Italian Lemon Cream Cake Recipe – Easy Homemade Dessert for Birthdays

Name: Italian Lemon Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup granulated sugar; 3 large eggs, room temperature; 1/2 cup unsalted butter, melted and cooled; 1/2 cup whole milk (or almond milk for dairy-free); 2 tbsp fresh lemon zest (about 2 large lemons); 1/4 cup fresh lemon juice; 1 tsp vanilla extract; 1 cup heavy whipping cream, cold; 1 cup mascarpone cheese, softened (or cream cheese); 1/2 cup lemon curd (homemade or store-bought); 1/2 cup powdered sugar (plus extra for dusting); 1 tsp fresh lemon zest; Powdered sugar for dusting; Thin lemon slices or zest curls (optional, for decoration); Fresh mint leaves (optional)

Posted on September 3, 2025

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The first time I tasted a slice of Italian lemon cream cake, I honestly couldn’t believe something so simple could taste so…well, dreamy. The tang of fresh lemon, the pillowy cream filling, and the soft, delicate crumb—each bite made me close my eyes and just savor it. I remember making my first lemon cream cake for my sister’s birthday, and let me tell you, it’s been on repeat for every celebration since. There’s something about the way this cake fills the kitchen with a citrusy aroma that instantly lifts your mood (even when it’s raining or you’re low on energy). Whether it’s a birthday, a cozy Sunday, or just because you want a slice of sunshine, this Italian lemon cream cake is always the answer.

Why do I keep coming back to this recipe? Well, it’s got everything: rich yet light layers, a luscious lemon cream filling, and that irresistible dusting of powdered sugar on top. Not to mention—if you’re a fan of easy homemade desserts, this one is a total winner. No fancy pastry skills required, just a love of good food and a few pantry staples. I’ve tested this cake over a dozen times, tweaked little things here and there, and now I’m sharing my very best version with you. As a food blogger who’s obsessed with Italian baking (and who’s made more lemon cakes than I care to admit), I can promise you: this recipe is a keeper for birthdays, holidays, or whenever you want something special.

So, grab your lemons and let’s make the ultimate Italian lemon cream cake together! Whether you’re baking for your family, impressing guests, or just treating yourself, this cake will always deliver that “wow” moment. Let’s get started and make your kitchen smell like Italy in springtime.

Why You’ll Love This Italian Lemon Cream Cake

Quick & Easy: Comes together in under 1 hour (plus chilling time), so you can whip it up for last-minute celebrations or weeknight treats.
Simple Ingredients: No trips to specialty stores—flour, eggs, sugar, butter, lemons, and cream are all you really need.
Perfect for Any Occasion: Birthdays, anniversaries, brunches, or just when you want to treat yourself. It’s versatile and always a crowd-pleaser.
Crowd-Pleaser: Kids love the sweet cream, adults appreciate the bright citrus flavor, and honestly, it disappears in minutes at potlucks.
Unbelievably Delicious: The combination of zesty lemon and smooth cream filling is pure comfort food—but with a fresh, elegant twist.

What makes my Italian lemon cream cake different? I blend fresh lemon zest right into the batter and use a homemade lemon curd in the cream filling—that little extra step gives the cake a depth of flavor you won’t find in boxed mixes or bakery versions. The texture is soft yet sturdy, and the cream filling is both rich and light (thanks to the perfect balance of whipped cream and mascarpone). No soggy layers, no artificial flavors, just real ingredients and a method that works every time. I’ve baked this cake for birthdays, Easter brunch, and even as a wedding shower centerpiece—it’s always the dessert people remember.

Let’s face it: most lemon cakes are either too sweet or too tart. This one finds the sweet spot (pun intended). It’s indulgent, but not heavy. If you want a dessert that feels like a celebration in itself, this is the recipe you need in your back pocket. Trust me, once you’ve made it, you’ll want to keep a stash of lemons handy at all times!

Ingredients Needed for Italian Lemon Cream Cake

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can swap a few things if you need to.

For the Cake:
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) unsalted butter, melted and cooled
- 1/2 cup (120ml) whole milk (or substitute almond milk for dairy-free)
- 2 tbsp fresh lemon zest (about 2 large lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
For the Lemon Cream Filling:
- 1 cup (240ml) heavy whipping cream, cold
- 1 cup (225g) mascarpone cheese, softened (or use cream cheese for a tangier version)
- 1/2 cup (120ml) homemade or store-bought lemon curd
- 1/2 cup (60g) powdered sugar (plus extra for dusting)
- 1 tsp fresh lemon zest
For the Topping:
- Powdered sugar for dusting
- Thin lemon slices or zest curls (optional, for decoration)
- Fresh mint leaves (optional, adds a pop of color and flavor)

Ingredient Notes:

Lemon Curd: Homemade gives the best flavor, but store-bought works if you’re short on time.
Mascarpone Cheese: Find it in the cheese section of most supermarkets. Cream cheese is a good swap if you want a sharper taste.
Butter: Unsalted is best for controlling the saltiness, but salted works in a pinch—just reduce added salt.
Milk: Whole milk adds richness; almond milk keeps it lighter and dairy-free.
Eggs: Room temperature eggs blend better and help the cake rise evenly.

