There is something utterly irresistible about the bright, zesty charm of this Italian Lemon Cream Cake Recipe. Imagine layers of tender, moist white cake kissed with fresh lemon zest and juice, generously filled with a luscious cream cheese and whipped cream mixture enhanced by tangy lemon curd. Each bite delivers a delightful balance of creamy sweetness and citrus sparkle that feels like sunshine on your taste buds. If you’re craving a dessert that’s both refreshing and decadently smooth, this cake becomes an instant favorite that brings a touch of Italian-inspired magic to any occasion.
Ingredients You’ll Need
Getting started with this Italian Lemon Cream Cake Recipe is a joyful affair because the ingredients are straightforward and each plays a crucial role. From the tanginess of fresh lemon to the richness of cream cheese and whipped cream, every element works harmoniously to create that irresistibly creamy, bright, and fluffy cake experience.
- White cake mix: A simple base that keeps the cake light and tender without fuss.
- Buttermilk: Adds moisture and a subtle tang that complements the lemon perfectly.
- Vegetable oil: Ensures a moist crumb that’s not too dense or dry.
- Large eggs: Provide structure and richness to the cake batter.
- Lemon zest and juice: The star flavors that bring fresh, vibrant citrus notes.
- Cream cheese (softened): Creates a creamy, smooth filling with just the right tang.
- Powdered sugar: Sweetens the cream with a silky texture.
- Vanilla extract: Balances the lemon’s tartness with subtle warmth.
- Heavy whipping cream: Whipped to airy perfection for a light, fluffy filling.
- Granulated sugar: Helps stabilize the whipped cream while adding sweetness.
- Lemon curd: Concentrated lemon flavor that intensifies the citrusy punch.
- Crushed graham crackers: Add a delightful crunchy contrast and a touch of buttery sweetness.
- Powdered sugar for dusting: The pretty finishing touch that makes the cake irresistible.
How to Make Italian Lemon Cream Cake Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans. In a large bowl, whisk together the white cake mix, buttermilk, vegetable oil, eggs, lemon zest, and lemon juice until the batter is smooth and silky. This mixture is where that delicate lemon flavor unfolds, setting the tone for the cake’s vibrant profile.
Step 2: Bake the Cakes
Divide the batter evenly between the two pans and slide them into the preheated oven. Let the cakes bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The result should be a lightly golden, soft cake that springs back when pressed — perfect for layering and soaking up the luscious lemon cream.
Step 3: Cool the Cakes
Allow the cakes to cool for about 10 minutes in their pans, then gently turn them out onto wire racks to cool completely. This cooling phase is key because the filling won’t spread nicely over warm layers, and you want those layers to remain intact when assembled.
Step 4: Make the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until completely smooth. In a separate bowl, whip the heavy cream with the granulated sugar until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, creating a light, airy filling with a luscious tang — perfect for complementing the citrus cake.
Step 5: Assemble the Cake with Lemon Curd and Cream
Place one cake layer on your serving plate and spread a generous layer of lemon curd over the top — this adds a bright, tart burst that pairs beautifully with the creamy filling. Then spread half of the cream cheese mixture on top of the curd. Add the second cake layer, and spread the remaining cream over the top, smoothing it out carefully.
Step 6: Add Final Touches
Sprinkle the crushed graham crackers over the top of the cake for a wonderful crunch and texture contrast. Finish by dusting powdered sugar over everything for a snowy, elegant look that’s sure to impress. Chill the cake for at least one hour before serving; this chilling helps the flavors meld together, enhancing every bite.
How to Serve Italian Lemon Cream Cake Recipe
Garnishes
Fresh lemon slices or thin twists of lemon peel look stunning when artfully arranged on top of this Italian Lemon Cream Cake Recipe. You can also add a few mint leaves for a pop of green that enhances the fresh aroma and visual appeal. These simple touches elevate your presentation and hint at the bright flavor ahead.
Side Dishes
This cake pairs delightfully with a light cup of espresso or a fruity white wine like Pinot Grigio. For a non-alcoholic option, consider a sparkling lemonade or a fragrant herbal tea to complement the lemon and creamy flavors without overpowering them.
