This Italian Lemon Cream Cake is a bright and zesty dessert that’s sure to lift your spirits! With fluffy layers of lemon sponge and creamy filling, it’s a treat for the taste buds.
Honestly, the combination of tangy lemon and rich cream is a match made in heaven. I love serving it at gatherings, and it never lasts long on the table—everyone wants seconds! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the cake. If you need a gluten-free option, almond flour or a gluten-free 1:1 blend can work, but be aware it may affect texture.
Unsalted Butter: Softened butter is crucial for a light texture. If you prefer to cut down on dairy, coconut oil can be a good alternative, just note that the flavor will change.
Buttermilk: This adds moisture and a slight tang. In a pinch, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Let it sit for 5-10 minutes to sour.
Mascarpone Cheese: It adds a rich creaminess. If you can’t find it, cream cheese mixed with a little heavy cream can mimic its texture and taste fairly well.
Lemon Juice and Zest: Fresh lemon juice and zest are key for the cake’s bright flavor. Bottled lemon juice is okay, but fresh lemons really make a difference in taste.
How Do You Ensure Your Cake Is Fluffy and Moist?
The technique of creaming butter and sugar is essential for a fluffy cake. Here’s how to do it right:
- Use room temperature butter for easier mixing. Beat it with the sugar until it’s light and fluffy—this aerates the mixture.
- Mix in the eggs one at a time to help incorporate air and maintain emulsification.
- When adding the flour and buttermilk, mix just until combined. Over-mixing can lead to a dense cake.
Letting the cakes cool completely before assembling is important, too! If they’re warm, the filling might melt and make a mess.
How to Make Italian Lemon Cream Cake?
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 cup mascarpone cheese
- Juice of 1 lemon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
For Decoration:
- Slices of lemon
- Additional whipped cream
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake will take about 1 hour for preparation plus an additional 25-30 minutes for baking. Allow a bit of time for the cake to cool completely before assembling, so expect a total of around 2 hours from start to finish!
Step-by-Step Instructions:
1. Preparing the Cake:
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cakes from sticking. In a medium bowl, whisk together the flour, baking powder, and salt. This helps to mix the dry ingredients evenly.
2. Mixing the Batter:
In a large mixing bowl, cream the softened butter and granulated sugar together with a mixer until it’s light and fluffy—this will take about 3-5 minutes. Next, add the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract and lemon zest for that refreshing flavor!
3. Combining Ingredients:
Gradually add the dry flour mixture to your butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix! Once ready, divide the batter evenly between the prepared cake pans and smooth out the tops.
4. Baking the Cakes:
It’s time to bake! Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once they’re done, let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
5. Making the Lemon Cream Filling:
While your cakes are cooling, let’s make the filling! In a large mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. Be gentle as you fold in the mascarpone cheese and lemon juice until everything is combined smoothly. This will be the creamy delight between your cake layers!
6. Assembling the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Use half of the lemon cream filling and spread it over the top of the first cake layer. Then place the second cake layer on top and spread the remaining filling right over it. This layer of cream will add a delicious tang to your cake!
7. Preparing the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth glaze. Drizzle this lemon glaze over the top of the cake for that extra zing!
8. Decorating:
Finally, it’s decoration time! Top your cake with lovely lemon slices and any additional whipped cream if you like. If you want to add a pop of color, sprinkle some fresh mint leaves on top too.
9. Serve and Enjoy!
Your Italian Lemon Cream Cake is ready to be enjoyed! Slice it up and serve it chilled or at room temperature. This delightful cake is perfect for any celebration or a sunny afternoon treat!
Can I Substitute Buttermilk in This Recipe?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes, and it will thicken slightly, mimicking the acidity of buttermilk.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 4 days. To keep it fresh, you can also slice the cake and wrap individual pieces in plastic wrap. This cake can also be enjoyed chilled or at room temperature!
Can I Make This Cake in Advance?
Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake with the filling and glaze just before serving to maintain freshness.
Can I Use Other Fruits for the Cream Filling?
Definitely! You can substitute lemon juice with other fruit purees like raspberries or strawberries for a different flavor. Just ensure that the fruit’s acidity is similar to lemon to maintain the balance in the filling. Adjust the sugar level to taste, as some fruits may be sweeter than lemon.
