread lemon cream filling between layers. Frost with whipped topping.
  3. Garnish with lemon zest, powdered sugar, or white chocolate curls. Chill for at least 1 hour before serving.

Notes

This cake is forgiving; don't overmix. If made in advance, chill it, but avoid making it too far ahead as the whipped topping may lose its texture.