This Italian Lemon Cream Cake is light, fluffy, and bursting with fresh lemon flavor. It’s made with layers of soft sponge cake and creamy lemon filling that will make your taste buds dance!
Baking this cake brings such a happy vibe to my kitchen! It’s perfect for gatherings or just a sweet treat at home. Trust me, everyone will be asking for seconds! 🍰
Key Ingredients & Substitutions
All-purpose Flour: This is the main structure for your cake. If you need a gluten-free option, you can use a 1:1 gluten-free baking flour. I’ve found that blends made with almond or coconut flour can give a nice texture, but they can slightly change the taste of the cake.
Granulated Sugar: The sugar helps in balancing the tartness of the lemons. For a healthier option, you might try using coconut sugar or a sweetener like honey, but keep in mind these alternatives may alter the cake’s texture and flavor a bit.
Unsalted Butter: Butter adds richness to the cake. If you’re looking for a dairy-free version, try substituting with a plant-based butter or coconut oil for a different flavor twist!
Lemon Curd: This ingredient gives the cream cake its punchy lemon flavor. You can substitute with lemon pie filling or even a homemade lemon curd, which is surprisingly easy to make with just lemons, sugar, and eggs.
How Can I Make Sure My Cake Turns Out Fluffy and Not Dense?
The key to a light and fluffy cake lies in properly creaming the butter and sugar. Start with softened butter; this means it should be at room temperature, easy to poke without being melted.
- Beat the butter and sugar until it looks pale and fluffy—this process incorporates air, which helps with rising.
- Add eggs one at a time, mixing thoroughly after each addition. This keeps the mixture emulsified, which is crucial for a fluffy texture.
- When combining wet and dry ingredients, remember not to over-mix—stir until just combined to avoid a tough cake.
Finally, ensure your oven is preheated and use a toothpick to check for doneness. This will help keep the cake light and airy!
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 milk
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Zest of 2 lemons
- Pinch of salt
For the Lemon Cream:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup lemon curd (store-bought or homemade)
For Garnish:
- Lemon slices
- Fresh mint leaves (optional)
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 1 hour and 15 minutes altogether. That includes about 30 minutes for baking the cake and another 30 minutes for cooling and assembling. Plus, it’s a good idea to chill it for at least 30 minutes before serving to really let those flavors develop!
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour two 9-inch round cake pans so your cakes don’t stick later.
2. Making the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each one. Stir in the vanilla extract and lemon zest for that zesty flavor!
3. Combining Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix just until everything is combined; don’t overdo it!
4. Baking the Cakes:
Divide the cake batter equally between the two prepared pans and smooth the tops. Pop them in the oven and bake for about 25-30 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean. Delightful smell, right?
5. Cooling the Cakes:
Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. Patience is key!
6. Preparing the Lemon Cream:
For the luscious lemon cream, take a chilled mixing bowl and beat the heavy cream using a hand mixer on medium speed. Slowly add in the powdered sugar and vanilla extract, then keep whipping until stiff peaks form. Gently fold in the lemon curd until everything is well combined—not too much mixing!
7. Assembling the Cake:
Now comes the fun part! Once the cakes are completely cool, place one layer on your serving plate. Spread half of that delicious lemon cream on top. Then, place the second layer on top and spread the remaining lemon cream over the top and sides of the cake. Make it pretty!
8. Garnishing:
For the finishing touch, garnish your cake with lemon slices and fresh mint leaves if you like. Dust the top with some powdered sugar for extra sweetness and visual appeal.
9. Chilling and Serving:
Chill your beautifully assembled cake in the refrigerator for at least 30 minutes to enhance those flavors. When you’re ready, slice it up and enjoy the freshness of your Italian Lemon Cream Cake!
Enjoy each delicious bite of your homemade cake!
Can I Substitute the Heavy Cream in the Lemon Cream?
Yes, you can use coconut cream or mascarpone cheese as alternatives, but do keep in mind that the texture and flavor will change slightly. If using coconut cream, chill a can overnight, then scoop out the solid cream and whip as usual. For mascarpone, simply blend it with the powdered sugar and vanilla until smooth, mixing in lemon curd as directed.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum to help with texture. Start with a 1:1 ratio and check for consistency as you mix—it may require minor adjustments in moisture.
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To keep it fresh, you can also wrap the slices individually in plastic wrap before placing them in a container. Let it sit at room temperature for about 15 minutes before serving for the best taste and texture.
Can I Freeze This Cake?
Absolutely! To freeze, wrap each layer of the cooled cake tightly in plastic wrap, and then place it in a freezer-safe bag. You can freeze the cake for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight before adding the lemon cream and garnishing.
