Italian Lemon Cream Cake

Oh, friends, I’m so excited to share this recipe with you today. It’s not just a cake; it’s a hug in dessert form. This Italian Lemon Cream Cake is the one I pull out when I want to impress without stressing, or when a little burst of sunshine is needed on a dreary day. You know how some desserts just *feel* like a special occasion? This is that cake. It’s lighter than a cheesecake but more decadent than a simple pound cake, with this incredible, bright lemon flavor that just sings. It reminds me of lazy afternoons on my Nonna’s porch, the scent of lemons wafting from her kitchen. It’s the kind of dessert that makes people close their eyes in pure delight. If you’ve ever had that heavenly ricotta-infused cake from a fancy bakery, this is its cozy, home-baked cousin, but honestly? I think it’s even better because I know exactly what went into it.

What is Italian lemon cream cake?

So, what exactly *is* this delightful creation? Think of it as a beautifully tender, moist cake that’s infused with the zest and juice of fresh lemons, giving it this wonderfully bright and tangy flavor profile. But the “cream” part? That comes from the inclusion of ricotta cheese, which adds an unbelievable richness and an almost custardy texture that’s just divine. It’s not dense like a pound cake, nor is it airy like an angel food cake. It sits in this perfect sweet spot, somewhere in between, making it incredibly satisfying. The name itself, “Italian Lemon cream Cake,” really does capture its essence – it’s elegant, it’s comforting, and it’s bursting with that unmistakable sunny Italian flavor. It’s essentially a love letter to lemons, baked into a cake that feels both rustic and refined all at once.

How do I make Italian Lemon Cream Cake?

Quick Overview

This recipe is all about building incredible flavor and that signature creamy texture. We’ll start by creaming butter and sugar, then incorporate eggs and rich ricotta before folding in the dry ingredients and, of course, plenty of fresh lemon. The result is a cake that’s incredibly tender, moist, and bursting with bright lemon notes. It bakes up to a beautiful golden hue, and the simple glaze adds the perfect finishing touch. It’s straightforward, forgiving, and guaranteed to impress.

Ingredients

For the Main Batter:
2 ½ cups all-purpose flour (I always sift mine for extra lightness, but it’s not strictly necessary)
1 ½ teaspoons baking powder (make sure it’s fresh!)
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened (use good quality butter, it makes a difference!)
1 ¾ cups granulated sugar
4 large eggs, at room temperature (this helps them emulsify better)
1 cup whole milk ricotta cheese (don’t use part-skim if you can help it; the fat is key for richness!)
Zest of 2 large lemons (about 2 tablespoons – be sure to get only the yellow part, not the bitter white pith)
¼ cup fresh lemon juice (from those zested lemons, probably about 1-2 lemons)

For the Filling:
This cake doesn’t really have a separate “filling” in the traditional sense, but the ricotta is key to its creamy texture. Just ensure your ricotta is well-drained if it seems particularly watery.

For the Glaze:
1 ½ cups powdered sugar, sifted (sifting is a must for a smooth glaze!)
2-3 tablespoons fresh lemon juice (adjust for desired consistency)
½ teaspoon lemon zest (optional, but adds extra punch!)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 350°F (175°C). I like to use a 9-inch round cake pan for this, or even a 9×5 inch loaf pan if I’m feeling rustic. Grease and flour your pan really well, or even better, line the bottom with parchment paper. This ensures your beautiful cake won’t stick. I usually give the parchment a little grease too, just to be safe.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed. This ensures your leavening is working properly throughout the cake.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. After the eggs, gently stir in the ricotta cheese, lemon zest, and lemon juice until just combined. Don’t overmix here; we’re just aiming for a smooth, creamy mixture.

Step 4: Combine

Now, we’re going to add the dry ingredients to the wet ingredients. Add about one-third of the dry ingredients to the wet mixture and mix on low speed until *just* combined. Then, add half of the ricotta mixture and mix until just combined. Repeat this process, alternating dry and wet, ending with the dry ingredients. The key here is NOT to overmix. Mix only until you no longer see streaks of flour. Overmixing can lead to a tough cake, and nobody wants that!

Step 5: Prepare Filling

As mentioned, the ricotta is our creamy element, so ensuring it’s properly incorporated in Step 3 is key. If your ricotta seems very wet, you can drain it in a fine-mesh sieve for about 15-20 minutes beforehand. This helps prevent the cake from becoming too dense or soggy. Just gently press it with a spoon.

Step 6: Layer & Swirl

Pour the batter evenly into your prepared cake pan. Smooth the top with a spatula. For a little extra visual appeal and flavor distribution, you can swirl in a tablespoon or two of extra lemon curd or even some jam if you like, but it’s perfectly delicious without it!

Step 7: Bake

Bake in the preheated oven for about 45-55 minutes for a round cake, or 55-65 minutes for a loaf pan. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. The top should be a lovely golden brown, and the edges should start to pull away slightly from the sides of the pan.

Step 8: Cool & Glaze

Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This is really important! If you try to glaze it while it’s too warm, the glaze will just melt away. Once the cake is completely cool, whisk together the powdered sugar, lemon juice, and optional lemon zest for the glaze. Start with 2 tablespoons of lemon juice and add more, a teaspoon at a time, until you reach your desired drizzling consistency. Drizzle it over the cooled cake. I love seeing it drip down the sides!

