Italian Lemon Cream Cake Recipe

Imagine the perfect marriage of tangy lemons and velvety mascarpone cream layered atop a delicate, tender sponge—that’s exactly what you’ll find in this Italian Lemon Cream Cake. Every bite offers a completely irresistible balance of citrus brightness and creamy sweetness, making it the kind of crowd-pleasing dessert you’ll want to make again and again. Whether you serve it for a special gathering or just to brighten your own day, this classic Italian treat is a foolproof way to make any moment feel a bit more magical.

Ingredients You’ll Need

You’ll be amazed at how approachable the ingredients list is, yet each piece plays a crucial role in crafting the taste and airy texture that set this Italian Lemon Cream Cake apart. With just a handful of kitchen staples and a few Italian-inspired touches, you’ll have everything you need for a showstopping, memorable dessert.

• Granulated sugar: Sweetens the cake while helping achieve a light, moist crumb.
• Unsalted butter: Provides richness and keeps the sponge utterly tender.
• Large eggs: Bind the batter together and add beautiful structure to the cake.
• Lemon zest: Packs in incredible citrus fragrance—fresh zest is key!
• Lemon juice: Delivers tanginess and brightens every layer of flavor.
• Whole milk: Ensures a moist, soft crumb in each bite.
• All-purpose flour: Creates the perfect base for a fluffy, yet substantial cake.
• Baking powder: Lifts the cake for a lovely, airy rise.
• Salt: Balances sweetness and boosts lemony notes.
• Heavy whipping cream: Whips into a cloud-like base for the mascarpone layer.
• Mascarpone cheese: Adds classic Italian creaminess and subtle richness.
• Powdered sugar: Sweetens and smooths out the mascarpone cream.
• Vanilla extract: Rounds out flavors and adds a gentle warm note to the cream.
• Powdered sugar (for dusting): Finishes the cake with a simple, elegant look.

How to Make Italian Lemon Cream Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by getting your oven warming up to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment—this will help your cake release easily, so that perfect sponge doesn’t stick or tear.

Step 2: Mix the Lemon-Infused Batter

Cream the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy. This step sets the stage for a soft, delicate cake. Next, add in the eggs one at a time, beating well after each—this layering keeps the batter airy. Now, mix in the lemon zest and juice. You’ll notice the batter instantly smells like fresh lemonade.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. This simple blend is what ensures your Italian Lemon Cream Cake rises just right, promising that fluffy interior.

Step 4: Bring the Batter Together

With the wet and dry mixtures prepped, alternate adding the dry mix and milk to the wet ingredients, beginning and ending with flour. Stir gently between each addition, just until combined—this keeps the final cake light rather than dense.

Step 5: Bake to Golden Perfection

Pour the finished batter into your prepared pan, smoothing the top for even baking. Pop it into the preheated oven and bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before topping.

Step 6: Whip Up Lemon Mascarpone Cream

While your cake cools, grab a clean mixing bowl and whip the cold heavy cream to soft peaks—it should hold its shape but be smooth. Add the mascarpone cheese, powdered sugar, vanilla extract, and a splash of lemon juice. Beat again until light, smooth, and fluffy—including that hint of lemon ties the whole Italian Lemon Cream Cake together.

Step 7: Assemble and Finish

Once the sponge is fully cooled, spread the lemon mascarpone cream generously over the top, swirling for a luscious look. Dust with powdered sugar just before serving. Slice, share, and enjoy your newly beloved Italian Lemon Cream Cake!

How to Serve Italian Lemon Cream Cake

Garnishes

Nothing dresses up an Italian Lemon Cream Cake quite like a sprinkling of powdered sugar. For something extra special, try topping with thin lemon slices, fresh mint leaves, or even a few edible flowers. These pops of color make your cake look as wonderful as it tastes.

Side Dishes

This cake is a showstopper on its own, but it pairs beautifully with fresh seasonal berries—their brightness complements the tangy lemon flavors. You could also serve it with a scoop of vanilla gelato or alongside affogato for a sophisticated Italian finish.

Creative Ways to Present

For parties, consider slicing Italian Lemon Cream Cake into neat squares or small layered bars for easy serving. If you’re feeling artistic, pipe a rosette or swirl of mascarpone cream on each slice, or sprinkle crushed pistachios for color and crunch. Even mini individual cakes made in muffin tins are adorable and perfect for sharing!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Italian Lemon Cream Cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh and moist for up to three days, with the cream staying delightfully fluffy.

Freezing

If you’d like to freeze this cake, it’s best to do so before adding the mascarpone cream. Once the sponge has cooled, wrap it tightly and freeze for up to two months. When ready to serve, thaw at room temperature, then whip and spread the fresh lemon mascarpone cream for the best texture and flavor.

Reheating

Italian Lemon Cream Cake is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you’d like a gentle warmth, you can let the cake rest out of the fridge for 20 minutes before serving to soften the flavors and texture.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for this cake—bottled juice just doesn’t offer the same brightness or perfume. If you’re in a pinch, bottled will work, but for the best Italian Lemon Cream Cake, reach for fresh lemons.

What’s the difference between mascarpone and cream cheese?

Mascarpone is richer and smoother than cream cheese, with a subtle sweetness and less tangy flavor. It’s classic in Italian desserts and truly makes the lemon mascarpone cream in this cake extra luxurious.

Can I make Italian Lemon Cream Cake gluten-free?

Absolutely! Substitute a reliable gluten-free all-purpose flour blend in the same amount as regular flour. Just be sure to choose a blend labeled for one-to-one baking swaps to get the closest texture.

How far ahead can I assemble the cake?

It’s best to add the mascarpone cream on the day you plan to serve the cake, as the cream stays fluffiest and the sponge remains moist. If needed, you can bake the cake one day ahead and assemble it the next morning.

Can I use this recipe for a layered cake?

Yes! Simply double the cake and cream portions, bake in two 9-inch pans, then stack with cream between the layers for an extra-special celebration version of Italian Lemon Cream Cake.

Final Thoughts

If you’re looking for a dessert that captures the sunshine and joyful flavors of Italy, this Italian Lemon Cream Cake could easily become your new favorite. It’s truly a delightful treat—light, creamy, and bursting with citrus. Give it a try, share it with loved ones, and let its charm win you over.

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