Italian Lemon Cream Cake Recipe – Easy Homemade Dessert for Spring

The first time I baked this Italian Lemon Cream Cake, the whole house filled with the kind of sunshine you can smell. There’s just something about the scent of fresh lemon zest and sweet vanilla wafting from the oven—suddenly, even a chilly spring afternoon feels like you’re on a Tuscan patio. Honestly, this cake is my secret weapon for impressing guests or just making myself smile on a random Tuesday. It’s got layers so soft they almost melt, a luscious lemon cream filling that’s tangy and dreamy, and a dusting of powdered sugar that’s like edible snow.

I stumbled onto this recipe while hunting for a dessert that wasn’t too heavy, but still felt indulgent. Italian Lemon Cream Cake just ticked every box. It’s inspired by the classic cakes from Italian bakeries, but I’ve tweaked it over the years to be super simple and reliably delicious—even if you’re short on time or baking confidence. If you love desserts that walk the line between tart and sweet, you’ll get addicted to this. And if you’ve got a crowd to feed, trust me, it vanishes fast. I’ve made this for birthday parties, baby showers, and even as a “just-because” treat for my lemon-loving kids (they’re obsessed with the creamy filling!).

Plus, let’s face it, we all need a dessert that looks gorgeous without requiring a pastry chef’s skills. This cake is pretty enough for Pinterest and easy enough for a weeknight. Whether you’re an experienced baker or just dipping your toes into homemade sweets, this Italian Lemon Cream Cake will win you over. It’s become a staple in my kitchen—one I’ve tested, tweaked, and absolutely adore. Ready to fall in love with lemon?

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 1 hour—no fancy techniques required. Perfect for spontaneous spring desserts or when you need something beautiful with minimal fuss.
• Simple Ingredients: Most of the magic happens with pantry staples and a couple of fresh lemons. No need to hunt down hard-to-find items.
• Perfect for All Occasions: This cake shines at brunch, Easter dinners, Mother’s Day, and casual get-togethers. It’s light enough for warm weather and comforting enough for cozy gatherings.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone raves about the soft layers and creamy lemon filling. It’s a dessert that never disappoints.
• Unbelievably Delicious: The texture is pillow-soft, the filling is tangy-sweet, and the flavor combo is pure comfort with a zesty twist.

This Italian Lemon Cream Cake stands out because of its irresistible filling. Instead of just slapping on frosting, I blend mascarpone and whipped cream with fresh lemon juice and zest for a filling that’s creamy but never too heavy. The cake itself is moist, thanks to a touch of oil and buttermilk, so each bite feels like a celebration of spring.

What really makes this recipe different is the way the layers come together. I don’t just stack cake and filling; I make sure each layer gets brushed with a little lemon syrup. It’s a trick I picked up after one too many dry cakes, and it makes all the difference. The result? A cake that’s bursting with lemon flavor and stays soft for days.

If you’re after a dessert that feels special but doesn’t require perfection, this is it. There’s room for little mistakes (my layers have been lopsided and the cake still got devoured). The filling is forgiving, the cake is sturdy, and the flavor is absolutely crave-worthy. Trust me, after your first slice, you’ll want to make it again and again.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and if you’ve got a couple fresh lemons, you’re already halfway there!

• For the Cake:
  • 2 cups (250g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (adds moisture and a tender crumb)
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or whole milk with 1 tsp lemon juice as a substitute)
  • Zest of 2 lemons (make sure to use unwaxed lemons for best flavor)
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp pure vanilla extract
• For the Lemon Cream Filling:
  • 1 cup (240ml) heavy whipping cream, cold
  • 8 oz (225g) mascarpone cheese, softened (can use cream cheese if needed)
  • 1/2 cup (60g) powdered sugar (plus more for dusting)
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
• For the Lemon Syrup:
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp water
• Optional Topping:
  • Powdered sugar, for dusting
  • Lemon slices or zest curls, for decoration
  • Fresh berries (raspberries or blueberries are lovely in spring)

I always reach for King Arthur flour for consistent results, and I prefer Sorrento or BelGioioso mascarpone for the creamiest filling. If you’re dairy-free, swap the buttermilk for almond milk with a splash of lemon, and use coconut cream in place of whipping cream. Don’t worry if you only have regular cream cheese—it works just fine, though the flavor will be slightly tangier. For gluten-free needs, use a 1:1 gluten-free baking flour; I’ve tested this with Bob’s Red Mill and it’s great.