Step 9: Slice & Serve

Once the glaze has set a little, it’s ready to slice and serve! Use a sharp knife for clean cuts. This cake is wonderful served at room temperature. It’s best enjoyed within a day or two for optimal freshness.

What to Serve It With

This Italian Lemon Cream Cake is so versatile, you can truly serve it for any occasion, and it always shines. For a lovely breakfast, it pairs beautifully with a strong cup of coffee or a delicate herbal tea. Imagine a slice of this bright, zesty cake with your morning brew – it’s pure bliss and a much more exciting start than plain toast! At brunch, it feels elegant enough to grace any table. I love serving it with a fresh Fruit Salad, perhaps some berries or melon, and a mimosa or a sparkling rosé. The tang of the lemon cuts through the richness of brunch dishes perfectly. As a dessert, it’s a winner. It’s wonderful on its own, but a small dollop of lightly sweetened whipped cream or a few fresh raspberries can elevate it even further. It’s lovely after a hearty Italian meal when you want something sweet but not too heavy. And for those cozy, quiet moments? It’s the ultimate snack cake. A slice with a glass of milk or even a small espresso is my idea of heaven on a lazy afternoon. My kids, who are notoriously picky, absolutely adore it with a glass of cold milk after school. It’s the perfect little treat that makes them feel special.

Top Tips for Perfecting Your Italian Lemon Cream Cake

I’ve made this cake more times than I can count, and along the way, I’ve picked up a few tricks that I think really make a difference. First, when it comes to the zucchini, make sure it’s finely grated. A box grater on the fine side works best. Squeeze out as much moisture as you possibly can! I usually wrap the grated zucchini in a clean kitchen towel or cheesecloth and twist it to wring out every last drop. This is crucial for preventing a gummy cake. For mixing, remember that gentle is key. Once you add the flour, mix *just* until it’s combined. A few tiny streaks of flour are fine; they’ll disappear during baking. Overmixing develops the gluten too much, leading to a tougher cake. The ricotta is where we get that beautiful creamy texture, so using whole milk ricotta is definitely the way to go. If you can find a good quality, fresh ricotta, even better! For the swirl, if you choose to add a little something extra, don’t go overboard. A tablespoon or two of lemon curd or a berry jam is plenty. You want to see that pretty marbling, not overwhelm the cake’s natural flavor. When it comes to baking, ovens can be finicky, so always do the toothpick test. If it comes out with wet batter, give it another 5 minutes and test again. If it comes out with moist crumbs, it’s usually perfect. Some folks like to add a touch of almond extract with the lemon; it’s a classic pairing and adds a lovely depth if you’re feeling adventurous! I once accidentally used lemon extract instead of fresh lemon juice, and while it was still good, it just didn’t have that bright, fresh zing that the real stuff provides. So, trust me on this one: fresh is best for the lemon juice and zest.

Storing and Reheating Tips

This Italian Lemon cream Cake is wonderfully forgiving when it comes to storage. At room temperature, it will stay fresh for about 2-3 days, especially if you keep it well-covered. I usually use a cake dome or an airtight container. If it’s particularly warm or humid where you are, or if you’ve glazed it, I’d lean towards refrigerating it to be safe. In the refrigerator, it will keep for up to 5 days. I like to store it in an airtight container, and if you want to maintain that lovely crust, you can place a piece of parchment paper between the cake and the container lid. Freezing is also an option if you want to make it ahead or save some for later. You can freeze the unfrosted cake beautifully. Wrap it tightly in plastic wrap, then in a layer of aluminum foil. It should stay good in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on a wire rack. If you’ve already glazed it, it’s best to store it in the fridge. You can gently reheat individual slices in the microwave for about 10-15 seconds if you prefer it slightly warm, but honestly, it’s delicious at any temperature.

Frequently Asked Questions

Final Thoughts

I really hope you give this Italian Lemon Cream Cake a try. It’s one of those recipes that just brings joy, pure and simple. It’s the perfect balance of bright, zesty lemon and creamy, comforting cake, and it’s surprisingly easy to make. It’s the kind of dessert that feels a little fancy but is totally approachable for any home baker. If you love this recipe, you might also enjoy my Lemon Raspberry Scones or my Easy Lemon Bars – they both have that wonderful citrusy punch! I can’t wait to hear what you think. Let me know in the comments below how yours turns out, and if you have any special tips or variations you discover! Happy baking!

Italian Lemon Cream Cake

A light and airy lemon cake with a delightful creamy frosting, perfect for any occasion.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Cake Ingredients

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 4 large eggs at room temperature
• 1 cup milk at room temperature
• 0.5 cup vegetable oil
• 2 tablespoons lemon zest from 2-3 lemons
• 0.25 cup fresh lemon juice

Lemon Cream Frosting

• 8 ounces cream cheese softened
• 0.5 cup unsalted butter softened
• 4 cups powdered sugar sifted
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

 

Cake Preparation

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• In a separate bowl, whisk together eggs, milk, vegetable oil, lemon zest, and lemon juice.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
• Divide the batter evenly between the prepared pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Frosting Preparation

• In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
• Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase speed and beat until light and fluffy.
• Stir in the lemon juice and vanilla extract.

Assembly

• Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top.
• Top with the second cake layer and frost the top and sides of the entire cake.
• Decorate as desired. Chill for at least 30 minutes before serving to allow the frosting to set.

Notes

For an extra burst of lemon flavor, you can soak the cooled cake layers with a simple lemon syrup before frosting.