If you’re searching for a show-stopping dessert that’s as bright and uplifting as a sun-drenched afternoon in Italy, look no further than this Italian Lemon Cream Cake. Imagine two fluffy layers of white cake, generously filled and frosted with a cloud-like lemon cream, then finished with a sprinkle of delicate vanilla wafer crumbs and a hint of lemon zest. This cake is the perfect balance of tangy citrus and sweet creaminess, making it an irresistible treat for any occasion—from birthdays to brunches, or simply to satisfy a craving for something a little extra special.
Ingredients You’ll Need
One of the best things about this Italian Lemon Cream Cake is how it transforms simple, pantry-friendly ingredients into something truly extraordinary. Each element plays a crucial role in creating the cake’s signature light texture, zesty flavor, and creamy richness.
- White cake mix: The foundation for our airy, tender cake layers—using a boxed mix saves time without sacrificing flavor.
- Egg whites, water, and oil: These are typically required for the cake mix and help keep the cake soft and moist.
- Cream cheese (softened): Adds a luscious tang and creamy body to the lemon filling.
- Powdered sugar: Sweetens the cream filling without leaving any graininess.
- Vanilla extract: Enhances the overall flavor and adds warmth to the cream.
- Lemon zest: Packs a fragrant punch of citrus that brightens the cake and filling.
- Lemon juice: Provides that unmistakable, mouthwatering tartness.
- Heavy whipping cream: Whipped to airy perfection, it makes the filling light and dreamy.
- Crushed vanilla wafer cookies or cake crumbs: Adds a delicate crunch and beautiful finish to the cake.
- Extra lemon zest (optional): For an extra pop of color and flavor on top.
How to Make Italian Lemon Cream Cake
Step 1: Prepare and Bake the Cake Layers
Start by following the instructions on your white cake mix box, using egg whites, water, and oil as directed. Divide the batter evenly between two 8- or 9-inch round cake pans. Bake until the layers are golden and spring back lightly when touched, then cool them completely on a wire rack. This ensures your Italian Lemon Cream Cake has a soft, bakery-style crumb that’s ready to soak up all that luscious lemon cream.
Step 2: Make the Lemon Cream Filling
While the cakes are cooling, beat together the softened cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until everything is smooth and velvety. In a separate bowl, whip the heavy cream until stiff peaks form—this is the secret to that fluffy, cloud-like texture. Gently fold the whipped cream into the cream cheese mixture until it’s completely blended and light as air.
Step 3: Assemble the Cake
Once your cake layers are completely cool, place one on your serving plate and spread a thick, even layer of the lemon cream over the top. Carefully add the second cake layer and generously frost the top and sides with the remaining lemon cream. The cake should look soft and billowy, almost like it’s wearing a blanket of lemony clouds.
Step 4: Add the Finishing Touches
Sprinkle the crushed vanilla wafers or cake crumbs over the top and around the edges for a beautiful, bakery-style finish. If you’d like, scatter a bit of extra lemon zest on top to add a pop of color and an extra hint of citrus. Chill the cake for at least 2 hours before serving so the flavors can meld and the cream filling sets just right.
How to Serve Italian Lemon Cream Cake
Garnishes
A simple dusting of extra lemon zest or a few thin lemon slices transforms your Italian Lemon Cream Cake into a true centerpiece. For added elegance, try a sprinkle of powdered sugar or a delicate twist of candied lemon peel. Fresh edible flowers, like violets or pansies, can also add a beautiful, seasonal touch.
Side Dishes
The light, citrusy flavor of this cake pairs perfectly with a fresh fruit salad—think ripe berries, kiwi, or melon. For a touch of indulgence, serve with a scoop of lemon or vanilla gelato. If you’re hosting a brunch, a hot cup of espresso or a glass of sparkling Prosecco makes this dessert feel extra celebratory.
