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
Scale
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
