There is something truly magical about the Italian Lemon Cream Cake Recipe that captures the bright, fresh essence of lemon with the luxurious richness of creamy mascarpone. This cake feels like a little sunshine on your plate, perfect for celebrations or simply treating yourself to a slice of Italian-inspired heaven. It’s tender, moist, and bursting with lemon flavor, balanced perfectly by the silky smooth cream filling that ties everything together in the best way possible.

Italian Lemon Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long grocery list to create this Italian Lemon Cream Cake Recipe, just a handful of classic, quality ingredients that work in harmony to deliver incredible flavor and texture. Each one plays a key role, from the fluffiness of the cake to the luscious creaminess of the filling.

All-purpose flour (2 ½ cups): The foundation providing structure and softness to the cake layers.
Baking powder (2 ½ tsp): Helps the cake rise to a light, airy texture.
Salt (½ tsp): Enhances all the flavors and balances sweetness.
Sugar (1 ½ cups): Sweetens the cake and contributes to its tender crumb.
Unsalted butter (1 cup, softened): Adds rich flavor and moisture to the batter.
Large eggs (4): Provide structure and help bind everything together.
Lemon zest (1 tbsp): The star ingredient giving the cake its vibrant, fresh citrus note.
Whole milk (1 cup): Keeps the cake moist and soft.
Heavy cream (1 ½ cups): Whipped into the decadent filling for creamy indulgence.
Mascarpone cheese (½ cup): Gives the cream filling its signature silky texture and subtle tang.
Powdered sugar (¼ cup): Sweetens and stabilizes the cream filling.
Vanilla extract (1 tsp): Adds depth and warmth to the cream, perfectly balancing the lemon.

How to Make Italian Lemon Cream Cake Recipe

Step 1: Preheat and Prepare Pans

First things first, set your oven to 350°F (175°C) and generously grease two 9-inch round cake pans. This simple prep ensures your beautiful lemon cake layers will come out clean, making assembly a breeze later on.

Step 2: Mix Dry and Wet Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt—that’s the dry base to keep your cake balanced and tender. Then, in a larger bowl, cream together softened butter and sugar until the mixture turns light and fluffy, creating that irresistible cake crumb we all love. Add eggs, one by one, making sure each is fully incorporated before the next. Sprinkle in the lemon zest now, which brightens every bite with fresh citrus aroma. Finally, add the dry ingredients alternating with the milk, carefully mixing to combine without overworking the batter.

Step 3: Bake to Perfection

Divide the batter evenly between your prepared pans and place them in the oven. Bake for about 25 to 30 minutes, or until a toothpick poked in the center comes out clean. That golden top and fragrant lemon scent are your signs of a perfectly baked cake ready to cool completely before frosting.

Step 4: Whip Up the Cream Filling

While your cake layers cool, it’s time to create that dreamy mascarpone cream filling. Whip your heavy cream with powdered sugar and vanilla extract until stiff peaks form—this means it holds its shape and is beautifully light. Gently fold in the mascarpone cheese until smooth, creating a luscious and velvety filling that is the perfect foil to the zesty cake.

Step 5: Assemble the Cake

Once both cakes are completely cool, it’s assembly time. Spread a generous layer of that mascarpone cream filling on top of the first cake layer, then place the second layer on top. Finish by frosting the top with the remaining cream, creating layers of flavor and texture that melt in your mouth.

Step 6: Chill Before Serving

For the best flavor and texture, refrigerate your Italian Lemon Cream Cake for at least 2 hours. This allows the flavors to meld beautifully and the creamy filling to set perfectly, making every slice neat and delicious.

How to Serve Italian Lemon Cream Cake Recipe

Garnishes

Keep it fresh and simple with a few thin lemon slices or sprigs of fresh mint on top. A light dusting of powdered sugar adds a delicate touch and accentuates the cake’s bright, summery vibe. These little touches elevate the presentation without overshadowing that creamy lemon charm.

Side Dishes

This cake pairs wonderfully with a light cup of espresso or a refreshing glass of sparkling water with a hint of lemon. If you want to make a full dessert plate, fresh berries on the side add a lovely tart contrast that complements the richness of the mascarpone cream perfectly.

Creative Ways to Present

Imagine serving individual slices with a dollop of whipped cream and a drizzle of honey or lemon curd. For a party, consider presenting the cake as mini parfaits by layering broken cake pieces, cream filling, and lemon zest in clear glasses. It’s the same delightful flavors but with a modern, fun twist that will wow your guests!

Make Ahead and Storage

Storing Leftovers

Leftover Italian Lemon Cream Cake should be kept tightly covered in the refrigerator to maintain freshness and prevent the cream from drying out. It stays delicious for up to 3 days, so you can easily enjoy the next few days of lemony goodness without a worry.

Freezing

While the cake is best fresh, you can freeze it if needed. Wrap the whole cake or individual slices tightly in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to one month. Thaw in the refrigerator overnight before serving to keep that creamy texture intact.

Reheating

This cake is best enjoyed chilled, so reheating is not required and might affect the delicate cream filling. Simply allow frozen slices to thaw slowly in the fridge and serve cold for maximum flavor and texture.

FAQs

Can I use lemon juice instead of lemon zest in the recipe?

Lemon zest provides essential oils and a bright, aromatic flavor that lemon juice alone cannot replicate. While you can add a bit of lemon juice for extra tang, it’s best not to skip the zest if you want the true Italian Lemon Cream Cake Recipe experience.

Is mascarpone cheese necessary for the cream filling?

Mascarpone cheese gives the cream filling its signature richness and smooth texture. While you could substitute with cream cheese, the flavor and consistency will be slightly different, so mascarpone is highly recommended for authenticity.

Can I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Keep in mind the texture may vary slightly, but it can still be delicious with the right blend.

How long does the assembled cake last in the refrigerator?

The assembled Italian Lemon Cream Cake Recipe will keep well for up to three days in the fridge when stored in a covered cake container to protect the cream and prevent the cake from drying out.

What if I don’t have a hand mixer?

You can use a stand mixer or whisk by hand, but whipping the cream to stiff peaks might take some extra effort. The key is to be patient and watch for the peaks forming to avoid overwhipping.

Final Thoughts

If you’re looking for a dessert that brightens your day and feels like a hug from Italy, the Italian Lemon Cream Cake Recipe is your answer. Its perfect balance of zesty lemon and creamy mascarpone makes each bite irresistible. I can’t wait for you to try making this cake and share it with your loved ones—it’s truly a slice of joy!