There’s something so special about a dessert that’s both light and indulgent at the same time. That’s exactly what this Italian Lemon Cream Cake brings to the table. With bright lemon flavor and velvety cream layers, it’s the kind of dessert that makes any gathering feel extra elegant. Whether I’m hosting a dinner party or just craving something refreshing and sweet, this cake never fails to deliver.
Why This Cake Works So Well
- Bright lemon flavor: It’s zesty without being overpowering.
- Smooth cream layers: Rich, silky, and just the right amount of indulgence.
- Light texture: The cake is fluffy and not overly heavy, making it perfect after a big meal.
- Crowd-pleaser: Everyone from kids to grandparents loves it.
Ingredients You’ll Need
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese (or cream cheese if preferred)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- Lemon slices and zest (for garnish)
How I Make This Italian Lemon Cream Cake (Step-by-Step)
1. Bake the cake layers
I start by preheating the oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a large mixing bowl, I combine the white cake mix, water, vegetable oil, eggs, lemon zest, and lemon juice. I beat everything together until smooth and pour the batter evenly into the pans. The cakes bake for about 25-30 minutes until a toothpick comes out clean.
2. Cool the cake
Once baked, I let the cakes cool completely on wire racks. Don’t rush this step — if they’re even a little warm, the cream filling will melt.
3. Whip the cream filling
In a separate bowl, I whip the heavy cream until soft peaks form. Then, in another bowl, I beat together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and fluffy. I fold in the whipped cream gently, creating a silky, creamy filling.
4. Assemble the cake
I place one cake layer on a serving plate and spread a thick layer of the lemon cream filling on top. Then, I gently place the second cake layer over it and add more cream on top if I’m feeling extra indulgent.
5. Garnish and dust
I finish the cake with a light dusting of powdered sugar and garnish with fresh lemon zest and thin slices of lemon.
My Tips for the Best Italian Lemon Cream Cake
- Use fresh lemons: The flavor is brighter and more natural than bottled lemon juice.
- Chill before serving: Refrigerate the cake for at least an hour so the cream layers firm up.
- Swap mascarpone with cream cheese if needed: It works just as well for a slightly tangier finish.
- Add crushed shortbread cookies on the sides for a bakery-style touch.
What I Love to Serve with This Cake
- Fresh berries: Strawberries and raspberries complement the lemon beautifully.
- Sparkling water with lemon: It keeps the palate refreshed.
- A scoop of vanilla ice cream if I’m feeling indulgent.
FAQs from My Kitchen
Q: Can I make this cake ahead of time?
A: Yes! It actually tastes even better after chilling overnight. Just be sure to cover it well.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I use lemon curd in between the layers?
A: Absolutely! A thin layer of lemon curd adds extra punch to the flavor.
Why You Should Make This Cake
This Italian Lemon Cream Cake has become a family favorite for good reason. It’s light but rich, sweet but tangy, and impressive without being complicated. It’s the kind of dessert that gets asked for again and again, and once you try it, I think you’ll understand why.
Italian Lemon Cream Cake: My Favorite Zesty, Dreamy Dessert
Ingredients
- 1 cup water
- 3 cups vegetable oil
- 4 cups fresh lemon juice
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese (or cream cheese if preferred)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix the flour, baking powder, and salt together.
- In another bowl, whisk together the water, vegetable oil, fresh lemon juice, and lemon zest.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Add mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream and continue to whip until stiff peaks form.
- Once the cake is cool, layer the cream mixture on top and between layers, if making a layered cake.
- Chill in the refrigerator for at least 1 hour before serving.
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