Italian Lemon Cream Cake 🍋🍰✨
This Italian Lemon Cream Cake is a light, luscious dessert inspired by Italian torta al limone, featuring a tender, lemon-infused cake layered with a silky lemon cream filling and finished with a dusting of powdered sugar or a simple glaze. Perfect for spring gatherings, afternoon tea, or a refreshing end to any meal, this cake brings a burst of citrusy elegance to your table!
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 lemons
1/4 cup fresh lemon juice (about 2 lemons)
1/2 cup whole milk
1 teaspoon vanilla extract
For the Lemon Cream Filling:
1 cup heavy cream
8 oz mascarpone cheese, softened (or cream cheese)
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
For Finishing:
Powdered sugar (for dusting)
Optional: Lemon glaze (1 cup powdered sugar + 2-3 tablespoons lemon juice)
Instructions
Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9-inch pan for a single layer).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined—don’t overmix.
Divide the batter between the pans (or pour into one pan) and smooth the top. Bake for 20-25 minutes (25-30 for a single pan), or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Cream Filling:
In a chilled bowl, whip the heavy cream to soft peaks. In a separate bowl, beat the mascarpone, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy. Refrigerate until ready to use.
Assemble the Cake:
If using two layers, place one cake on a serving plate and spread half the lemon cream over the top. Add the second layer and spread the remaining cream over the top (or swirl it decoratively). For a single layer, spread all the cream over the top.
Chill the assembled cake for 30 minutes to set the cream.
Finish and Serve:
Dust generously with powdered sugar just before serving for a classic Italian look. Alternatively, whisk together powdered sugar and lemon juice for a glaze and drizzle over the top.
Slice and enjoy the light, zesty creaminess—pairs beautifully with a cup of espresso or tea!
Details
Prep Time: 25 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8-10
Tips
Lemon Boost: Add a teaspoon of limoncello to the cream or batter for an extra Italian flair.
Texture Tip: For a fluffier cake, separate the eggs, whip the whites to soft peaks, and fold them in last.
Make Ahead: Bake the cake a day ahead and store wrapped at room temp; assemble with cream just before serving.
Storage: Refrigerate leftovers for up to 3 days—cover well to keep the cream fresh.
This Italian Lemon Cream Cake is a delicate, citrusy dream that’s as refreshing as it is indulgent—perfect for savoring la dolce vita! 🍋🍰 Let me know if you’d like a variation, like adding berries or a crumb topping!