Creative Ways to Present
For a fun twist, serve individual slices with a dollop of additional whipped cream and a spoonful of lemon curd on the side. Another idea is to create mini cakes or cupcakes using the same recipe in smaller pans, perfect for parties and sharing. You can even layer this cake in a trifle dish for a stunning, layered dessert that lets everyone see the creamy lemony goodness inside.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this delightful Italian Lemon Cream Cake Recipe, store them covered tightly in the refrigerator. The creamy filling keeps well and the flavors actually deepen overnight, making it even more delicious the next day. Just be sure to keep it chilled to maintain the perfect texture.
Freezing
While freezing this cake is possible, keep in mind that the whipped cream filling may lose some of its fluffiness after thawing. To freeze, wrap the whole cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to one month. Thaw it overnight in the fridge and give it a gentle fluff or stir before serving if needed.
Reheating
This cake is best served chilled, so reheating is not recommended. Instead, take the cake out of the refrigerator about 15 minutes before serving to let it come slightly closer to room temperature, enhancing the creamy texture and vibrant flavor without melting the delicate layers.
FAQs
Can I use homemade cake instead of the box mix?
Absolutely! Homemade white cake works wonderfully if you prefer to bake from scratch. Just be sure the texture is light and moist to recreate that perfect canvas for the lemon cream filling.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5–10 minutes to curdle before using—it’s a simple trick that maintains the tangy moistness of the cake.
Is there a non-dairy or vegan option for the cream filling?
For a vegan twist, you can substitute the cream cheese with a plant-based version and use coconut cream whipped with powdered sugar instead of heavy cream. The lemon curd can also be made with vegan-friendly ingredients to keep the cake vibrant and creamy.
Can I prepare this cake a day ahead?
Yes, in fact, this Italian Lemon Cream Cake Recipe tastes even better the next day as the flavors deepen. Just assemble it the day before, cover it well, and keep it refrigerated until serving.
How long does the cake last in the fridge?
This cake stays fresh and delicious for up to 3 days in the refrigerator. After that, the texture of the cream might start to change, so it’s best enjoyed sooner rather than later.
Final Thoughts
This Italian Lemon Cream Cake Recipe is a delightful celebration of bright citrus and creamy indulgence that never fails to impress. Whether you’re making it for a family gathering, a special occasion, or just because you want a slice of sunshine, it’s an easy yet unforgettable dessert. Dive in with confidence and let this cake bring smiles and happy sighs to your table—it truly is a treasure worth baking again and again.
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Italian Lemon Cream Cake is a delightful, layered dessert featuring a moist white cake infused with fresh lemon zest and juice, topped with a luscious cream cheese and whipped cream filling. Accented by tangy lemon curd and a crunchy graham cracker topping, this cake offers a perfect balance of sweet and tart flavors, ideal for any special occasion or a refreshing treat.
Ingredients
Cake
- 1 box white cake mix
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 4 large eggs
- Zest of 1 lemon
- Juice of 1 lemon
Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1/2 cup lemon curd
Topping
- 1/2 cup crushed graham crackers
- Powdered sugar for dusting
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure the cakes do not stick during baking.
- Make the cake batter: In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, lemon zest, and lemon juice. Beat on medium speed for about 2 minutes until the batter is smooth and well integrated.
- Bake the cakes: Evenly divide the batter between the prepared pans. Place in the oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes after baking. Then, carefully turn them out onto wire racks to cool completely, which is important for assembling the filling later.
- Prepare the filling: Beat together the softened cream cheese, powdered sugar, and vanilla extract in a bowl until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.
- Assemble the cake: Once the cake layers are completely cool, spread a layer of lemon curd evenly over the top of one cake layer. Then, spread half of the cream cheese mixture over the lemon curd. Place the second cake layer on top and spread the remaining cream cheese filling over the top of the cake.
- Add the topping and chill: Sprinkle the crushed graham crackers evenly over the cream on top of the cake. Dust the entire cake lightly with powdered sugar for an elegant finish. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the filling to set.
Notes
- You can substitute homemade lemon curd if preferred for a fresher taste.
- To enhance texture and flavor, toast the graham cracker crumbs before sprinkling on top.
