Italian Lemon Cream Cake

Oh, where do I even begin with this Italian Lemon Cream Cake? It feels like an old friend, a secret whispered between generations. I remember my Nonna making this when I was a little girl, the whole house filling with this intoxicating scent of lemon and sweet, creamy goodness. It wasn’t just a cake; it was an event. The anticipation was almost as sweet as the first bite. We’d gather around the kitchen island, little hands reaching out, eager to sneak a taste of the batter (much to Nonna’s mock-displeasure!). It’s funny, isn’t it, how certain flavors can transport you back in time? This cake does that for me, every single time. It’s sunshine in edible form, and honestly, it’s ridiculously easy to make, which is a huge win in my book. Forget those fussy layered cakes that take hours; this Italian Lemon Cream Cake is your ticket to pure, unadulterated joy with minimal fuss. If you’ve ever loved a classic pound cake but wished it had a bright, zesty kick, then honey, you are in for a treat. This is that cake, but elevated, infused with that special Italian magic.

What is Italian lemon cream cake?

So, what exactly *is* this magical Italian Lemon Cream Cake? Think of it as your favorite moist, tender cake, but with a serious upgrade. It’s essentially a dense, yet incredibly tender, butter cake that’s bursting with fresh lemon flavor. The “cream” part doesn’t necessarily mean it’s loaded with dairy cream, though sometimes a touch is used. For this recipe, the creaminess comes from the way the ingredients are combined and the inherent moisture from a secret ingredient (more on that later!). It’s a cake that’s both comforting and refreshing, a perfect balance of sweet and tart. The name itself evokes sunshine, rolling hills, and the vibrant zest of Italian lemons. It’s not overly sweet, which is something I really appreciate. It’s the kind of cake that tastes sophisticated enough for a dinner party, yet simple and comforting enough for a Tuesday afternoon coffee break. It’s unpretentious, honest, and utterly delicious.

How do I make Italian Lemon Cream Cake?

Quick Overview

This Italian Lemon Cream Cake is a straightforward bake, perfect even for beginners. We’ll start by whisking together our dry ingredients, then creaming butter and sugar before incorporating eggs and those all-important wet ingredients. The magic happens when everything comes together, creating a batter that bakes up into a beautifully tender cake. A simple lemon glaze finishes it off, adding an extra layer of bright flavor. It’s a recipe designed for success, focusing on simple techniques that yield extraordinary results. You’ll be amazed at how easily this comes together, especially considering how impressive the final cake is!

Ingredients

For the Main Batter:
You’ll need 2 ½ cups of all-purpose flour. I always opt for a good quality unbleached flour for the best texture. Make sure it’s measured correctly – spoon it into your measuring cup and level it off with a straight edge; don’t scoop directly from the bag. We also need 1 ½ teaspoons of baking powder and ½ teaspoon of salt to give our cake structure and enhance those flavors. And for that tender crumb, 1 cup (2 sticks) of unsalted butter, softened. Please, please, please make sure it’s truly softened, not melted! It makes all the difference. Then, 1 ¾ cups of granulated sugar, which might sound like a lot, but it balances the lemon beautifully. You’ll also need 3 large eggs, at room temperature. Room temperature eggs emulsify better, creating a smoother batter. For that vibrant flavor and moisture, the zest of 3-4 large lemons – use a microplane for the finest zest, it really captures the essential oils. And ½ cup of fresh lemon juice, squeezed from those zested lemons. Finally, ½ cup of whole milk, also at room temperature. If you don’t have whole milk, 2% works in a pinch, but whole milk gives it that extra richness.

For the Filling:
This is where the “cream” really shines, but it’s surprisingly simple. We’ll use ¼ cup of unsalted butter, softened, and ½ cup of powdered sugar, sifted to avoid lumps. And a tablespoon or two of fresh lemon juice to make it spreadable and add more zest.

For the Glaze:
This is the crowning glory! You’ll need 1 cup of powdered sugar, sifted, and about 2-3 tablespoons of fresh lemon juice. We want a consistency that’s thick enough to coat but thin enough to drip beautifully down the sides. I sometimes add a tiny splash of milk if it gets too thick, or a bit more powdered sugar if it’s too thin. You can also add a drop of yellow food coloring if you want a more vibrant yellow, but I usually skip it.

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). Now, grab a 9-inch springform pan or a 9×13 inch baking pan. I love using a springform pan because it makes for such a clean release, especially with a delicate cake like this. Grease it really well with butter or baking spray, and then lightly flour it, tapping out any excess. This is crucial for preventing any sticking. If you’re using parchment paper, you can cut a circle for the bottom of the springform pan. Set this aside while we get to the good stuff.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Give it a good whisk until everything is well combined. This ensures the leavening agent and salt are evenly distributed, leading to a more uniform rise and flavor throughout the cake. No one wants a bite that’s too salty or doesn’t rise properly!

