If you’re craving a dessert that perfectly balances zesty brightness with creamy indulgence, look no further than this Italian Lemon Cream Cake Recipe. It’s a luscious, layered cake that combines the refreshing tang of fresh lemon zest and juice with a dreamy cream cheese and whipped cream filling. Whether you’re baking for a special occasion or simply treating yourself, this cake’s light texture and elegant flavors will have everyone asking for seconds. Easy to make but sophisticated in taste, this Italian Lemon Cream Cake Recipe brings a slice of sunshine straight to your table.
Ingredients You’ll Need
Getting the right ingredients is the first step toward baking this delightful cake. Each component is carefully chosen to contribute to the cake’s moistness, fluffiness, and that unmistakable lemony finish that makes this recipe shine.
- White cake mix (15.25 oz): The base that ensures a perfectly light and tender crumb every time.
- Water (1 cup): Helps activate the cake mix and keeps the batter moist and smooth.
- Vegetable oil (1/3 cup): Adds richness while keeping the cake soft and melt-in-your-mouth tender.
- Large eggs (3): Provide structure and a slight richness to the cake layers.
- Lemon zest (1 tbsp): Packs a punch of fresh citrus aroma and flavor.
- Fresh lemon juice (1/4 cup): Delivers vibrant acidity to brighten every bite.
- Cream cheese, softened (8 oz): Brings creamy tanginess to the luscious filling.
- Powdered sugar (1/2 cup): Sweetens the cream cheese filling smoothly without grit.
- Heavy whipping cream (1 cup): Whipped to soft peaks to create a light, airy frosting texture.
- Vanilla extract (1 tsp): Adds a warm, sweet undertone to the whipped cream filling.
- Crushed vanilla wafer cookies (1/2 cup): Used as a crunchy, nostalgic garnish around the cake’s sides.
- Powdered sugar (for dusting): To finish with a delicate, snow-like touch on top.
How to Make Italian Lemon Cream Cake Recipe
Step 1: Prepare and Bake the Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a large mixing bowl, combine the white cake mix, water, vegetable oil, eggs, lemon zest, and fresh lemon juice. Using an electric mixer on medium speed, beat the batter for about 2 minutes until it’s silky smooth and lump-free. Divide this luscious batter evenly between your prepared pans, then slide them into the oven. Bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean, signaling perfect doneness. Once baked, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely. This step ensures the cake layers are moist and intensely flavorful once cooked.
Step 2: Make the Creamy Lemon Filling
While your cake layers are cooling, it’s time to whip up that dreamy filling that makes this cake truly unforgettable. In a medium bowl, beat together the softened cream cheese and powdered sugar until the mixture is completely smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form — this fluffiness will lighten the cream cheese mixture. Gently fold the whipped cream into the cream cheese base, being careful not to deflate the airy texture. The result is a luscious, light cream that perfectly complements the lemon cake.
Step 3: Assemble and Garnish Your Cake
With your cake layers fully cooled, place one layer on a serving plate and generously spread half of the cream filling over the top. Carefully place the second cake layer on top, then coat the top and sides with the remaining cream filling. For a final touch of texture and charm, press crushed vanilla wafer cookies around the sides of the cake. Dust the top lightly with powdered sugar, creating an elegant finish. Pop the entire cake in the refrigerator for at least an hour to let the flavors meld beautifully and the filling firm up before serving.
How to Serve Italian Lemon Cream Cake Recipe
Garnishes
Enhancing your Italian Lemon Cream Cake Recipe with garnishes takes it from lovely to stunning. Fresh lemon slices or thin twists of lemon peel make bright, attractive accents. Sprinkle a few extra crushed vanilla wafers on top for added crunch and nostalgic flavor. For a pop of color, scatter a handful of fresh berries like raspberries or blueberries alongside the cake slice on the plate.
Side Dishes
This cake pairs beautifully with light sides that won’t overpower its delicate lemon flavor. Serve alongside fresh seasonal fruit or a small scoop of vanilla bean ice cream for extra indulgence. A cup of fragrant herbal tea or a glass of lightly sweetened sparkling water balances the richness of the cream and the citrus tang.
