This Italian Lemon Cream Cake is a refreshing treat, perfect for any occasion! With its light and fluffy layers of lemony goodness, it’s like a slice of sunshine on your plate.
I adore serving this cake after a meal. It’s not too heavy, and that zesty flavor just makes everyone smile. Plus, who can resist whipped cream on top? Yum! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you’re looking for a gluten-free option, substitute with a gluten-free all-purpose blend. I find that using a blend with xanthan gum works best to mimic the texture.
Granulated Sugar: The sugar keeps the cake moist and adds sweetness. You could use coconut sugar or agave syrup as alternatives, though the final taste and texture may differ slightly.
Unsalted Butter: Butter lends richness to your cake. If you’re dairy-free, coconut oil or vegan butter can be great substitutes, but it may alter the flavor a bit. I’ve found using vegan butter works well without compromising too much on taste.
Mascarpone Cheese: This rich cheese adds creaminess to the filling. If you can’t find mascarpone, cream cheese mixed with a bit of heavy cream can work in a pinch. It’s still delicious, just a little different in texture.
Lemon Juice and Zest: Fresh lemon gives the best brightness. If you don’t have lemons, bottled lemon juice works, but be aware that fresh always tastes better and offers more zing! I often use both juice and zest to enhance the lemon flavor.
How Do I Properly Cream Butter and Sugar?
Creaming butter and sugar is essential for airy cakes. When done right, they help incorporate air, making your cake light. Here’s how to nail it:
- Start with softened butter, about room temperature. This makes it easier to mix.
- Use an electric mixer on medium speed and beat the butter alone until smooth.
- Gradually add the sugar and continue beating for 3-5 minutes until fluffy and pale. You’ll know it’s ready when it looks pale and fluffy!
Don’t rush this step; it really sets the foundation for a light and delicious cake. Trust me, taking this extra time pays off!
What’s the Best Way to Fold in Whipped Cream?
Folding is crucial when adding whipped cream to keep the lightness. Here’s a simple guide:
- First, scoop a small amount of the whipped cream and add it to the filling mix. This lightens the mixture.
- Use a spatula to cut down the center of the mixture, then lift and fold the mixture over itself. Rotate the bowl about a quarter turn and repeat.
- Continue this until combined, being careful not to deflate the whipped cream.
Folding gently ensures your filling remains airy, which is key for that luscious texture in the cake!
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
- ½ teaspoon salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ cup mascarpone cheese
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
For the Topping:
- Whipped cream (store-bought or homemade)
- Slices of fresh lemon (2-3 lemons)
- Fresh mint leaves for garnish (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake will take about 15 minutes to prepare, plus 30-35 minutes to bake, and cooling time. Make sure to allow time for the cakes to cool completely and for the flavors to meld together before serving. Overall, you can expect around 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While that’s heating up, take two 9-inch round cake pans and grease and flour them well so your cakes won’t stick later.
2. Make the Lemon Cake:
In a large mixing bowl, add the softened butter and granulated sugar. Use a mixer to cream them together until the mixture becomes light and fluffy. Next, add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract to give it that fresh flavor.
In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared pans and smooth the tops. Bake in the hot oven for 25-30 minutes, or until a toothpick poked into the center comes out clean. Let them cool in the pan for 10 minutes before transferring the cakes to a wire rack to cool completely.
3. Prepare the Lemon Cream Filling:
While the cakes are cooling, let’s make the lemon cream filling! In a medium bowl, whip the heavy cream together with the powdered sugar until soft peaks form. Now, gently fold in the mascarpone cheese, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and creamy. This will be the delicious filling between the cake layers!
4. Assemble the Cake:
Once your cakes are completely cooled, place the first layer on a serving plate. Spread half of the lemon cream filling on top of this layer, smoothing it out with a spatula. Carefully place the second layer on top, and spread the remaining filling over it. Get creative with the toppings! Decorate with whipped cream, fresh lemon slices, and mint leaves if you like.
5. Serve and Enjoy:
Finally, if you want, dust the top with some extra powdered sugar for a little extra sweetness. Your Italian Lemon Cream Cake is ready to be enjoyed chilled or at room temperature. Don’t forget to refrigerate any leftovers—if there are any!
Can I Substitute the Mascarpone Cheese?
Yes! If you can’t find mascarpone cheese, you can use cream cheese as a substitute. Just make sure to soften it first for easier mixing, and you might want to add a little extra cream to get a similar consistency.
How to Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze slices individually wrapped in plastic wrap for up to 2 months—just thaw in the fridge before serving!
Can I Use Lemon Extract Instead of Fresh Lemon Juice?
Absolutely! If you’re out of fresh lemons, you can use lemon extract as a substitute. Use about 1-2 teaspoons of extract for the juice, but remember, you might miss the zest for that fresh flavor, so consider adding extra zest from a lemon if you have it!
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder is gluten-free as well, and check any additional ingredients to ensure they’re safe for a gluten-free diet.