In summer, you can swap out the lemon for lime or even orange zest for a new twist. And if you’re short on lemons, bottled lemon juice works, but fresh is always better for that vibrant flavor. The filling is pretty forgiving—if it’s a little runny, just chill it longer. The cake itself loves add-ins too; poppy seeds or a handful of blueberries are delicious!

Equipment Needed

• Two 8-inch (20cm) round cake pans (nonstick or lined with parchment for easy release)
• Mixing bowls (at least two, preferably three)
• Electric mixer or stand mixer (hand whisk will do in a pinch, but electric is quicker)
• Microplane or fine grater (for zesting lemons—seriously, get one if you love citrus)
• Measuring cups and spoons (I use both US and metric, depending on which recipe I’m following)
• Rubber spatula (for scraping down the bowl and smoothing batter)
• Wire cooling rack (helps the cake cool evenly and prevents soggy bottoms)
• Small saucepan (for lemon syrup—any basic pan works)
• Offset spatula or butter knife (for spreading filling evenly)

If you don’t have two cake pans, bake the cake in one and slice it in half horizontally when cooled. For zesting, I swear by my $10 microplane—it’s lasted years with just hand washing. My stand mixer is a splurge, but a simple hand mixer works just as well for whipping the cream. If you’re on a budget, check thrift stores for pans—a lot of my best bakeware is secondhand.

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans with parchment paper. This prevents sticking and helps with easy release.
   
   Tip: If you only have one pan, you can bake the layers one after the other.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
   
   Sensory cue: Your flour should be fluffy and well-mixed, with no lumps.
3. Combine Wet Ingredients: In another bowl, beat eggs and sugar until pale and slightly thick—about 2 minutes with an electric mixer. Add oil, buttermilk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
   
   Tip: Don’t overmix; just blend until everything’s combined.
4. Combine Wet and Dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Scrape the sides and bottom with a spatula to catch any flour pockets.
   
   Sensory cue: Batter should be smooth, pale yellow, and pourable.
5. Bake: Divide batter evenly between prepared pans. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
   
   Tip: Don’t rely just on the timer—look for light golden edges and a springy center.
6. Cool: Let cakes cool in the pan for 10 minutes, then turn onto wire racks to cool completely.
   
   Warning: Don’t fill or frost warm cakes—the filling will melt.
7. Make Lemon Syrup: While cakes cool, combine lemon juice, water, and sugar in a small saucepan. Heat gently until sugar dissolves. Let cool.
   
   Tip: Taste and adjust sugar if you prefer it less tart.
8. Prepare Lemon Cream Filling: In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fully blended and fluffy.
   
   Note: Don’t overbeat, or the cream may turn grainy.
9. Assemble: Place first cake layer on a plate. Brush generously with lemon syrup. Spread half the lemon cream filling on top. Place second cake layer over, brush with syrup, then spread remaining filling. Smooth top and sides with spatula.
   
   Warning: Fill gently to avoid tearing cake.
10. Chill and Decorate: Refrigerate assembled cake for at least 30 minutes before serving. Dust with powdered sugar and garnish with lemon slices or zest curls.
    
    Tip: Chilling helps set the filling and makes slicing easier.

If your filling seems too loose, pop it in the fridge for 10 minutes. If cakes domed in the center, trim flat with a serrated knife—no shame in a little cake surgery! The syrup is key to keeping everything moist, so don’t skip it.

Cooking Tips & Techniques

Let’s be real—baking cakes is part art, part science. I’ve had my share of sunken middles and runny fillings, but after a dozen tries, I’ve picked up some tricks that make this Italian Lemon Cream Cake a sure thing.

