This Italian Lemon Cream Cake is a refreshing treat that pairs the bright taste of lemon with soft, creamy layers. It’s perfect for sunny days or anytime you need a citrus boost!
The light whipped cream and zesty lemon come together to create a delightful flavor. Honestly, every slice feels like a mini vacation! 🌞 I love serving this cake with fresh berries on top for extra cheer!
Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake, providing structure. You can substitute it with gluten-free flour if needed, but check the package for measurements. I sometimes use cake flour for a lighter texture.
Unsalted Butter: This gives a rich flavor. If you want a dairy-free option, coconut oil or a plant-based butter can work well. However, I love the taste of real butter.
Granulated Sugar: You can swap this for coconut sugar or even honey. Keep in mind that honey will add moisture, so you may need to adjust other liquids slightly. I prefer white sugar for its straightforward sweetness.
Lemon Zest & Juice: Fresh lemon juice is key for brightness. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but the taste won’t be quite as fresh. Zest adds an extra burst of flavor, which is why I never skip it!
Heavy Whipping Cream: This is essential for the filling’s lightness. You can use a non-dairy whipping cream if you prefer, but be sure to whip it well!
How Can I Ensure My Cake Layers are Even and Fluffy?
Getting your cake layers just right is crucial! Here are some steps to achieve even, fluffy layers:
- Always preheat your oven. An even temperature helps your cake rise properly.
- When mixing, cream the butter and sugar until light and fluffy. This incorporates air, which is vital for fluffiness.
- Be gentle when folding in dry ingredients. Over mixing can toughen your cake.
- Using an ice cream scoop or measuring cup can help divide the batter evenly between the pans.
- Don’t skip the cooling step in the pans. It helps the cake set properly before transferring.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
For The Lemon Cream Filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup lemon curd (store-bought or homemade)
For Decoration:
- Whipped cream (for topping)
- Thinly sliced lemon (for garnish)
- Fresh mint leaves (optional, for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful cake will take about 30 minutes to prep and around 25-30 minutes to bake. After baking, let it cool for about an hour, and a final hour in the fridge before serving. So, set aside about 2.5 hours to enjoy the whole process!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, go ahead and preheat your oven to 350°F (175°C). While it’s heating up, grease and flour two 8-inch round cake pans to prevent sticking later.
2. Mix The Dry Ingredients:
In a bowl, combine the flour, baking powder, and salt. Give it a good whisk to mix everything together evenly. Set this bowl aside for now.
3. Cream The Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs and Flavor:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and fresh lemon juice. The mixture should smell wonderful already!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the buttery mixture, alternating with the milk. Mix until everything is just combined. Try not to over-mix; it’s okay if there are a few lumps!
6. Bake the Cakes:
Divide the batter equally between your prepared cake pans and smooth the tops. Bake in the oven for about 25-30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. Prepare the Lemon Cream Filling:
While you wait for the cakes to cool, let’s whip up the lemon cream filling! In a mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the lemon curd until fully incorporated and smooth.
8. Assemble the Cake:
Once your cakes are completely cool, place one layer on a serving plate. Spread half of that delicious lemon cream filling over the top. Next, add the second layer and spread the remaining filling on top.
9. Decorate:
Now for the fun part! Decorate the top with whipped cream, arrange some lemon slices, and add fresh mint leaves if you like. A sprinkle of powdered sugar on top will make it look fancy!
10. Chill and Serve:
Refrigerate your cake for at least 1 hour so all those lovely flavors can meld together. When it’s time to serve, enjoy your beautiful Italian Lemon Cream Cake—a perfect treat for any occasion!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture slightly, making the cake denser. For best results, consider using a mix of half whole wheat and half all-purpose flour to maintain a lighter cake.
Can I Make This Cake Gluten-Free?
Absolutely! To make this cake gluten-free, use a 1:1 gluten-free baking flour blend that includes xanthan gum. This will help mimic the texture of regular flour. Make sure to check other ingredients for gluten content as well!
How Long Will This Cake Last in the Refrigerator?
Your Italian Lemon Cream Cake can be stored in the refrigerator for up to 4 days. Make sure to cover it well with plastic wrap or store it in an airtight container to keep it fresh and prevent it from absorbing any other odors in the fridge.
Can I Freeze Leftover Cake?
Yes, you can freeze thecake. Wrap individual slices tightly in plastic wrap, then place them in an airtight container or freezer bag. It will keep well for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.
