Italian Lemon Cream Cake Recipe – Easy Homemade Dessert with Creamy Filling

Name: Italian Lemon Cream Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 1 1/2 cups (180g) all-purpose flour, sifted; 1 cup (200g) granulated sugar; 1/2 cup (120ml) whole milk, room temperature; 1/2 cup (113g) unsalted butter, softened; 3 large eggs, room temperature; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1 tablespoon fresh lemon zest (from 1-2 lemons); 1 teaspoon vanilla extract; 8 ounces (225g) mascarpone cheese, room temperature; 1 cup (240ml) heavy whipping cream, cold; 1/2 cup (60g) powdered sugar, plus more for dusting; 2 tablespoons fresh lemon juice, strained; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1/4 cup (30g) sliced almonds, toasted; 2-3 tablespoons powdered sugar, for dusting

By:

Mala

September 6, 2025

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The moment you cut into a slice of Italian lemon cream cake, it’s like sunshine on a plate—the soft vanilla cake, the dreamy lemon cream filling, and that sweet, powdery finish. Honestly, every time I bake this Italian lemon cream cake, I’m taken back to my grandma’s kitchen, where she’d let me lick the spatula (lemon zest and all). There’s something about the bright citrus aroma and pillowy texture that just screams comfort and celebration at the same time.

My journey with this recipe started after a trip to a little trattoria in Florence, where I had a slice of the fluffiest, most decadent lemon cream cake. I came home determined to recreate that magic. After a lot of trial and error (and a few too many lemony messes), I finally nailed down what I think is the best version for home bakers. This Italian lemon cream cake is now my signature dessert for birthdays, Easter brunch, or just when I need a little pick-me-up.

Whether you’re an old hand at baking or just getting your feet wet, this recipe is a joy to make. The ingredients are simple, but the end result tastes like something straight out of an Italian bakery. Plus, who doesn’t love a dessert that’s both light and luxurious? It’s perfect for impressing dinner guests, spoiling your family, or treating yourself on a quiet afternoon. If you’ve never tried Italian lemon cream cake, trust me—now’s your moment.

Why You’ll Love This Italian Lemon Cream Cake Recipe

Quick & Easy: You can whip up this Italian lemon cream cake in about an hour (plus chilling), making it totally doable for busy schedules or spontaneous dessert cravings.
Simple Ingredients: No need to hunt down fancy stuff. Everything you need is likely already in your pantry—or just a quick grocery run away.
Perfect for Any Occasion: This cake shines on a brunch table, at birthdays, Mother’s Day, or as a sweet finish to your Sunday dinner.
Family Favorite: Kids love its sweet-tart flavor, and adults appreciate the light, creamy filling. It’s one of those rare desserts that pleases everyone (trust me, my picky niece asks for seconds).
Unbelievably Delicious: The combination of soft sponge cake, zesty lemon, and rich cream filling is comfort food meets Italian elegance. The contrast of tangy and sweet makes each bite irresistible.

What truly sets my Italian lemon cream cake apart is the silky lemon cream layer—made by folding whipped cream into a tangy mascarpone-lemon mixture—creating a filling that’s rich but never heavy. I’ve made dozens of “lemon cake” recipes over the years, but none have this perfectly balanced, cloud-like texture.

Let’s face it, lots of cakes can be too dense or too sweet, but this one is just right. It’s forgiving for new bakers, but sophisticated enough to wow your foodie friends. Whether you’re celebrating a special moment or just want to brighten up an ordinary day, this cake brings a touch of Italian magic to your kitchen.

Every baker deserves that one recipe that’s both easy and impressive. For me, this Italian lemon cream cake is it. After years in the kitchen (and countless taste tests), I can honestly say this one’s a keeper.

Ingredients Needed for Italian Lemon Cream Cake

This Italian lemon cream cake relies on fresh, everyday ingredients to deliver big flavor and a feather-light crumb. Here’s what you’ll need for the cake, filling, and topping. I’ll share my favorite brands and a few pro tips so you can shop and bake with confidence:

For the Cake:

1 1/2 cups (180g) all-purpose flour (sifted for the lightest texture)
1 cup (200g) granulated sugar
1/2 cup (120ml) whole milk (room temperature)
1/2 cup (113g) unsalted butter (softened; I love using Kerrygold for extra richness)
3 large eggs (room temperature)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 tablespoon fresh lemon zest (from 1-2 lemons; Meyer lemons give a sweeter flavor if you have them)
1 teaspoon vanilla extract (pure, not imitation)

For the Lemon Cream Filling:

Italian lemon cream cake preparation steps

8 ounces (225g) mascarpone cheese (room temperature; BelGioioso is my go-to)
1 cup (240ml) heavy whipping cream (cold)
1/2 cup (60g) powdered sugar (plus more for dusting)
2 tablespoons fresh lemon juice (strained for smoothness)
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Topping:

1/4 cup (30g) sliced almonds (toasted, for crunch and decoration)
2-3 tablespoons powdered sugar (for dusting)

Ingredient Notes and Substitutions:

Flour: You can swap with gluten-free all-purpose flour if needed—Bob’s Red Mill 1:1 works great.
Mascarpone: If you can’t find mascarpone, full-fat cream cheese (softened) will do, but the flavor will be slightly tangier.
Lemons: Fresh is best! Bottled lemon juice just doesn’t cut it for this cake’s bright flavor.
Butter: Salted butter works in a pinch—just reduce the added salt by half.
Almonds: Leave them off for a nut-free version, or substitute with candied lemon peel for extra zing.

