If you’ve never experienced the sheer joy of biting into an Italian Lemon Cream Cake, you’re truly in for a treat. Imagine delicate white cake infused with vibrant lemon zest and juice, layered with billowy clouds of lemony cream and a luscious sweep of lemon curd, all finished with a buttery graham cracker sprinkle and a snowfall of powdered sugar. Each forkful is sunshine on a plate, striking the perfect balance between sweet, tart, and creamy. Whether you’re brightening up a weekday or impressing your friends at brunch, this cake delivers memorable flavor and pure, citrusy happiness.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this Italian Lemon Cream Cake so irresistible? The answer is in its simple, carefully chosen ingredients. Each one plays a role in layering fresh flavor, dreamy texture, or beautiful balance. The magic truly happens when these elements come together, so let’s get familiar with what you’ll need (and why!).
- White cake mix: The base for a light, fluffy crumb that lets the lemon flavor shine through.
- Buttermilk: Adds subtle tang and extra tenderness for a moist cake you’ll remember.
- Vegetable oil: Keeps the cake incredibly soft and tender, even after chilling.
- Large eggs: Provide essential structure, richness, and a golden color to each layer.
- Lemon zest: Packs an aromatic punch, infusing the cake with bright, citrusy intensity.
- Lemon juice: Delivers pure lemon flavor that’s wonderfully tart and fresh.
- Cream cheese (softened): Brings tangy richness to the luscious cream filling.
- Powdered sugar: Sweetens the filling while helping it maintain a velvety smooth texture.
- Vanilla extract: Rounds out the flavors and adds an irresistibly cozy note.
- Heavy whipping cream: Whipped to pillowy peaks for lightness in the creamy filling.
- Granulated sugar: Stabilizes and sweetens the whipped cream.
- Lemon curd: Intensifies the lemony core of the cake; use store-bought or homemade for the best flavor.
- Crushed graham crackers: Sprinkle on top for a surprise crunch and toasty contrast.
- Powdered sugar for dusting: The classic, snowy finish that makes this cake look as pretty as it tastes.
How to Make Italian Lemon Cream Cake
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). This ensures even baking from the very start. Next, generously grease and flour two 9-inch round cake pans. This extra step helps your cakes come out effortlessly, preserving their tender crumb and beautiful shape.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, fragrant lemon zest, and tangy lemon juice. Beat everything together for about 2 minutes on medium speed, until the batter is creamy-smooth and beautifully blended. You’ll notice the scent of fresh lemon filling your kitchen already!
Step 3: Bake the Cakes
Divide your zesty batter evenly between the two prepared pans. Gently smooth the tops with a spatula if needed. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes—this helps them firm up a bit—then turn the cakes out onto wire racks to cool completely.
Step 4: Prepare the Cream Filling
While the cakes cool, make your dreamy lemon cream. In one bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and satiny. In another bowl, whip the heavy cream with granulated sugar until you see stiff peaks. Fold the whipped cream gently into the cream cheese mixture, creating the ultimate cloud-like filling for your Italian Lemon Cream Cake.
Step 5: Assemble the Cake
Once your cake layers are thoroughly cooled (they must be cool to avoid melting the filling), you’re ready to build. Place the first cake layer on your serving plate. Spread a generous layer of lemon curd over the top, letting those bold flavors soak in. Next, slather on half of the lemon cream. Top with the second cake layer, then finish with the remaining cream. Now sprinkle with crushed graham crackers and a dusting of powdered sugar for that signature look.
Step 6: Chill and Serve
Pop your finished cake in the fridge for at least an hour before serving. This step is essential: it sets the cream, unifies the flavors, and makes for gorgeous, clean slices. When you’re ready, slice and enjoy!
How to Serve Italian Lemon Cream Cake
Garnishes
The classic finish for Italian Lemon Cream Cake is a light snowfall of powdered sugar and a scattering of golden graham cracker crumbs for playful crunch. If you want to get fancy, add a twist of lemon zest, a few fresh berries, or thin lemon slices for a pop of color. Edible flowers or sprigs of mint can also elevate its look for special occasions.
