Italian Lemon Cream Cake

This Italian Lemon Cream Cake is a zesty delight! With layers of light sponge and creamy lemon filling, it’s perfect for brightening up any day.

Every bite feels like a sunny afternoon in Italy! I love serving it with fresh berries—just makes it even better. Give it a try, and your taste buds will thank you! 🍰

Key Ingredients & Substitutions

All-Purpose Flour: This is the backbone of the cake. If you’re gluten-free, you can swap it with a gluten-free flour blend, but be sure to check the blend contains xanthan gum for the best texture.

Granulated Sugar: Standard for sweetening! If you prefer less sugar, you could try using coconut sugar or a sugar substitute, but keep in mind it might alter the final taste slightly.

Unsalted Butter: This adds richness. If you’re dairy-free, coconut oil or vegan butter works well, though it may change the flavor a bit.

Mascarpone Cheese: It gives that creamy texture. For a lighter option, you can use cream cheese mixed with a bit of sour cream. It won’t be quite the same, but still delicious!

Lemon Juice: Fresh is best! If you’re out of fresh lemons, bottled lemon juice is fine, but the flavor might not be as vibrant. You can also use lime juice in a pinch!

How Can I Ensure My Cakes Bake Evenly?

Baking cakes can be tricky, especially to ensure they rise evenly. Here are some tips to follow:

• **Prepare your pans right:** Grease and flour your cake pans thoroughly to prevent sticking.
• **Oven position matters:** Bake your cakes in the center of the oven for even airflow around them.
• **Don’t open the oven too soon:** Keep the door closed for the first 20 minutes to help the cakes rise without collapsing.
• **Check for doneness:** Poke a toothpick into the center; it should come out clean or with a few crumbs.

These steps help ensure your cakes turn out just right every time! Enjoy the baking!

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
• 3 large eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• Zest of 2 lemons
• ¼ tsp salt

For the Lemon Cream Filling:

• 1 cup heavy cream
• 1 cup mascarpone cheese
• ⅓ cup powdered sugar
• 2 tbsp lemon juice
• Zest of 1 lemon

For the Lemon Syrup:

• ½ cup water
• ½ cup granulated sugar
• ¼ cup lemon juice

For Garnish:

• Lemon slices
• Whipped cream
• Powdered sugar (for dusting)

How Much Time Will You Need?

This delightful cake will take about 1 hour for preparation and baking, plus an additional hour for chilling. In total, plan for around 2 hours to make this Italian Lemon Cream Cake. Perfect for a refreshing dessert!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 350°F (175°C). While that’s heating, grease and flour two 9-inch round cake pans. This helps the cakes come out easily after baking.

2. Make the Cake Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar. Mix them until the mixture is light and fluffy. Then, add the eggs one by one, ensuring to beat well after each addition. Next, stir in the vanilla extract and lemon zest until well combined.

3. Combine Dry Ingredients:

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix just until everything is combined; be careful not to overmix!

4. Bake the Cake:

Divide the batter evenly between the two prepared pans. Bake them in the oven for 25-30 minutes. To check if they’re done, insert a toothpick into the center; if it comes out clean, you’re ready! Let the cakes cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.

5. Prepare the Lemon Syrup:

While your cakes are cooling, make the lemon syrup. In a small saucepan over medium heat, combine the water and granulated sugar. Stir until the sugar dissolves, then remove it from heat and slowly stir in the lemon juice. Set this syrup aside to cool.

6. Make the Lemon Cream Filling:

In a mixing bowl, beat the heavy cream until it forms soft peaks. In another bowl, combine the mascarpone cheese, powdered sugar, and lemon juice; mix until smooth. Gently fold the whipped cream into the mascarpone mixture until it’s all incorporated and smooth like silk!

7. Assemble the Cake:

Once your cakes are completely cool, put one layer on a serving plate. Brush a generous amount of lemon syrup over the top. Spread half of the lemon cream filling onto this layer. Add the second cake layer on top and repeat the process: more lemon syrup and the remaining cream filling.

8. Frost the Cake:

Using the leftover lemon cream filling, frost the top and sides of your cake. It should look deliciously creamy!

9. Garnish:

Now comes the fun part! Decorate the top with lovely lemon slices and dollops of whipped cream. For a finishing touch, lightly dust everything with powdered sugar. So pretty!

10. Serve:

To let the flavors meld beautifully, chill the cake in the refrigerator for at least one hour before slicing. When ready, cut a slice, enjoy the refreshing flavor, and share with your loved ones!

Can I Use a Different Type of Cheese for the Filling?

Certainly! While mascarpone cheese gives the cake its signature taste and creaminess, you can substitute it with cream cheese or ricotta cheese for a different flavor profile. If using cream cheese, make sure to soften it first for easier mixing. Keep in mind that the texture and taste may vary slightly.

How Do I Store Leftovers?

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. To keep the cake moist, consider placing a piece of plastic wrap directly on the surface before sealing the container. If you want to keep it longer, you can freeze it, tightly wrapped in plastic and then aluminum foil, for up to 2 months. Thaw in the fridge overnight before serving.

Can I Make This Cake Gluten-Free?

Yes! You can use a gluten-free all-purpose flour blend instead of regular flour in this recipe. Ensure that the blend contains xanthan gum or add 1 teaspoon if it doesn’t, as it helps with the cake’s structure. The taste and texture may be slightly different, but it will still be delicious!

What Can I Use Instead of Lemon Juice for the Syrup?

If you’re out of lemon juice, you can use lime juice or a combination of orange juice and lemon zest for a different citrus flavor. Keep in mind that this will change the overall taste of the cake slightly, but it will still add a nice sweetness to the syrup!