Everything here is easy to find, and most are pantry staples. When lemons are in season, I’ll even zest a few extras and freeze the zest for future cakes. That’s a little pro tip from my kitchen to yours.

Equipment Needed

9-inch (23cm) round cake pan (springform works best for easy removal, but a regular pan is fine with parchment paper)
Electric mixer (stand or hand-held; whipping cream by hand is a workout!)
Mixing bowls (at least two; one for batter, one for cream filling)
Microplane or fine grater (for zesting lemons—this makes all the difference in aroma and flavor)
Rubber spatula (for folding and scraping batter)
Offset spatula or butter knife (for smoothing the filling)
Wire rack (for cooling the cake evenly)
Fine mesh sieve (for dusting powdered sugar—looks so pretty!)

If you don’t have a springform pan, just line your cake pan with a parchment circle and leave some overhang for easy lifting. For the filling, I’ve used both a balloon whisk and a stand mixer—both work, but whipped cream whips up faster with chilled metal bowls. If you’re on a budget, hand whisks and regular pans will still give you a beautiful result (just a little extra elbow grease!).

Preparation Method

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment. Lightly dust the sides with flour—this helps release the cake easily.

Tip: If using a springform, lock the base tightly to avoid batter leaks.
Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat 1/2 cup (113g) softened butter and 1 cup (200g) sugar with an electric mixer on medium speed until pale and fluffy (about 2-3 minutes). The mixture should look almost like frosting—light and airy.
Add Eggs and Flavor: Beat in 3 large eggs, one at a time, scraping the bowl after each addition. Add 1 tablespoon lemon zest and 1 teaspoon vanilla extract. Mix just until combined.

Warning: Don’t overmix or the cake might get tough.
Combine Wet and Dry: Add half the dry ingredients to the butter mixture, mix gently, then pour in 1/2 cup (120ml) milk. Mix again, then fold in remaining dry ingredients just until no flour streaks remain.

The batter should be thick but spreadable—if it looks curdled, don’t worry, it’ll smooth out once baked.
Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Visual cue: The cake should be golden on top and spring back when lightly pressed.
Cool Completely: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing (about 1 hour). Warm cake will melt the filling—patience pays off here!
Prepare Lemon Cream Filling: In a chilled bowl, whip 1 cup (240ml) heavy cream to soft peaks. In another bowl, beat 8oz (225g) mascarpone with 1/2 cup (60g) powdered sugar, 2 tablespoons lemon juice, 1 tablespoon zest, and 1 teaspoon vanilla until smooth. Gently fold in whipped cream until no streaks remain.

Tip: Overbeating can make the filling grainy, so stop as soon as it’s smooth and fluffy.
Assemble: Slice the cooled cake horizontally into two even layers (a serrated knife works best). Place the bottom layer on your serving plate, spread all the lemon cream filling evenly, then gently top with the second cake layer.

If the cake domes on top, trim it flat for a neater finish.
Chill and Decorate: Refrigerate the assembled cake for at least 2 hours to set the filling. Before serving, dust with powdered sugar and sprinkle with toasted sliced almonds.

Personal tip: For extra flair, add a few thin lemon slices or edible flowers on top.

If your filling seems soft, just pop it in the fridge for 10-15 minutes—it’ll firm up nicely. And if you’re nervous about slicing the cake, chill it first for easier, cleaner cuts. I learned that one the hard way (hello, lopsided layers!).

Cooking Tips & Techniques for Perfect Italian Lemon Cream Cake

Room Temperature Ingredients: Letting your butter, eggs, and mascarpone come to room temp helps everything mix smoothly—no weird lumps or curdling!
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of light and airy. I’ve done it (more than once), and trust me, it’s a rookie mistake.
Chill the Whipping Cream: Cold cream whips up faster and holds better peaks. If your kitchen is warm, pop your mixing bowl in the fridge for a few minutes before starting.
Serrated Knife for Slicing: Use a long, sharp serrated knife to cut the cake horizontally. Go slowly and rotate the cake as you cut for even layers. If you rush, you might end up with cake “waves” (been there!).
Even Filling: Spread the lemon cream filling all the way to the edges—when you press on the top layer, it’ll smoosh out just right for that bakery-perfect look.
Keep It Chilled: Italian lemon cream cake slices best when cold. If the filling starts to soften, don’t panic—just pop the whole cake back in the fridge for 15 minutes.
Make Ahead: This cake is even better the next day, so feel free to bake and assemble a day in advance. Flavors meld, and the texture gets even more luscious.