Creative Ways to Present
For a wow-worthy presentation, try serving individual slices with a dollop of additional whipped cream and a sprig of fresh mint. Alternatively, plate the cake with a drizzle of lemon curd or a dusting of edible flowers. Hosting a spring or summer party? Turn this cake into mini trifles by layering cake cubes and cream in pretty glasses for charming single servings.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Lemon Cream Cake Recipe is best kept chilled and covered in the refrigerator. Place it in an airtight container or wrap it tightly in plastic wrap to maintain its moisture and prevent it from absorbing fridge odors. It will stay fresh and delicious for up to 3 days, making it perfect for savoring over several days.
Freezing
Freezing this cake is possible but with some care. To freeze, wrap the entire cake tightly in plastic wrap, then in aluminum foil to protect against freezer burn. Thaw it overnight in the refrigerator before serving. Note that the texture of the cream filling might be slightly altered after freezing, so it’s best to consume within one month.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. Instead, allow the cake to come to room temperature for 15 to 20 minutes before serving if you prefer it less cold. This gentle warming helps the flavors bloom without compromising texture.
FAQs
Can I use homemade lemon cake instead of cake mix for this Italian Lemon Cream Cake Recipe?
Absolutely! While the cake mix provides simplicity and reliable results, using a homemade lemon cake adds a personal touch and can enhance the fresh lemon flavor even more. Just ensure your cake layers are moist and sturdy enough to hold the cream filling.
Is it necessary to chill the cake before serving?
Yes, chilling the cake for at least an hour helps the cream filling set, making the cake easier to slice and enhancing the flavors as they meld together for that signature taste.
Can I substitute the cream cheese filling with whipped cream only?
You can, but the cream cheese adds a wonderful tang and richness that balances the sweetness and lemon flavor perfectly. Whipped cream alone may make the filling less stable and less flavorful.
How do I get crush vanilla wafer cookies if I can’t find them?
If you can’t find vanilla wafers, ladyfinger cookies or simple shortbread cookies crushed finely work well as a substitute. They offer a similar crunch and mild sweetness that complements the cake beautifully.
Is this Italian Lemon Cream Cake Recipe suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly, using no meat products. Just be sure to check that your cake mix and any pre-made ingredients meet your specific dietary preferences.
Final Thoughts
There is something so utterly comforting and celebratory about making an Italian Lemon Cream Cake Recipe at home. Its balance of tangy lemon and creamy sweetness wrapped in moist cake layers never fails to impress. Whether you’re a seasoned baker or trying your hand at something new, this cake delivers joy in every bite. So go ahead, gather your ingredients, and whip up this sunshine-filled dessert for yourself and your loved ones to enjoy!
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes (includes 1 hour chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A luscious Italian Lemon Cream Cake featuring moist white cake layers infused with fresh lemon zest and juice, layered and topped with a fluffy cream cheese and whipped cream frosting, garnished with crushed vanilla wafer cookies and a dusting of powdered sugar. Perfect for spring or any festive occasion.
Ingredients
Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Garnish:
- 1/2 cup crushed vanilla wafer cookies
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix the Cake Batter: In a large bowl, combine the white cake mix, water, vegetable oil, eggs, lemon zest, and fresh lemon juice. Beat with an electric mixer at medium speed for 2 minutes until the batter is smooth and well blended.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 23 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and transfer them to wire racks to cool completely.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream with vanilla extract until stiff peaks form, ensuring a fluffy, stable texture.
- Combine Frosting and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until the frosting is well combined and fluffy, careful not to deflate the whipped cream.
- Assemble the Cake: Once the cake layers are completely cooled, place one layer on a serving plate and spread half of the cream cheese filling evenly over the top. Place the second cake layer on top and spread the remaining filling over the top and optionally around the sides.
- Garnish and Chill: Press crushed vanilla wafer cookies gently around the sides of the cake for added texture and flavor, then dust the top with powdered sugar. Refrigerate the cake for at least 1 hour to set before serving.
Notes
- For enhanced lemon flavor, brush cake layers with a simple lemon syrup before frosting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Ensure cream cheese is softened to room temperature for smooth frosting.
- Use fresh lemon zest and juice for the best citrus flavor.