• Room Temperature Ingredients: Always bring eggs and dairy to room temp before mixing. Cold ingredients don’t blend as smoothly and can cause curdling.
• Zest First, Juice Second: Zest your lemons before juicing—trust me, it’s way easier and you’ll get every bit of that fragrant oil.
• Don’t Overmix: When combining wet and dry, mix just until you see no flour. Overmixing leads to tough cake (been there, done that).
• Test for Doneness: Every oven is different! I usually check at 25 minutes, and if the cake springs back and a toothpick comes out clean, it’s done. If not, give it another 3-5 minutes.
• Chill the Filling: If your lemon cream looks too soft, chill it before assembly. Whipped cream can melt quickly if your kitchen is warm.
• Brush That Syrup: Don’t be shy with the syrup—it keeps everything moist and adds a burst of lemon flavor. I missed this step once, and the cake was fine but not wow.
• Slice with a Hot Knife: For picture-perfect slices, run your knife under hot water and wipe dry before cutting.

One time, I rushed and filled the cake before it cooled—hello, sliding layers! Now I always wait. And if your cake cracks a little, just cover it with extra cream and decorations. No one will know, and it’ll taste amazing.

Variations & Adaptations

Every good recipe deserves a little customization. Here are some ways you can adapt this Italian Lemon Cream Cake to fit your needs—whether you’re baking for allergies, preferences, or just want to mix things up.

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. I use Bob’s Red Mill and get great results.
• Dairy-Free: Use coconut cream instead of heavy cream and dairy-free cream cheese in place of mascarpone. Almond milk with lemon juice works for the cake batter.
• Berry Lemon Cream Cake: Fold 1 cup (150g) of fresh raspberries or blueberries into the cake batter, or layer sliced strawberries between the cake and filling.
• Lime or Orange Twist: Substitute lime or orange zest/juice for lemon for a new flavor profile. Great for summer parties!
• Poppy Seed Lemon Cake: Add 2 tbsp of poppy seeds to the dry ingredients for extra crunch and visual appeal.

If you have nut allergies, double-check your mascarpone brand—it should be nut-free, but always read the label. I’ve made a version with almond flour for a lower-carb option (just use 2 cups almond flour and skip the baking powder—add 1/2 tsp baking soda instead). My personal favorite twist? Adding a splash of limoncello to the lemon syrup for an adult-only treat. It’s a little decadent, but wow, does it bring out the lemon!

Serving & Storage Suggestions

This Italian Lemon Cream Cake is best served slightly chilled. I love to present it on a cake stand dusted with powdered sugar, topped with curls of lemon zest and a few fresh berries for that Pinterest-perfect look. It pairs beautifully with a cup of Earl Grey tea or a glass of Prosecco if you’re feeling festive.

• Serving Temperature: Serve chilled or at cool room temperature for the best texture.
• Presentation: Use a fine mesh sieve to dust powdered sugar just before serving. Garnish with lemon slices, zest, or edible flowers for spring flair.
• Storage: Store covered in the refrigerator for up to 4 days. The cake stays moist thanks to the syrup and creamy filling.
• Freezing: You can freeze individual slices (wrap tightly in plastic and foil) for up to 2 months. Thaw in the fridge overnight.
• Reheating: Not recommended for this cake, since the filling is best cold. If needed, let slices sit at room temp for 15 minutes before serving.

Honestly, the flavor deepens after a day in the fridge—the lemon gets more pronounced, and the texture settles into pure comfort. If you want to prep ahead, bake the cake layers a day before and assemble the morning of your event.

Nutritional Information & Benefits

For a generous slice (about 1/10th of the cake), here’s an approximate breakdown:

• Calories: 340
• Protein: 6g
• Fat: 16g
• Carbohydrates: 42g
• Sugar: 29g

Lemons are loaded with vitamin C and antioxidants, which support immunity and add a fresh boost to this dessert. The mascarpone provides a little calcium and protein, while the cake itself is lighter than traditional butter cakes thanks to oil and buttermilk.

This recipe is nut-free (as long as you check your ingredient labels), and can be easily made gluten-free or dairy-free. The natural lemon flavor means you don’t need artificial extracts, and you can control the sugar content by adjusting in the filling or syrup. I love that it feels indulgent but isn’t too heavy—a perfect treat for springtime wellness.

