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Italian Lemon Cream Cake

Recipe by Evelyn Marcella Rivera

A stunning four-layer Italian lemon cream cake with fluffy vanilla sponge, cream cheese lemon filling, and soft whipped cream topping. Rich, tangy, and completely worth the time.

  • Total Time1 hour
  • Yield12 slices 1x

Ingredients

Units Scale

For the Vanilla Cake Layers

  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk

For the Lemon Cream Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 cup heavy whipping cream

For the Whipped Topping

  • 1 cup heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract

Optional Garnish

  • lemon zest
  • powdered sugar, for dusting
  • white chocolate curls

Instructions

  1. Prep Your Pans Prep Your Pans: Heat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
  2. Mix the Dry Ingredients Mix the Dry Ingredients: Whisk flour, baking powder, and salt in a bowl. Set aside.
  3. Cream the Butter and Build the Batter Cream the Butter and Build the Batter: Beat butter and sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing after each. Stir in vanilla extract. Add the dry ingredients in three batches alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  4. Bake and Cool Bake and Cool: Divide batter evenly between prepared pans. Bake for 25 to 30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.
  5. Make the Lemon Cream Filling Make the Lemon Cream Filling: Beat cream cheese, powdered sugar, lemon zest, and lemon juice until completely smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold the whipped cream gently into the cream cheese mixture until light and mousse-like.
  6. Make the Whipped Topping Make the Whipped Topping: Beat heavy cream, powdered sugar, and vanilla extract to soft peaks. Set aside. Do not overbeat.
  7. Assemble the Cake Assemble the Cake: Slice each cooled cake layer in half horizontally to create four thin layers. Spread lemon cream filling evenly between each layer. Top with whipped cream frosting. Garnish with lemon zest, powdered sugar, or white chocolate curls. Refrigerate at least 1 hour before serving.

Notes

Use fresh lemon juice only — bottled juice will flatten the flavor. Cream cheese must be fully at room temperature before mixing or the filling will be lumpy. Cool the cake layers completely before slicing horizontally. The cake keeps refrigerated for up to 3 days; serve with 15 minutes at room temperature for the best texture.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Italian

Nutrition

  • Calories: 520
  • Sugar: 38
  • Sodium: 210
  • Fat: 32
  • Saturated Fat: 20
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 130

Find it online: https://blesseddish.com/italian-lemon-cream-cake/