This Italian Lemon Cream Cake is a bright and zesty treat that will make your taste buds dance! With its fluffy layers and creamy lemon filling, it’s both refreshing and delightful.
Whenever I bake this cake, my kitchen smells like sunshine! 🍋 It’s perfect for parties or a special family dessert. Trust me, you’ll want to have seconds—maybe even thirds!
Ingredients & Substitutions
All-purpose flour: This is the base of the cake. You can use cake flour for a lighter texture, or if gluten-free, try a 1:1 gluten-free blend.
Granulated sugar: If you prefer less sweetness, you could substitute half with coconut sugar or use a sugar alternative like stevia or monk fruit sweetener. Just check for specific ratios!
Unsalted butter: You can switch to vegetable oil or melted coconut oil for a dairy-free version. Both provide moisture without losing flavor.
Mascarpone cheese: Cream cheese can work in a pinch if you can’t find mascarpone. The flavor changes slightly, but it will still be delicious!
Heavy whipping cream: For a lighter option, you can use whipped coconut cream. It gives a nice flavor and texture while being dairy-free.
How Do I Achieve the Best Cake Texture?
Getting a soft, fluffy cake is all about mixing and baking correctly. Here are some tips to help you:
- Make sure your butter is at room temperature before creaming with sugar; this ensures a light and airy mix.
- Mix the eggs one at a time thoroughly, as this helps incorporate air into the batter.
- Be careful not to overmix when combining dry and wet ingredients. Only mix until you see no flour. This keeps the cake light.
- Always check for doneness with a toothpick; it should come out clean or with a few crumbs, but not wet batter.
What’s the Best Way to Layer My Cake?
Layering can seem tricky, but it’s quite simple! Here’s how to do it right:
- Once cooled, use a long serrated knife to cut each cake in half horizontally. Keep the knife horizontal for even layers.
- Place the bottom layer on your serving platter and apply filling right to the edges to prevent it from spilling out when stacked.
- Repeat for each layer, gently pressing down as you stack. This will help everything hold together nicely.
- For the final layer, spread the cream filling evenly on top, then add your glaze – it will not only look nice but also contribute to flavor!
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 whole milk
- 4 large eggs
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ tsp salt
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 tbsp lemon juice
- Zest of 1 lemon
For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tbsp lemon juice
For Decoration:
- Whipped cream (for topping)
- Lemon slices
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful cake will take about 20 minutes to prepare and 25-30 minutes to bake. After baking, allow the cakes to cool completely before assembly, which may take around 30 minutes. In total, you can expect to spend about 1 hour and 30 minutes to 2 hours to make this Italian Lemon Cream Cake!
Step-by-Step Instructions:
1. Prepare the Cake:
First, preheat your oven to 350°F (175°C). Grab two 9-inch round cake pans and grease them with butter, then dust them lightly with flour. In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract and the zest of 2 lemons. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet mixture while alternating with the milk, starting and finishing with the flour mix. Mix until just combined. Divide the batter evenly into the prepared pans and smooth the tops with a spatula. Then, bake them for 25-30 minutes, or until a toothpick comes out clean when poked into the center. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Lemon Cream Filling:
While the cakes cool, you can prepare the lemon cream filling. In a clean mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, lemon juice, and the zest of 1 lemon until it’s smooth. Carefully fold the whipped cream into the mascarpone mixture until everything is well combined and creamy.
3. Assemble the Cake:
Once the cakes are fully cooled, slice each cake in half horizontally, giving you four layers in total. Place one layer on a nice serving platter, and spread a layer of the lemon cream filling over it. Repeat this process with the remaining layers, stacking them as you go. After adding all the layers, use the remaining lemon cream filling to frost the top and sides of the cake, smoothing it out nicely.
4. Prepare the Lemon Glaze:
In a small bowl, mix powdered sugar with lemon juice until you have a smooth glaze. Drizzle this tangy glaze over the top of your frosted cake for a lovely finish.
5. Decorate:
Now it’s time to make your cake look beautiful! Top the cake with some whipped cream, add a few lemon slices, and if you like, toss in some fresh mint leaves for color. Finally, chill the cake in the refrigerator for at least 30 minutes to let all those delicious layers set before you serve it.
Enjoy your delicious Italian Lemon Cream Cake! It’s sure to brighten up any occasion!
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk as a substitute, but the cake may turn out slightly less rich and moist. If possible, consider adding a tablespoon of melted butter to the low-fat milk to help achieve a better texture.
How Do I Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze individual slices; wrap them tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the fridge overnight when you’re ready to enjoy!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free baking blend designed for cakes. Ensure you also check that all other ingredients, like baking powder and powdered sugar, are gluten-free.
What Can I Use Instead of Mascarpone Cheese?
If you don’t have mascarpone cheese on hand, you can substitute it with cream cheese, ricotta, or a mix of cream cheese and heavy cream. Just beat the cream cheese until smooth for the best texture in your filling.
