This Italian Lemon Cream Cake is light and refreshing with a zesty lemon flavor that brings a smile! The creamy layers are perfect for any occasion.
Every bite feels like a little celebration! I love serving it chilled, especially on warm days. It’s so good, you might want to keep it a secret! 😉
Key Ingredients & Substitutions
All-purpose flour: This is what gives the cake structure. If you’re gluten-free, you can use a gluten-free all-purpose blend, but be sure to check the packaging for any adjustments to ratios.
Granulated sugar: It adds sweetness and helps in cake rising. If you want a lower-calorie option, consider using coconut sugar or a sugar substitute like stevia, but be aware it might alter the texture.
Unsalted butter: For a rich flavor, unsalted butter is best. If you’re dairy-free, try using a plant-based butter. This works great for flavor without impacting the moistness of the cake.
Mascarpone cheese: Mascarpone gives the filling a creamy texture. If you can’t find it, cream cheese can be a good substitute, but it may be slightly tangier. You could also blend it with some sour cream for a similar texture.
Heavy cream: This is crucial for a rich filling. If you’re looking for a lighter option, you can use coconut cream or whipped topping, but it may change the flavor.
How Can I Get the Cake Layers Evenly Baked?
Baking the cake evenly can be tricky. Here are some easy tips:
- Make sure the oven is preheated thoroughly. An oven thermometer helps confirm the right temperature.
- Grease and flour your pans well to prevent sticking.
- Divide the batter evenly between the pans using a kitchen scale for precision, if you have one.
- Keep an eye on the baking time. Check for doneness a few minutes early to avoid overbaking, as ovens can vary.
When cakes are completely cool, they handle better when assembling, so patience is key! Also, remember to rotate your pans halfway through baking for even cooking on all sides. Enjoy making this vibrant Italian treat!
How to Make Italian Lemon Cream Cake?
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- A pinch of salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 8 oz mascarpone cheese
- 2 teaspoons lemon juice
- Zest of 1 lemon
For the Lemon Syrup:
- 1 cup water
- 1 cup granulated sugar
- Zest and juice of 2 lemons
For Topping:
- Whipped cream (for decoration)
- Slices of lemon
- Fresh mint leaves (for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake will take about 1 hour for preparation and baking, plus an extra 1 hour to chill before serving. So, you’re looking at roughly 2 hours total to create this lovely dessert. Perfect for a refreshing treat!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cake doesn’t stick. In a large bowl, cream ½ cup of softened butter with 1 ½ cups of granulated sugar until it’s light and fluffy. Add in 3 large eggs one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract and the zest of 1 lemon for lovely flavor. In another bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Gradually mix this dry mixture into the creamed butter, alternating with 1 cup of milk. Mix until just combined. Divide the batter between the two prepared pans and smooth the tops. Bake for 25-30 minutes until a toothpick comes out clean. Let the cakes cool for 10 minutes in the pans before moving them to a wire rack to cool completely.
2. Make the Lemon Syrup:
While your cakes are cooling, let’s make some delicious lemon syrup! In a small saucepan, mix together 1 cup of water, 1 cup of granulated sugar, the zest, and juice of 2 lemons. Bring this mixture to a boil, stirring until the sugar is dissolved. Once it boils, take it off the heat and set it aside to cool.
3. Prepare the Lemon Cream Filling:
Now for the luscious filling! In a medium bowl, beat 1 cup of heavy cream with ½ cup of powdered sugar until soft peaks form. In another bowl, combine 8 oz of mascarpone cheese with 2 teaspoons of lemon juice and the zest of 1 lemon until smooth. Gently fold the whipped cream into the mascarpone mixture until everything is well combined. This will be your delightful filling!
4. Assemble the Cake:
Once your cakes have cooled, carefully cut each cake in half horizontally to create four layers. Place the first layer on a serving plate and brush it generously with the lemon syrup. Spread a layer of the lemon cream filling on top, then add another cake layer. Repeat this process with the next two layers, brushing each with syrup and adding filling. Once you add the final layer, cover the top and sides of the cake with any remaining filling.
5. Decorate:
It’s time to make your cake pretty! Top it with dollops of whipped cream, arrange slices of lemon around the edges, and sprinkle fresh mint leaves on top. Don’t forget to dust the cake with some powdered sugar right before serving to make it look extra special!
6. Serve:
Place your decorated cake in the refrigerator for at least 1 hour before slicing. This will help the layers set beautifully. Now, slice yourself a piece and enjoy the refreshing flavors of your homemade Italian Lemon Cream Cake!
Can I Substitute Whole Milk with Another Type of Milk?
Absolutely! You can use any milk you prefer, such as 2% milk, almond milk, or oat milk. Just keep in mind that using a non-dairy milk might slightly alter the taste and texture, but it will still yield a delicious cake!
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. Just make sure to check that your other ingredients, like baking powder, are also gluten-free!
Can I Prepare the Cake Layers in Advance?
Yes, you can bake the cake layers ahead of time! Just allow them to cool completely, then wrap each layer tightly in plastic wrap and store them in the refrigerator for up to 3 days, or freeze for up to a month. Thaw completely before assembling.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To rehydrate the cake and maintain its moisture, you can lightly brush the slices with lemon syrup before serving!
