Fluffy Italian Lemon Cream Cake

Indulge in this bright and refreshing Italian Lemon Cream Cake recipe. Featuring fluffy, moist layers of yellow cake filled with a luscious, velvety cream filling and topped with a dusting of powdered sugar, it is the perfect citrus dessert.

Italian Lemon Cream Cake

There is nothing better on a sunny afternoon than baking an authentic Italian Lemon Cream Cake. This dessert strikes the ultimate balance between zesty citrus notes and a rich, velvety sweetness that will have everyone reaching for seconds.

To make this classic Italian Lemon Cream Cake, you'll need standard pantry staples and plenty of fresh lemons.

Ingredients

Here are the ingredients for the cake layers of your Italian Lemon Cream Cake:

• 2 ½ cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 4 large eggs, room temperature

• 1 cup whole milk

• Zest of 2 fresh lemons

• 2 tablespoons fresh lemon juice

The signature feature of any good Italian Lemon Cream Cake is its rich, velvety filling. You will need:

• 8 oz mascarpone cheese, softened

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 ½ cups heavy whipping cream

Instructions

Follow these simple steps to bring your Italian Lemon Cream Cake to life.

1. Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk the dry ingredients together in a bowl. In a large mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the lemon juice and zest. Alternate adding the flour mixture and milk until just combined. Divide evenly between your pans and bake for 25 to 30 minutes. Let them cool completely.

2. Make the Cream Filling: Beat the mascarpone, cream cheese, powdered sugar, and vanilla together until completely smooth and free of lumps. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cheese mixture.

3. Assemble the Layers: Now it is time to assemble your gorgeous Italian Lemon Cream Cake. Place the first cooled cake layer on a serving plate. Spread a thick, generous layer of the cream filling evenly across the top. Place the second cake layer gently on top of the cream.

4. Garnish and Chill: Garnish your completed Italian Lemon Cream Cake with a generous dusting of powdered sugar and fresh lemon slices. Chill the cake in the refrigerator for at least two hours before slicing to let the layers set beautifully.

Enjoy a slice of this perfect Italian Lemon Cream Cake with a cup of coffee or tea!