Italian Lemon Cream Cake

Transport yourself to the charming streets of Italy with every bite of our exquisite Italian Lemon Cream Cake. This delightful dessert combines the tangy zest of lemon with the luxurious richness of cream, creating a symphony of flavors that will tantalize your taste buds. Whether you’re hosting a special gathering or simply craving a slice of indulgence, this cake is sure to impress. Follow our easy recipe to recreate a taste of Italy in your own kitchen.


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk.
  4. Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the filling:

  • Whip 1 cup of heavy cream until stiff peaks form. Fold in 1/2 cup of lemon juice and lemon zest to taste (optional) to create a luscious lemon cream filling.

For the icing:

  • In a mixing bowl, combine 4 tablespoons of sugar, 2 tablespoons of lemon juice, 1 cup of heavy cream, and 2 teaspoons of lemon zest. Mix until smooth and creamy.


  • Once the cakes are cooled and assembled with the lemon cream filling between the layers, gently dust the top with powdered sugar for a final touch of elegance (optional).

Prep Time: 20 minutes Calories: 320 per serving

Serving and Storage Tips:

  1. Serve Chilled: For a refreshing twist, chill the Italian Lemon Cream Cake in the refrigerator before serving. The cool temperature enhances the creamy texture and bright lemon flavor.
  2. Garnish with Fresh Berries: Elevate the presentation by topping each slice with a handful of fresh berries such as strawberries, raspberries, or blueberries. The burst of fruity sweetness complements the tangy lemon perfectly.
  3. Pair with Coffee or Tea: Enjoy a slice of this indulgent cake with a steaming cup of coffee or a fragrant pot of tea for a delightful afternoon treat.
  4. Drizzle with Lemon Glaze: For an extra burst of lemon flavor, drizzle a homemade lemon glaze over the cooled cake. Simply mix powdered sugar with lemon juice until smooth and pour over the cake.
  5. Add a Dollop of Whipped Cream: Serve each slice with a dollop of freshly whipped cream for a decadent finishing touch.
  6. Create a Trifle: Transform leftover cake into a stunning dessert by layering cubed cake pieces with lemon curd, whipped cream, and fresh fruit to make a delicious trifle.
  7. Freeze for Later: Wrap individual slices of cake tightly in plastic wrap and store in the freezer for up to one month. Thaw in the refrigerator overnight before serving.
  8. Serve with Lemon Sorbet: Pair slices of cake with a scoop of tangy lemon sorbet for a refreshing and light dessert option.
  9. Top with Candied Lemon Slices: Impress your guests by garnishing the cake with homemade candied lemon slices. The sweet and slightly crunchy texture adds a delightful contrast to the creamy cake.
  10. Toast and Butter: Enjoy a slice of cake for breakfast by toasting it lightly and spreading with a thin layer of butter for a delightful morning treat.

Variations :

  1. Lemon Blueberry Cake: Fold fresh or frozen blueberries into the cake batter for bursts of juicy sweetness with every bite.
  2. Lemon Poppy Seed Cake: Add a tablespoon of poppy seeds to the batter for a delightful crunch and nutty flavor that complements the lemon zest.
  3. Lemon Lavender Cake: Infuse the cake batter with a teaspoon of culinary lavender for a fragrant twist on the classic lemon cake.
  4. Lemon Coconut Cake: Stir shredded coconut into the batter for a tropical flair that pairs perfectly with the tangy lemon flavor.
  5. Lemon Almond Cake: Substitute almond extract for vanilla extract in the batter and sprinkle sliced almonds on top for added crunch and nuttiness.
  6. Lemon Raspberry Cake: Layer the cake with fresh raspberries and a raspberry filling for a sweet and tangy contrast to the lemon cream.
  7. Lemon Cream Cheese Cake: Add tangy cream cheese to the filling for a richer and more decadent flavor profile.
  8. Lemon Meringue Cake: Top the cake with a fluffy meringue topping and torch until golden brown for a show-stopping dessert inspired by the classic lemon meringue pie.
  9. Lemon Ricotta Cake: Incorporate ricotta cheese into the batter for a moist and tender crumb with a hint of creaminess.
  10. Lemon Olive Oil Cake: Replace some of the butter with extra virgin olive oil for a moist and flavorful cake with a subtle hint of olive oil undertones.
  11. Lemon Chiffon Cake: Use a combination of whipped egg whites and oil in the batter for a light and airy texture that melts in your mouth.
  12. Lemon Rosemary Cake: Infuse the batter with finely chopped fresh rosemary for a unique herbal twist that complements the citrusy lemon flavor.

FAQs :

  1. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but adjust the amount of salt in the recipe accordingly to avoid oversalting the cake.
  2. Can I substitute lemon extract for fresh lemon juice? While fresh lemon juice provides the best flavor, you can use lemon extract as a substitute. Start with a small amount and adjust to taste.
  3. How long will the cake stay fresh? When stored in an airtight container in the refrigerator, the cake will stay fresh for up to 3-4 days.
  4. Can I make the cake ahead of time? Yes, you can bake the cake layers in advance and store them in the freezer until ready to assemble. Thaw the layers in the refrigerator before assembling and decorating.
  5. Can I use cake flour instead of all-purpose flour? Cake flour can be used, but the texture of the cake may be slightly lighter. Adjust the amount of flour if needed to achieve the desired consistency.
  6. How can I prevent the cake from sticking to the pans? Ensure the cake pans are properly greased and floured before adding the batter. You can also line the bottom of the pans with parchment paper for extra insurance.
  7. Can I omit the filling and icing? Yes, you can enjoy the cake without the filling and icing for a simpler dessert option. Adjust the sweetness of the cake batter accordingly.
  8. Can I use bottled lemon juice instead of fresh lemon juice? Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice as a substitute if fresh lemons are not available.
  9. Can I make this cake gluten-free? Yes, you can substitute gluten-free flour for all-purpose flour to make a gluten-free version of this cake. Ensure all other ingredients are gluten-free as well.
  10. Can I use low-fat milk instead of whole milk? While whole milk provides a richer flavor and texture, you can use low-fat milk as a substitute if desired. The cake may be slightly less creamy but will still be delicious.

Indulge in the taste of Italy with our heavenly Italian Lemon Cream Cake. Whether you’re celebrating a special occasion or simply treating yourself to a slice of paradise, this dessert is sure to leave you craving for more. With its perfect balance of citrusy lemon and creamy goodness, every bite is a journey to the sun-kissed landscapes of Italy. Buon Appetito!