Italian Lemon Cream Cake is an elegant, airy dessert that perfectly balances tangy citrus with rich cream and tender cake. This sunshine-filled confection features layers of soft white cake, a lemon cream cheese filling, and whipped cream, all finished with a delicate crumb topping and a dusting of powdered sugar. It’s the kind of dessert that feels both sophisticated and refreshingly simple—perfect for spring celebrations, afternoon teas, or any moment worth savoring.
Why You’ll Love This Recipe
With its zesty lemon filling and pillowy whipped cream, this cake brings a bright twist to a classic Italian-style cream dessert. It’s easy to make using a cake mix base, yet the end result is as beautiful and delicious as a bakery-quality treat. The crumb topping adds texture, while the lemony filling cuts through the sweetness with just the right amount of tang. Light, flavorful, and visually stunning—this cake is a standout for any occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 (15.25 oz) white cake mix
- ¾ cup milk
- 1 tablespoon milk
- 3½ tablespoons vegetable oil
- 2 large eggs
For the Crumb Topping:
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 cup reserved white cake mix
For the Lemon Cream Filling:
- 4 oz cream cheese, softened
- ⅔ cup confectioners’ sugar (divided)
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cups heavy whipping cream
Optional Garnish:
- Additional powdered sugar, for dusting
- Lemon slices or curls
Directions
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly spray the bottom of a 10-inch springform pan with nonstick spray. - Make the Cake Batter:
Reserve 1 cup of the dry cake mix for the crumb topping.
In a large mixing bowl, combine the remaining cake mix, ¾ cup plus 1 tablespoon milk, vegetable oil, and eggs.
Beat for 2 minutes until smooth and creamy. Pour the batter into the prepared springform pan. - Make the Crumb Topping:
In a separate bowl, stir the reserved cake mix with melted butter and vanilla extract until crumbly.
Sprinkle the crumb mixture evenly over the cake batter in the pan. - Bake:
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before removing. - Prepare the Filling:
In one bowl, beat the softened cream cheese, ⅓ cup of the powdered sugar, lemon juice, and lemon zest until smooth.
In a second bowl, whip the heavy cream with the remaining ⅓ cup powdered sugar until stiff peaks form.
Gently fold the cream cheese mixture into the whipped cream until combined. - Assemble the Cake:
Once the cake is completely cooled, carefully slice it horizontally into two even layers.
Spread the lemon cream filling evenly over the bottom layer.
Place the top layer over the filling, aligning the edges.
Refrigerate the assembled cake for at least 4 hours to allow the filling to set. - Serve:
Just before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or curls for a decorative finish.
Slice and serve chilled.
Servings and timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes + chill time (minimum 4 hours)
- Calories per serving: Approximately 360 kcal
Variations
- Berry Twist: Add a thin layer of raspberry or blueberry jam beneath the lemon cream for a fruity surprise.
- Almond Note: Add ½ teaspoon almond extract to the cake batter for a subtle nutty undertone.
- Limoncello Infusion: Brush the cake layers lightly with limoncello for an adult-friendly flavor boost.
- Whipped Yogurt Filling: For a lighter version, fold lemon Greek yogurt into the whipped cream instead of cream cheese.
- Mini Cakes: Use cupcake tins or mini springform pans for individual servings.
Storage/Reheating
Storage: Store the cake covered in the refrigerator for up to 3 days.
Freezing: You can freeze the unfilled cake layers for up to 2 months. Thaw completely before assembling. Assembled cake is best enjoyed fresh due to the whipped cream filling.
Reheating: Not recommended; this cake is meant to be served cold.
FAQs
Can I make this cake a day ahead?
Yes, in fact it’s best made ahead so the filling has time to set. Chill overnight for best results.
Can I use lemon cake mix instead of white?
Yes, for extra lemon flavor, though the cake will be more intensely citrusy.
Can I use Cool Whip instead of whipped cream?
Yes, but fresh whipped cream offers a better texture and flavor.
Is it necessary to use a springform pan?
A springform pan makes removal easier, but a regular 10-inch round cake pan will work if you line it well.
Can I make this with gluten-free cake mix?
Yes, use a gluten-free white cake mix and follow the same instructions.
What’s the best way to slice the cake evenly?
Use a long serrated knife and a slow, sawing motion. A cake slicer or leveler can also help.
Do I need to sweeten the whipped cream separately?
Yes, the powdered sugar helps stabilize the whipped cream and adds the right sweetness balance to the filling.
Can I add food coloring to the filling?
Yes, a drop or two of yellow food coloring can enhance the visual appeal without affecting flavor.
Will the cake hold up at room temperature?
It should be kept chilled and only left at room temperature for up to 1 hour before serving.
Can I add more zest or juice to the filling?
You can, but be cautious—too much liquid may affect the stability of the whipped cream.
Conclusion
Italian Lemon Cream Cake is a light yet luscious dessert that celebrates the fresh, zesty flavor of lemon in a truly elegant way. From the delicate crumb topping to the airy lemon cream center, this cake is as beautiful as it is delicious. Perfect for spring holidays, bridal showers, or sunny afternoon desserts, this recipe is sure to impress anyone lucky enough to get a slice.
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Italian Lemon Cream Cake
- Total Time: 50 minutes + chill time
- Yield: 12 slices
- Diet: Vegetarian
Description
This Italian Lemon Cream Cake is a dreamy citrus dessert featuring layers of airy white cake, a tangy lemon cream cheese filling, and soft whipped cream. Finished with a light crumb topping and dusting of powdered sugar, it’s perfect for spring celebrations, Easter, or any occasion that craves a bright and elegant touch.
Ingredients
For the Cake:
-
1 (15.25 oz) white cake mix
-
3/4 cup milk
-
1 tbsp milk
-
3 1/2 tbsp vegetable oil
-
2 large eggs
For the Crumb Topping:
-
2 tbsp unsalted butter, melted
-
1/2 tsp vanilla extract
-
1 cup reserved white cake mix
For the Filling:
-
4 oz cream cheese, softened
-
2/3 cup confectioners’ sugar (divided)
-
3 tbsp lemon juice
-
1 tsp lemon zest
-
2 cups heavy whipping cream
Optional Garnish:
-
Additional powdered sugar
-
Lemon slices or curls
Instructions
-
Preheat & Prep:
Preheat oven to 350°F (175°C). Lightly spray the bottom of a 10-inch springform pan. -
Make the Cake Batter:
Set aside 1 cup of cake mix for the topping. In a large bowl, mix the remaining cake mix with ¾ cup + 1 tbsp milk, oil, and eggs. Beat for 2 minutes until smooth. Pour into the prepared pan. -
Make the Crumb Topping:
Stir melted butter and vanilla into the reserved 1 cup cake mix until crumbly. Sprinkle evenly over the batter. -
Bake the Cake:
Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely in the pan. -
Prepare the Filling:
In one bowl, beat cream cheese, ⅓ cup powdered sugar, lemon juice, and zest until creamy.
In a separate bowl, whip heavy cream with the remaining ⅓ cup powdered sugar to stiff peaks.
Fold the cream cheese mixture into the whipped cream gently. -
Assemble the Cake:
Remove cake from the pan. Slice horizontally into 2 layers. Spread the lemon cream filling on the bottom half, then top with the second cake layer. Chill for at least 4 hours. -
Garnish & Serve:
Dust with powdered sugar and garnish with lemon slices or curls. Slice and serve chilled.
Notes
-
For more lemon punch, add extra zest to the filling or use lemon extract in the batter.
-
Best made ahead to allow time for chilling and flavors to meld.
-
Store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