Creative Ways to Present
For a twist, try baking the cake in a rectangular pan and cutting it into petite squares for a lovely finger-food dessert bar. You can also layer the components in a trifle dish for a fun, deconstructed take on the classic Italian Lemon Cream Cake. Individual mini cakes, assembled in ramekins, are perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Italian Lemon Cream Cake tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator, where it will stay fresh and moist for up to three days. The cream filling holds up beautifully and keeps the cake layers from drying out.
Freezing
If you want to make the cake ahead of time, you can freeze the unfrosted cake layers for up to a month. Wrap them well in plastic and foil, then thaw overnight in the fridge before assembling. While the lemon cream filling is best made fresh, you can freeze fully assembled slices—just know the texture may be a bit softer after thawing.
Reheating
This cake is best enjoyed chilled, straight from the fridge, so there’s no need to reheat. If you prefer a slightly softer texture, let a slice sit at room temperature for about 10 minutes before serving.
FAQs
Can I make Italian Lemon Cream Cake in advance?
Absolutely! In fact, the cake tastes even better when made a day ahead, as the flavors have more time to meld. Simply keep it chilled until you’re ready to serve.
What can I use instead of vanilla wafer cookies for the topping?
If you don’t have vanilla wafers, cake crumbs from trimming your cake layers, graham cracker crumbs, or even shortbread cookie crumbs all make delicious alternatives for a crunchy, pretty topping.
Can I use homemade cake instead of a mix?
Yes, you can substitute your favorite homemade white cake recipe for the boxed mix. Just make sure to bake the batter in two round pans and cool the layers completely before assembling your Italian Lemon Cream Cake.
Is there a way to make this cake gluten-free?
Simply swap in a gluten-free white cake mix and use gluten-free cookies or cake crumbs for the topping. All the other ingredients in the Italian Lemon Cream Cake are naturally gluten-free.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice and zest give the brightest, most authentic flavor, but in a pinch, bottled juice will work. Just be sure to use real lemon juice, not lemon extract or concentrate, for the best taste.
Final Thoughts
This Italian Lemon Cream Cake is the kind of dessert that brings pure joy to the table—sunny, creamy, and full of zesty brightness. If you’ve never tried making it at home, I promise it’s easier than it looks, and the reward is well worth the effort. So gather your ingredients, invite a friend or two, and treat yourselves to a slice of this irresistible cake!
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Italian Lemon Cream Cake is a delightful, bakery-style dessert featuring layers of moist white cake filled and frosted with a luscious lemon cream made from cream cheese and whipped heavy cream. Enhanced with fresh lemon zest and topped with crunchy vanilla wafer crumbs, this cake offers a perfect balance of tangy citrus and creamy sweetness, ideal for special occasions or a refreshing treat.
Ingredients
For the Cake
- 1 box white cake mix (plus ingredients listed on box—typically egg whites, water, and oil)
For the Lemon Cream Filling and Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups heavy whipping cream
For Topping and Garnish
- 1/2 cup crushed vanilla wafer cookies or cake crumbs
- Extra lemon zest for garnish (optional)
Instructions
- Prepare the Cake: Preheat your oven and prepare two 8-inch or 9-inch round cake pans according to the white cake mix box instructions. Mix the cake batter as directed on the package, then divide it evenly between the pans. Bake as directed, usually about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before assembling.
- Make the Lemon Cream Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy. This will form the flavorful base of the filling and frosting.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, which will help lighten and aerate the filling for a fluffy texture.
- Combine the Cream and Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture being careful to maintain the airy quality. The result should be a light, fluffy lemon cream perfect for frosting the cake.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of lemon cream over the top. Carefully add the second cake layer and use the remaining lemon cream to frost the top and sides of the cake.
- Add the Topping and Garnish: Sprinkle the crushed vanilla wafers or cake crumbs evenly over the top and around the edges of the cake. Add extra lemon zest on top if desired for additional color and citrus aroma.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours before serving to ensure the flavors meld and the frosting firms up, providing the best texture and taste.
Notes
- For an enhanced lemon flavor, brush each cake layer with lemon syrup made from equal parts lemon juice and sugar warmed until the sugar dissolves before assembling.
- This cake is best served chilled and can be made a day in advance to save time and improve flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