Conclusion

If you’re looking for a dessert that’s bursting with flavor, easy to make, and guaranteed to impress, this Italian Lemon Cream Cake is it. The soft layers, luscious filling, and zesty syrup combine for a treat that’s both refreshing and comforting. Whether you stick to the recipe or tweak it for your own spin, you’ll end up with something memorable.

I honestly look forward to making this every spring—it’s my little ritual for welcoming warmer days. There’s nothing like sharing a slice with family or sneaking a piece with afternoon coffee. Give it a go, and don’t be afraid to make it your own!

Drop a comment below if you try this Italian Lemon Cream Cake, or share your favorite variation—I love seeing how everyone puts their own twist on it. If you’re on Pinterest, save this recipe for later and share your photos! Happy baking, and here’s to sweet, sunny days ahead!

FAQs

What’s the best way to zest lemons for this cake?

Use a microplane or fine grater and only zest the yellow part—avoid the bitter white pith. Zest before juicing for easiest handling.

Can I make this cake ahead of time?

Yes! You can bake the cake layers up to 2 days in advance, wrap tightly, and assemble the day you want to serve. The flavors actually get better after chilling overnight.

Is this Italian Lemon Cream Cake suitable for gluten-free diets?

Absolutely! Substitute a 1:1 gluten-free baking flour for the all-purpose flour. I’ve tested it myself and it turns out great.

Can I freeze leftover slices?

Yes—wrap each slice in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.

What can I use instead of mascarpone cheese?

Cream cheese is a good substitute, though the flavor will be a bit tangier. For dairy-free needs, use a plant-based cream cheese and coconut cream.

Italian Lemon Cream Cake

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• Author: Jessica Davis
• Total Time: 1 hour
• Yield: 10 servings 1x

Print Recipe

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Description

This Italian Lemon Cream Cake features soft, moist layers, a tangy mascarpone-lemon cream filling, and a bright lemon syrup for extra flavor. It’s an easy, crowd-pleasing dessert perfect for spring gatherings or any time you crave something light and indulgent.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs, room temperature
• 1/2 cup buttermilk (or whole milk with 1 tsp lemon juice)
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 cup heavy whipping cream, cold
• 8 oz mascarpone cheese, softened (or cream cheese)
• 1/2 cup powdered sugar (plus more for dusting)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup fresh lemon juice (for syrup)
• 1/4 cup granulated sugar (for syrup)
• 2 tbsp water (for syrup)
• Powdered sugar, for dusting (optional)
• Lemon slices or zest curls, for decoration (optional)
• Fresh berries, for garnish (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat eggs and sugar until pale and slightly thick, about 2 minutes. Add oil, buttermilk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
4. Gradually add dry ingredients to wet, mixing on low speed until just combined. Scrape the sides and bottom with a spatula.
5. Divide batter evenly between prepared pans. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in the pan for 10 minutes, then turn onto wire racks to cool completely.
7. While cakes cool, make lemon syrup: combine lemon juice, water, and sugar in a small saucepan. Heat gently until sugar dissolves. Let cool.
8. Prepare lemon cream filling: In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fully blended and fluffy.
9. Place first cake layer on a plate. Brush generously with lemon syrup. Spread half the lemon cream filling on top. Place second cake layer over, brush with syrup, then spread remaining filling. Smooth top and sides with spatula.
10. Refrigerate assembled cake for at least 30 minutes before serving. Dust with powdered sugar and garnish with lemon slices or zest curls.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and plant-based cream cheese. Chill the cake before slicing for best results. The lemon syrup keeps the cake moist and flavorful. Add berries or poppy seeds for variation. Cake layers can be baked ahead and assembled the day of serving.

• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (1/10th of cake)
• Calories: 340
• Sugar: 29
• Sodium: 220
• Fat: 16
• Saturated Fat: 8
• Carbohydrates: 42
• Fiber: 1
• Protein: 6

Keywords: lemon cake, Italian dessert, spring cake, mascarpone filling, easy cake recipe, lemon cream, homemade cake, party dessert, brunch cake, Easter dessert