Side Dishes
This cake shines all on its own, but pairing it with the right side dish can turn dessert into a full celebration. Try offering fresh berries—strawberries, raspberries, and blueberries all work beautifully. If you’re going for an extra-refreshing finale, a scoop of lemon sorbet or a tart Italian gelato alongside is pure heaven.
Creative Ways to Present
Let your imagination run wild when serving Italian Lemon Cream Cake. Individual mini cakes made with cookie cutters are perfect for elegant parties. Layer cubes of the cake, cream, and lemon curd in glass jars for a stunning trifle effect. Or, slice thick wedges and serve them on vintage plates with floral napkins for sweet, old-school charm.
Make Ahead and Storage
Storing Leftovers
Keep your Italian Lemon Cream Cake covered in the refrigerator—it stays fresh and delicious for up to three days. Store slices on a plate with plastic wrap or in an airtight container to keep the cream filling from absorbing other fridge odors.
Freezing
Yes, you can freeze Italian Lemon Cream Cake! For best texture, freeze individual slices wrapped tightly in plastic and then in foil. Store in a freezer-safe container for up to one month. Thaw in the refrigerator overnight before serving so the cream remains velvety.
Reheating
This cake is best enjoyed chilled or at cool room temperature, so reheating isn’t recommended. However, if it’s been frozen, a gentle overnight thaw in the fridge ensures the lemon cream goes back to perfect pillowy softness.
FAQs
Can I use homemade lemon curd instead of store-bought?
Absolutely! Homemade lemon curd adds even more vibrant, fresh lemon flavor and you can customize the sweetness or tartness to your taste. If you have the time, it’s a wonderful way to make your Italian Lemon Cream Cake truly special.
Can I make this cake gluten-free?
Yes, feel free to use your favorite gluten-free white cake mix in place of regular. Just be sure to check that all other ingredients, including the lemon curd and graham crackers, are gluten-free as well.
What if I don’t have buttermilk?
No buttermilk? No problem! You can quickly make a substitute: simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for five minutes, and use as directed.
Can I use a different size cake pan?
If you only have 8-inch pans, you can use them—just keep an eye on baking time, as the cakes may be a bit taller and take a few extra minutes to bake. You can also bake in a 9×13-inch pan for a single-layer approach if you prefer.
Does Italian Lemon Cream Cake need to be refrigerated?
Yes, due to the creamy filling, this cake should always be stored in the refrigerator when not being served. This keeps it safe, fresh, and maintains its dreamy texture.
Final Thoughts
Bright, creamy, and beyond delightful, Italian Lemon Cream Cake is the ultimate dessert pick-me-up that’s sure to win over any crowd. Whether it’s your next celebration or a simple weekend treat, give this recipe a try and get ready to fall in love with each tangy, tender slice!
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of this Italian Lemon Cream Cake that features a luscious cream cheese and whipped cream filling, topped with lemon curd and graham cracker crumbs.
Ingredients
Cake:
- 1 box white cake mix
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 4 large eggs
- zest of 1 lemon
- juice of 1 lemon
Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
Additional:
- 1/2 cup lemon curd
- 1/2 cup crushed graham crackers
- powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Mix Cake: In a large bowl, combine cake mix, buttermilk, oil, eggs, lemon zest, and juice. Beat until smooth.
- Bake: Divide batter between pans and bake for 25-30 minutes. Cool cakes on wire racks.
- Make Filling: Beat cream cheese, powdered sugar, and vanilla. Whip cream with sugar, fold into cream cheese mixture.
- Assemble: Spread lemon curd and cream on cake layers. Stack and top with remaining cream. Sprinkle with graham crackers and sugar.
- Chill and Serve: Chill for at least 1 hour before serving.
Notes
- You can use homemade lemon curd if desired.
- Toast graham cracker crumbs for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