If you need gluten-free, you can swap the all-purpose flour for a 1:1 gluten-free blend. For a low-carb version, almond flour works, but the texture will be a bit denser. If you’re making this for someone with nut allergies, stick with the classic ingredients.

When I want a summery twist, I’ll add a handful of fresh blueberries to the batter—so good! In the winter, a touch of ginger in the cream filling gives the cake a cozy vibe. The best part? You can make this cake your own, every time.

Equipment Needed

You don’t need a professional bakery setup for this Italian lemon cream cake—just a few reliable kitchen tools.

9-inch (23cm) round cake pan (springform works best for easy removal)
Electric mixer (stand or hand-held; a whisk and elbow grease work too, but it’s a workout!)
Mixing bowls (at least two: one for dry, one for wet ingredients)
Fine grater or microplane (for zesting lemons—trust me, it makes a difference)
Measuring cups and spoons (accuracy matters for cakes!)
Rubber spatula (for folding batter and scraping bowls)
Offset spatula or butter knife (for spreading cream filling smoothly)
Cooling rack (helps keep the bottom from getting soggy)
Parchment paper (optional, for lining the pan)

If you don’t have a springform pan, a regular cake pan works—just line it well and let the cake cool fully before removing. I’ve used both, and honestly, the springform makes it less stressful. My hand mixer has survived years of baking (as long as you keep the beaters clean and dry!). For the zest, a microplane is worth every penny, but a box grater’s fine in a pinch. If you’re on a budget, you can find sturdy cake pans and spatulas at most big box stores, and they’ll last you ages.

Preparation Method

Preheat your oven: Set to 350°F (175°C). Grease a 9-inch (23cm) round cake pan with butter or nonstick spray and line the bottom with parchment paper. This helps the cake release easily.
Mix dry ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
Combine wet ingredients: In another bowl, beat 1 cup (200g) sugar and 3 eggs for about 2 minutes until pale and fluffy. Add 1/2 cup (120ml) melted butter, 1/2 cup (120ml) milk, 2 tbsp lemon zest, 1/4 cup (60ml) lemon juice, and 1 tsp vanilla extract. Mix until smooth.
Blend batter: Gradually add the dry ingredients to the wet mixture. Mix gently until just combined—don’t overmix or the cake will be dense. The batter should look thick but pourable and smell lemony.
Bake: Pour batter into your prepared pan. Smooth the top with a spatula. Bake for 28-32 minutes, or until a toothpick comes out clean from the center. The top should be lightly golden and springy to touch.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a rack. Cool completely (about 45 minutes)—warm cake will melt the cream filling!
Prepare lemon cream filling: In a chilled bowl, whip 1 cup (240ml) heavy cream until soft peaks form (about 2-3 minutes). Add 1 cup (225g) mascarpone, 1/2 cup (120ml) lemon curd, 1/2 cup (60g) powdered sugar, and 1 tsp lemon zest. Beat until smooth and fluffy, about 1 minute more. Taste and adjust lemon to preference.
Slice cake: Once cooled, slice the cake horizontally using a serrated knife or cake leveler. Go slow—if it cracks, you can patch it with filling.
Fill and layer: Spread half the lemon cream filling evenly over the bottom layer. Place the top layer over the filling and press gently.
Finish and chill: Spread the remaining lemon cream on top. Chill in the fridge for at least 45 minutes to set the filling (overnight is even better for flavor).
Decorate: Dust generously with powdered sugar just before serving. Add thin lemon slices, zest curls, and fresh mint if you like.

Prep Tips: If your cake sticks, run a knife around the edge before releasing. For extra lemon flavor, brush layers with a bit of lemon syrup before filling. If your cream filling is runny, chill it for 15 minutes—it’ll firm up. If the cake crumbles a bit, don’t worry: the cream covers up imperfections!

Personal note: Sometimes I add a layer of lemon curd between the cake and cream for a burst of tang. If you’re baking with kids, let them handle the powdered sugar—it’s messy, but fun!

Cooking Tips & Techniques

Even after making dozens of Italian lemon cream cakes, I still learn something new each time. Here’s what really makes a difference (and what I wish I’d known earlier):

Use room temperature eggs and dairy: Cold ingredients can make the batter seize up and the cake won’t be as fluffy.
Zest before juicing: It’s way easier to zest lemons whole, trust me. I’ve tried it the other way and it’s just awkward.
Don’t overmix: Stop mixing as soon as the flour disappears—overworking the batter makes the cake tough.
Whip cream in a cold bowl: If your kitchen’s warm, pop the bowl and beaters in the freezer for 5 minutes before whipping.
Slice cake with a serrated knife: Gentle sawing motions keep layers neat. I’ve rushed it before and ended up with cake confetti!
Chill before serving: The cream needs time to set, and the flavors meld overnight. If you can wait, it’s worth it.
Powdered sugar right before serving: If you dust too early, it’ll melt into the cream. Wait until guests arrive for that pretty finish.

