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
Scale
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.
