This Italian Lemon Cream Cake is a light and zesty treat. With its fluffy layers of lemony cream and soft sponge, it’s perfect for any celebration or just a sunny afternoon snack!
I can’t resist a slice topped with fresh berries! It adds a fun pop of color and flavor. Plus, this cake is super easy to make, so you can whip it up whenever the lemon craving hits! 🍋
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake. If you’re looking to make it gluten-free, try using a 1:1 gluten-free flour blend. I’ve found that it works well for cakes without changing the texture much.
Butter: Unsalted butter adds richness. If you need dairy-free, coconut oil or a plant-based butter can be great alternatives, though they may slightly change the flavor.
Buttermilk: This adds moisture and a slight tang. If you don’t have any, mix 1/2 cup of milk with 1/2 tablespoon of vinegar and let it sit for about 5 minutes. This works almost the same!
Lemon juice and zest: Fresh lemons are key for that bright flavor! If fresh lemons aren’t available, bottled lemon juice works, but I always recommend fresh for the best taste.
Heavy whipping cream: This is used for the filling and frosting. If you want a lighter option, you could use whipped topping, but it won’t have quite the same richness.
How Do I Make Sure My Cake Stays Moist?
Keeping your cake moist is crucial for a delightful texture. Here are some tips to achieve that:
- Use room temperature ingredients: Make sure your eggs, butter, and buttermilk are at room temperature. This helps the batter mix evenly, leading to a light and fluffy cake.
- Don’t overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Check for doneness: Bake until a toothpick comes out clean, but don’t overbake. Keep an eye on your cakes the last few minutes of baking.
- Cool properly: Let the cakes cool in their pans before transferring them to a wire rack. This prevents them from drying out.
How to Make Italian Lemon Cream Cake?
Ingredients You’ll Need:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For Assembly and Garnish:
- Additional heavy whipping cream (for frosting)
- ¼ cup powdered sugar (for frosting)
- Lemon slices (for decoration)
- Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake will take about 1 hour for preparation and baking, plus an additional 30 minutes to chill in the fridge. So, you can expect to spend around 1 hour and 30 minutes before it’s ready to serve. Perfect for a refreshing dessert!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 350°F (175°C). Then, grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set this mixture aside for later.
2. Creaming Ingredients:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until they are light and fluffy—this will take about 2-3 minutes. Next, add in the eggs one at a time, making sure to mix well after each addition. Finally, mix in 1 teaspoon of vanilla extract.
3. Combine Wet and Dry Ingredients:
Now, it’s time to combine the dry ingredients with the wet. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and fresh lemon juice. Start and end with the flour mix. Stir until just combined, and then gently fold in the lemon zest.
4. Bake the Cakes:
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula. Bake them in your preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for about 10 minutes before moving them to a wire rack to cool completely.
5. Make the Lemon Cream Filling:
While the cakes are cooling, prepare the lemon cream filling. In a large bowl, whip the heavy cream together with ½ cup powdered sugar and 1 teaspoon vanilla extract until soft peaks start to form. Then, gently fold in the fresh lemon juice and zest until everything is mixed well.
6. Layer the Cake:
Once the cakes are fully cooled, carefully slice each cake in half horizontally to create four layers in total. Start with one layer on your serving plate and spread a generous layer of lemon cream filling on top. Repeat this with the next two layers, and finally place the last layer on top.
7. Frost and Garnish:
For the frosting, whip additional heavy cream with powdered sugar until soft peaks form. Use this mixture to frost the top and sides of the assembled cake. Once frosted, you can decorate the top with lemon slices and fresh mint leaves if you’d like a touch of color and brightness.
8. Chill and Serve:
To let the flavors meld and the cake set, chill it in the refrigerator for at least 30 minutes before serving. When you’re ready, slice it up and enjoy your homemade Italian Lemon Cream Cake! Enjoy!
Can I Substitute Ingredients in This Recipe?
Absolutely! If you don’t have buttermilk on hand, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. You can also use Greek yogurt thinned with a bit of milk as an alternative.
How to Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can also freeze the cake layers. Wrap them tightly in plastic wrap and foil and freeze for up to 2 months. Thaw in the fridge before serving!
Can I Make the Cake Layers Ahead of Time?
Yes! You can bake the cake layers a day in advance. Just let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature or in the fridge until you’re ready to assemble.
What Can I Use Instead of Heavy Cream for the Filling?
If you prefer a lighter option, you can substitute the heavy cream with coconut cream or you can use a dairy-free alternative like almond or soy whipped cream. Keep in mind that the flavor and texture might vary a bit, so adjust according to your preference!
