If you have a craving for something bright, luscious, and irresistibly creamy, then this Italian Lemon Cream Cake Recipe is calling your name. Imagine layers of moist white cake perfectly complemented by a zesty lemon cream filling that’s rich yet light, all finished with a subtle crunch from graham cracker crumbles. Every bite feels like a little celebration of fresh lemon and velvety smoothness, turning any occasion into something special. This cake is as stunning to look at as it is delightful to eat, and once you try it, it might just become your new go-to dessert for company or quiet nights in.
Ingredients You’ll Need
Gathering simple, everyday ingredients that work harmoniously is key to making this Italian Lemon Cream Cake Recipe a success. Each component plays a vital role, from creating fluffy cake layers to crafting the creamy, tangy filling that ties everything together.
- White cake mix: The base for soft and tender cake layers that bake evenly every time.
- Water: Keeps the cake moist and helps activate the mix.
- Vegetable oil: Adds richness without overpowering the delicate lemon flavor.
- Large eggs: Provide structure and help the cake rise beautifully.
- Cream cheese (softened): Brings a smooth, tangy creaminess to the filling.
- Powdered sugar: Sweetens the filling while keeping it silky smooth.
- Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- Lemon zest: Packs a punch of fresh citrus brightness.
- Fresh lemon juice: Infuses the filling with authentic, tangy lemon flavor.
- Heavy whipping cream: Whipped for a light and airy texture in the filling.
- Granulated sugar: Sweetens the whipped cream just right.
- Crushed graham crackers: Add a delightful texture and a hint of buttery crunch as garnish.
- Powdered sugar (for dusting): A delicate finishing touch to brighten the cake’s appearance.
How to Make Italian Lemon Cream Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans—this step ensures your cakes come out perfectly without sticking. Prepare the white cake mix according to the package instructions, combining it with water, vegetable oil, and eggs. The mix creates a moist, tender base that balances the tangy filling beautifully. Pour the batter evenly into the pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes to set before transferring them to a wire rack to cool completely—this cooling process is essential for assembling the cake without the filling sliding off.
Step 2: Make the Lemon Cream Filling
While your cakes cool, it’s time to whip up the luscious lemon cream filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, lemon zest, and fresh lemon juice until smooth and creamy. This mixture is where that lovely tang and creamy texture comes alive. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form, adding a fluffy lightness that will make the filling heavenly. Gently fold the whipped cream into the cream cheese mixture, preserving that airy texture and infusing every bite with lemony goodness.
Step 3: Assemble the Cake
Once the cake layers are fully cooled, place one layer on your serving plate and spread half of the luscious lemon cream filling over the top in an even layer. Carefully place the second cake layer on top, then cover the entire cake with the remaining filling, smoothing it over the top and sides. For that final touch, press the crushed graham crackers along the sides to add texture and a subtle buttery flavor, and dust the top lightly with powdered sugar. This not only makes the cake visually stunning but also enhances every bite with a delightful crunch.
Step 4: Chill and Serve
To let all the flavors meld together and the filling set to perfection, chill your Italian Lemon Cream Cake Recipe for at least 2 hours before serving. This resting time allows the cake to become even more moist and the cream filling to firm up just right, ensuring each slice stays beautiful and tastes divine.
How to Serve Italian Lemon Cream Cake Recipe
Garnishes
Elevate your Italian Lemon Cream Cake Recipe with fresh garnishes like thin lemon slices or small edible blossoms for a sophisticated look. A few additional lemon zest curls scattered on top can brighten the cake’s presentation and amplify that citrus aroma, making each serving a feast for the senses.
Side Dishes
This cake pairs wonderfully with a light cup of espresso or a refreshing glass of sparkling water with a twist of lemon. You could also serve alongside fresh berries or a small scoop of vanilla gelato to complement the creamy lemon flavors without overwhelming your palate.
Creative Ways to Present
Transform this cake into a stunning centerpiece by arranging it on a rustic wooden board surrounded by fresh greenery or citrus fruits. You can also create individual mini versions in cupcake liners, layering the lemon cream between mini cakes and topping each with a graham cracker crumble for an adorable party treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Italian Lemon Cream Cake Recipe fresh by storing it covered in the refrigerator. It will stay moist and delicious for up to 3 days, giving you plenty of time to enjoy every last crumb without sacrificing quality.
Freezing
This cake doesn’t freeze well once assembled because of the delicate lemon cream filling which can become watery after thawing. However, you can freeze the cake layers separately for up to 2 months. Just thaw the layers completely before assembling with fresh filling for best results.
Reheating
Since this cake is best served chilled, avoid reheating. Instead, let refrigerated slices sit at room temperature for 10 to 15 minutes to soften slightly before eating, ensuring every bite is creamy and flavorful.
FAQs
Can I use a homemade white cake instead of a cake mix?
Absolutely! If you prefer to bake from scratch, use your favorite white cake recipe. Just be sure it produces a similarly light and fluffy cake that can hold up to the creamy filling.
Is there a way to make this recipe dairy-free?
To make a dairy-free version, substitute cream cheese and heavy cream with dairy-free alternatives like coconut cream and vegan cream cheese. Keep in mind the texture and flavor may vary slightly.
How can I intensify the lemon flavor?
For a stronger lemon punch, try adding a teaspoon of lemon extract to the lemon cream filling or increase the lemon zest slightly. Fresh lemon juice is also key for brightness.
Can I use other citrus fruits in place of lemon?
Yes! This recipe works well with lime or orange zest and juice for a delicious twist. Just adjust the quantity to your taste and enjoy a new spin on the classic.
What’s the best way to slice this cake cleanly?
Use a sharp serrated knife and dip it in warm water before slicing. Wipe the blade clean between each cut to keep the layers looking neat and prevent the filling from smudging.
Final Thoughts
This Italian Lemon Cream Cake Recipe is truly a gem worth adding to your dessert repertoire. Bright, creamy, and bursting with fresh citrus flavor, it’s perfect for any celebration or simply to brighten your day. I encourage you to try this wonderful cake—you’ll find it’s as joyful to make as it is to share with friends and family.
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Italian Lemon Cream Cake is a delightful layered dessert featuring a light and fluffy white cake infused with fresh lemon zest and juice, complemented by a smooth cream cheese and whipped cream filling. Finished with a sprinkle of crushed graham crackers and a dusting of powdered sugar, it’s a perfect treat for any occasion.
Ingredients
Cake:
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
Garnish:
- 1/2 cup crushed graham crackers
- Powdered sugar, for dusting
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Mix and bake cake: Prepare the white cake mix according to package directions, combining it with water, vegetable oil, and eggs. Divide the batter evenly between the prepared pans and bake for 23–28 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make lemon cream filling: In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light lemon cream filling.
- Assemble the cake: Once the cakes are completely cool, place one cake layer on a serving plate and spread half of the lemon cream filling evenly on top. Place the second cake layer over the filling and cover the top and sides with the remaining filling.
- Garnish and chill: Sprinkle crushed graham crackers along the sides of the cake and lightly dust the top with powdered sugar. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the filling to set before serving.
Notes
- For a more intense lemon flavor, add a teaspoon of lemon extract to the filling.
- Store leftovers in the refrigerator for up to 3 days to maintain freshness.