I’ve learned the hard way that patience is a virtue with this cake. Warm cake and cold filling don’t mix well (unless you like lemon soup). If you ever get a lumpy filling, a quick whisk usually smooths things out. Always taste your lemons before zesting—a too-bitter zest can throw off the flavor.

Variations & Adaptations

Gluten-Free: Swap the all-purpose flour for your favorite gluten-free 1:1 baking blend. The cake stays just as tender—I’ve had family members ask for the gluten-free version because they can’t even tell the difference!
Berry Lemon Cream Cake: Gently fold 1 cup (150g) fresh raspberries or blueberries into the lemon cream filling, or layer sliced strawberries between the cake layers for a fresh, summery twist.
Lemon-Almond Cake: Replace 1/4 cup (30g) of the flour with fine almond flour for a nuttier, denser crumb. Top with extra toasted almonds for flavor and crunch.
Dairy-Free Option: Use coconut cream instead of heavy cream and swap mascarpone with a plant-based cream cheese. I’ve tried this for a vegan friend—just add a touch more powdered sugar for sweetness.
Mini Cakes: Bake the batter in lined muffin tins for adorable, single-serve lemon cream cakes. Just reduce the baking time to 15-18 minutes.

I love adding a handful of chopped candied ginger to the filling for a spicy kick—don’t knock it till you try it! For a citrus swap, use orange or lime zest for a different but equally refreshing cake. If nuts are an issue, just leave off the almonds and dust extra powdered sugar on top for a classic finish.

Serving & Storage Suggestions

Serving: This Italian lemon cream cake is best served chilled or at cool room temperature. For a pretty presentation, dust with extra powdered sugar right before serving and scatter a few fresh lemon zest curls or thin lemon slices on top. Pair slices with strong espresso or a glass of sparkling Moscato for a true Italian treat.

Storage: Store the assembled cake covered in the refrigerator for up to 3 days. The flavors actually mellow and improve with time. If you have leftovers (don’t count on it!), wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge—still tastes dreamy!

Reheating: No need to reheat, but if you want to serve at room temp, let slices sit out for 15 minutes. Avoid microwaving—cream fillings and heat don’t play nicely together.

I’ve found the cake gets even more moist after a night in the fridge, and the lemon flavor deepens. It’s honestly almost better on day two. If you’re hosting brunch, assemble the day before, and you’ll have one less thing to worry about!

Nutritional Information & Benefits

This Italian lemon cream cake (per slice, based on 12 servings) provides approximately:

Calories: 310
Fat: 16g
Saturated Fat: 9g
Carbohydrates: 38g
Protein: 5g
Sugar: 22g

Health Benefits: Lemons are full of vitamin C, which supports your immune system and adds a natural brightness to desserts. The mascarpone and almonds add calcium and a dose of good fats. You can easily adapt this cake to be gluten-free or nut-free for various dietary needs.

Allergens to note: contains eggs, dairy, gluten, and optional nuts. If you’re watching carbs or sugar, enjoy a smaller slice—it’s rich, so a little goes a long way. Honestly, for me, a treat like this is all about balance and enjoying real ingredients!

Conclusion

So there you have it—my Italian lemon cream cake recipe, perfect for anyone craving a taste of Italy at home. It’s bright, creamy, and always a crowd-pleaser. Whether you’re baking for a special occasion or just because, this cake is sure to bring a little sunshine to your table.

Don’t be afraid to make it your own—add berries, swap in gluten-free flour, or adjust the sweetness to your liking. I come back to this recipe again and again because it’s simple, reliable, and downright delicious. There’s just something about that creamy lemon filling that keeps me (and my family) coming back for more.

If you try this Italian lemon cream cake, let me know in the comments! Share your tweaks, your cake photos, or how it turned out for you. You might just inspire someone else to give it a go. Happy baking—and remember, the best cakes are made with a pinch of love and a dash of lemon zest!

FAQs About Italian Lemon Cream Cake

Can I make Italian lemon cream cake ahead of time?

Yes! In fact, it tastes even better the next day. Assemble the cake, cover, and refrigerate for up to 24 hours before serving.

What if I don’t have mascarpone cheese?

You can substitute full-fat cream cheese, just let it soften and beat until smooth. The flavor will be a bit tangier, but still delicious.

Is this recipe gluten-free?

Not as written, but you can use a 1:1 gluten-free flour blend with great results. I’ve tested it and the cake stays nice and tender.

Can I freeze leftover Italian lemon cream cake?

Absolutely! Slice, wrap individually, and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

How do I keep the filling from being runny?

Be sure to whip the cream to soft peaks and fold it gently into the mascarpone mixture. If your filling seems too soft, chill it for 15-20 minutes before assembling the cake. Cold is your friend here!