Step 3: Mix Wet Ingredients

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is called creaming, and it’s super important for incorporating air, which contributes to a tender cake. Scrape down the sides of the bowl occasionally. Next, add the 3 large eggs, one at a time, beating well after each addition. Now, gently stir in the lemon zest. You can really smell the lemons waking up at this point! In a small bowl, whisk together the ½ cup of milk and ½ cup of fresh lemon juice.

Step 4: Combine

Now, we’ll alternate adding the dry ingredients and the wet ingredients to our butter-sugar mixture. Start by adding about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the milk-lemon juice mixture and mix until just combined. Repeat with another third of the dry ingredients, the remaining milk-lemon juice mixture, and finally, the last third of the dry ingredients. Mix on low speed *just* until no dry streaks remain. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough cake. A few small lumps are okay. The batter should be thick but pourable.

Step 5: Prepare Filling

In a small bowl, combine the ¼ cup softened butter, ½ cup sifted powdered sugar, and 1-2 tablespoons of lemon juice. Mix with a fork or a small whisk until it forms a smooth, spreadable paste. If it’s too stiff, add another teaspoon of lemon juice. If it’s too runny, add a tiny bit more powdered sugar. This filling will give us that lovely creamy layer.

Step 6: Layer & Swirl

Spoon about half of the cake batter into your prepared pan and spread it evenly. Dollop spoonfuls of the prepared lemon cream filling over the batter. Don’t worry about making it perfect; rustic is beautiful here. Now, spoon the remaining cake batter over the filling, trying to cover as much of it as possible. Use an offset spatula or the back of a spoon to gently spread the top layer. You can then take a knife or a skewer and gently swirl it through the batter and filling to create lovely marbled patterns. Don’t over-swirl, or the colors will just blend together. Aim for elegant streaks.

Step 7: Bake

Place the pan in the preheated oven. Bake for 45-60 minutes for a springform pan, or 30-40 minutes for a 9×13 inch pan. The exact time will depend on your oven. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown and spring back slightly when gently touched. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once baked, let the cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. Then, if you used a springform pan, carefully release the sides. Let the cake cool completely on the wire rack before glazing. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the 1 cup of sifted powdered sugar with 2-3 tablespoons of lemon juice until smooth. You want a drizzle consistency. Once the cake is completely cool, slowly drizzle the glaze over the top, letting it drip down the sides. It’s okay if it’s a little messy; that’s part of its charm!

Step 9: Slice & Serve

Once the glaze has set slightly, it’s time to slice and serve! I find that using a sharp knife dipped in hot water and then wiped dry before each slice gives you the cleanest cuts, especially with a glaze. This Italian Lemon Cream Cake is delicious served at room temperature. It’s perfect on its own, or you can serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream if you’re feeling indulgent.

What to Serve It With

This Italian Lemon Cream Cake is wonderfully versatile, making it perfect for any occasion, really! For breakfast, I love a slice alongside a strong cup of coffee. The bright lemon cuts through the richness of the coffee beautifully. It’s a much lighter option than a heavy pastry, and it feels so wonderfully civilized to start the day with something so cheerful. For brunch, it’s an absolute showstopper. Imagine it nestled amongst fresh fruit platters and other brunch favorites. I like to arrange some fresh berries around it for a pop of color. A mimosa or a sparkling rosé pairs perfectly with its zesty notes. As a dessert, it truly shines. It’s the perfect lighter option after a hearty Italian meal. Serve it with a small scoop of raspberry sorbet for a delightful contrast, or simply with a dusting of extra powdered sugar and a sprig of mint. For those cozy afternoon or late-night cravings, a simple slice with a cup of tea is pure bliss. My kids also love it with a glass of cold milk. It’s that perfect sweet treat that doesn’t feel overwhelming. I’ve even taken a slice to a potluck and it was gone in a flash! Honestly, it pairs well with almost anything, but the key is to let its lemon flavor be the star.