Common mistakes: If the cake sinks, it’s probably underbaked. If the cream filling is grainy, the mascarpone was too cold. If it’s too tart, just add a touch more powdered sugar. Multitasking tip: While the cake bakes, whip up the cream filling and prep decorations. The key is to keep things moving, but don’t rush the cooling and chilling steps—patience pays off.

My personal lesson: The first time I made this, I tried to frost a warm cake—total disaster! Now I always set a timer and let everything cool properly. Consistency is all about timing and gentle handling. You’ve got this!

Variations & Adaptations

This Italian lemon cream cake is like a blank canvas—you can switch it up for any dietary need or flavor craving.

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. The cake will be slightly more tender but still delicious.
Dairy-Free: Use plant-based butter and almond or oat milk in the cake. For the cream filling, try coconut whipped cream and dairy-free cream cheese. The lemon flavor shines through!
Berries: Add fresh blueberries or raspberries to the batter for a burst of color and flavor. I’ve even made it with a layer of strawberry compote—so refreshing in summer.
Almond Twist: Replace half the flour with almond flour and add a splash of almond extract to the cake batter. It’s extra fragrant and nutty.
Herbal Vibes: Fold a few finely chopped basil leaves into the cream filling for a grown-up twist (sounds weird, but it’s amazing!).
Cooking Methods: You can bake this as cupcakes (reduce baking time to 18-20 minutes) or in a loaf pan for easy slicing.

If you need nut-free, skip any almond flour or extract. For egg-free, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)—the texture will be a bit different but still tasty. My personal favorite? Adding a layer of lemon curd between cake and cream for extra tang and moisture. Don’t be afraid to make this cake your own!

Serving & Storage Suggestions

Let’s be real—the best way to serve Italian lemon cream cake is chilled, with a fresh dusting of powdered sugar. I love adding thin lemon slices and a few mint leaves on top for a pop of color and flavor.

Serve: Slice with a sharp knife for clean layers. Enjoy cold or at cool room temperature; the cream filling is best when set.
Pairings: Pairs beautifully with herbal tea, sparkling lemonade, or a light prosecco. For brunch, it’s great alongside fresh berries or fruit salad.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better as they meld!
Freezer: You can freeze the cake (without powdered sugar) for up to 2 months. Thaw overnight in the fridge, then dust before serving.
Reheating: Honestly, this cake isn’t meant to be reheated—the cream filling will melt. But you can bring it to room temperature for a softer texture.

The cake layers hold up well, so you can make it a day ahead for parties or busy mornings. I find the lemon flavor deepens overnight, which makes it even more irresistible. If you’re serving a crowd, decorate just before serving for the prettiest presentation.

Nutritional Information & Benefits

Estimated per slice (1/10 of cake):

Calories: 320
Protein: 5g
Fat: 15g
Carbs: 40g
Sugar: 26g

Lemons are packed with vitamin C, which supports immunity and brings a fresh, natural flavor. Mascarpone and cream add calcium and healthy fats (okay, this isn’t a diet cake, but it’s real food!). You can make it gluten-free with the right flour, and a dairy-free version is easy, too. Be aware: eggs, dairy, and wheat are present, so check for allergies. From a wellness perspective, I love that this cake uses real citrus and skips artificial flavorings—sometimes, a homemade treat is just good for the soul.

Conclusion

If you’re searching for a dessert that feels like a celebration, this Italian lemon cream cake is it. The fresh lemon flavor, creamy filling, and soft crumb come together for a cake that’s as beautiful as it is delicious. I love this recipe because it’s easy to make, fun to customize, and always a hit—whether for birthdays, special occasions, or just a weekend treat.

Don’t be afraid to experiment with flavors and toppings to make it your own. Every time I bake this cake, I’m reminded why it’s my go-to for celebrations. So, give it a try, share your results in the comments, and let me know how you adapted it! Here’s to many slices of sunshine—happy baking!

Go on, make this cake, snap a photo, and tag me—let’s spread some lemon love!

FAQs about Italian Lemon Cream Cake

Can I make Italian lemon cream cake ahead of time?

Yes, you can! The cake actually tastes better after it’s chilled overnight. Just add the powdered sugar right before serving for the prettiest look.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor. Bottled works in a pinch, but you’ll miss some of that bright citrus taste.

What can I substitute for mascarpone cheese?

Cream cheese is a good swap for mascarpone. It’s a bit tangier, but still makes a rich, smooth filling.

How do I keep the cake from getting soggy?

Let the cake cool completely before adding the cream filling. Chilling helps set the layers and keeps everything firm.

Can I make this cake gluten-free or dairy-free?

Absolutely! Use a gluten-free flour blend and swap dairy for plant-based alternatives. The cake will be slightly different, but still delicious.

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