Top Tips for Perfecting Your Italian Lemon Cream Cake

I’ve made this Italian Lemon Cream Cake more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. First, about the zucchini – wait, did I mention zucchini? Yes! The secret to that incredible moistness without it tasting like zucchini? It’s the zucchini! You’ll need about 1 cup of finely grated zucchini, and here’s the key: squeeze out *all* the excess moisture. I use a cheesecloth or a fine-mesh sieve for this. If you skip this, your cake will be too wet. It sounds strange, but it works like a charm and you can’t taste it at all, I promise! My kids have no idea it’s in there, and they devour it. For mixing, remember what I said about not overmixing the batter? That’s probably the most common mistake people make. Once the flour is added, mix *just* until combined. You’re looking for a thick, but still smooth batter. If you overmix, you’ll end up with a tough, dense cake, and we want tender and light! For the swirl, don’t be afraid to get a little creative. I sometimes use a toothpick to draw random patterns, but you can also use the back of a spoon to create swooshes. The goal is visual appeal, to make each slice a little unique. Experiment with ingredient swaps! If you’re not a huge fan of lemon, you could try orange zest and juice for a different citrusy twist. I even tested this with a bit of lime zest once, and it was surprisingly delicious! For baking, every oven is different. My oven runs a little hot, so I often reduce the temperature by 10-15 degrees Fahrenheit. Use the skewer test; it’s your most reliable indicator of doneness. Don’t rely solely on the time. For the glaze, consistency is key. If it’s too thick, add lemon juice a teaspoon at a time until it reaches a drizzling consistency. Too thin? Add more powdered sugar, a tablespoon at a time. I’ve learned that a slightly thicker glaze will set up better and give you those lovely drips. And a final little secret I learned from my Nonna: a tiny pinch of almond extract in the batter alongside the lemon can add an unexpected depth of flavor, but use it sparingly!

Storing and Reheating Tips

This Italian Lemon Cream Cake is quite resilient, which is another reason I adore it. For storing at room temperature, it’s best if it hasn’t been glazed yet, or if the glaze is very thin. If it’s not glazed, I’ll wrap it tightly in plastic wrap or place it in an airtight container. It should stay fresh at room temperature for about 2-3 days. If it’s glazed, I usually prefer to refrigerate it, as the glaze can get a bit sticky at room temperature, especially in warmer weather. For refrigerator storage, keep it in an airtight container. It will stay delicious for about 5-7 days. The texture might become a bit firmer in the fridge, but honestly, I think it’s still lovely. When you’re ready to serve it from the fridge, I always let it sit out for about 20-30 minutes to come back to room temperature; it really makes a difference to the texture and flavor. Freezer instructions are for the truly prepared (or those who want to be!). Once the cake is completely cooled and the glaze is set, wrap it very tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. To thaw, unwrap it and let it defrost in the refrigerator overnight. Then, bring it to room temperature before serving. If you plan on freezing it, I’d recommend glazing it *after* thawing for the best presentation. Otherwise, if you glaze it before freezing, the glaze can sometimes become a bit soft or uneven when it thaws.

Frequently Asked Questions

Final Thoughts

There you have it – my cherished Italian Lemon Cream Cake recipe! It’s more than just a cake to me; it’s a little piece of sunshine and nostalgia that I love sharing. I truly believe this recipe is one of those gems that will become a favorite in your home too. It’s that perfect balance of bright, zesty lemon and a wonderfully moist, tender crumb that just sings. Whether you’re looking for a special treat for guests, a delightful dessert for a family gathering, or just a comforting bake for yourself, this cake delivers every single time. It’s proof that you don’t need complicated techniques or expensive ingredients to create something truly memorable. If you enjoy this recipe, you might also love my Lemon Poppy Seed Muffins or my Classic Italian Biscotti for more lemony goodness. Give this Italian Lemon Cream Cake a try, and I can’t wait to hear how it turns out for you! Happy baking, my friends!

Italian Lemon Cream Cake

A light and airy cake bursting with vibrant lemon flavor, topped with a delicate cream frosting. Perfect for any occasion!

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Cake

• 2.5 cup all-purpose flour
• 1.5 cup 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
• 0.25 cup fresh lemon juice
• 1 tablespoon lemon zest

For the Lemon Cream Frosting

• 8 ounces cream cheese softened
• 0.5 cup unsalted butter softened
• 3 cup powdered sugar sifted
• 0.25 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoon fresh lemon juice
• 0.5 teaspoon lemon zest

Instructions

 

Preparation Steps

• 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 juice, and lemon zest.
• Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a wooden skewer 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.
• While the cakes are cooling, prepare the frosting. In a large bowl, beat together cream cheese and butter until smooth.
• Gradually add powdered sugar, alternating with heavy cream, beating until smooth and creamy.
• Stir in vanilla extract, lemon juice, and lemon zest.
• Once the cakes are completely cool, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake.
• Chill the cake for at least 30 minutes before slicing and serving.

Notes

This cake is best served chilled. You can also add fresh berries for garnish.