Italy’s bright lemon flavor meets a pillowy cream finish in this simple, crowd-pleasing layer cake. It’s the kind of dessert that feels special enough for a Sunday dinner or a springtime celebration, yet easy enough to bake on a weeknight when you want something citrusy and light. The lemon zest in the batter and the whipped lemon cream make every forkful fragrant and balanced — not too sweet, with just the right tang.
Why you’ll love this dish
This Italian lemon cream cake is a great middle ground between a serious dessert and an approachable home-baker project. The crumb is tender from the butter and milk, while the whipped cream filling keeps it fresh and airy. It’s perfect for family gatherings, baby showers, or when you want a bright dessert after a heavy meal.
“Light, lemony, and unexpectedly elegant — our guests asked for seconds.” — a quick review from a weekend test bake
Benefits at a glance:
- Quick bake time (about 25–30 minutes per layer).
- Uses pantry staples with a bright citrus twist.
- Kid-approved texture and sophisticated flavor for adults alike.
If you like pairing cakes with brunch-style offerings, try balancing this citrusy finish with something else fluffy and comforting like the Fluffy Strawberry Pancake Bowl, which makes for a colorful spread.
Step-by-step overview
Before you start: this cake follows a classic creaming method, which gives a tender, consistent crumb.
- Cream butter and sugar until light and pale — this traps air for lift.
- Add eggs one at a time to maintain emulsion and structure.
- Alternate dry ingredients (flour, baking powder, salt, lemon zest) with wet (milk, vanilla) to avoid overmixing.
- Bake two 9-inch rounds, cool completely, then sandwich with whipped lemon cream that’s been whipped to stiff peaks and gently folded with lemon juice.
This gives you a soft, lemon-scented cake that’s stable enough to layer and decorate.
What you’ll need
- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup (240 ml) milk, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 2 lemons (about 2 tablespoons)
For the lemon cream filling: - 1 cup (240 ml) heavy cream, chilled
- 1 cup (120 g) powdered sugar, sifted
- 1/4 cup (60 ml) lemon juice (freshly squeezed)
Ingredient notes and swaps:
- For a tangier filling, replace 2 tablespoons of the powdered sugar with extra lemon juice, but whip carefully to avoid thinning.
- Buttermilk can replace the milk (1:1) for an even more tender crumb.
- To make it dairy-free: use a vegan butter alternative and a stabilized coconut cream (chilled, whipped) — expect a slightly different texture.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment circles for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes. Scrape the bowl down once.
- Add the eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest so the zest is evenly distributed.
- Add the dry ingredients to the butter–egg mixture in three additions, alternating with the milk (start and finish with the dry). Mix on low speed and stop as soon as no streaks of flour remain — overmixing will make the cake dense.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, rotating the pans halfway through, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges, invert onto a wire rack, and cool completely.
- For the lemon cream: chill a metal bowl and whisk or beaters for 10 minutes. Whip the heavy cream with the powdered sugar until stiff peaks form. Fold in the lemon juice gently — do this gradually to keep the cream stable and avoid deflation.
- To assemble, place one cake layer on a serving plate, spread about half the lemon cream, top with the second layer, and use the remaining cream to cover the top and sides. Smooth with a spatula.
- Decorate with thin lemon slices, extra lemon zest, or candied lemon peel if desired. Chill briefly before slicing to make cleaner cuts.
How to serve Italian Lemon Cream Cake
Best ways to enjoy it:
- Serve chilled or at cool room temperature so the cream holds shape. A quick 20–30 minute chill before slicing makes neater slices.
- Pair with light accompaniments: berry compote, fresh raspberries, or a drizzle of limoncello syrup. For a brunch spread, balance the cake with warm breakfast items like cinnamon pancakes — they complement the citrus well; try Cinnamon Swirl Pancakes for a sweet pairing idea.
- For a party, arrange slices on a platter with candied citrus and edible flowers for a pretty presentation.
Storage and reheating tips
- Because the filling is whipped cream and lemon juice, refrigerate the assembled cake. It will keep well for 2–3 days in an airtight cake carrier or covered lightly with plastic wrap.
- To freeze: freeze the cake layers (unfrosted) wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before assembling. Assembled cakes don’t freeze as well because whipped cream loses structure after thawing.
- Reheating: this cake is best served cold or room temperature — do not microwave. If you prefer a slightly softer texture, let slices sit at room temperature for 20–30 minutes before serving.
Pro chef tips
- Room temperature ingredients: take eggs and milk out 30 minutes before baking. They incorporate more easily and give a smoother batter.
- Measure flour correctly: spoon into the measuring cup and level with a knife to prevent a dry, dense cake.
- Zest, don’t juice: zest into the dry ingredients so the lemon oils disperse evenly; too much juice in batter affects structure.
- Stabilize whipped cream: if you need the filling to hold longer, fold in 2–3 tablespoons of mascarpone or 1 teaspoon of gelatin dissolved in a tablespoon of water (bloom and warm) before folding into the whipped cream.
- Don’t overwhip the cream: stop at stiff peaks. Overwhipped cream becomes grainy and can split when lemon juice is added.
Creative twists
- Lemon curd layer: swap half the whipped cream for a thin layer of lemon curd between layers for an intense citrus hit.
- Mascarpone lemon cream: fold 4 oz (115 g) mascarpone into the whipped cream for a richer, more stable filling.
- Citrus mix: grate some orange zest with the lemon for a more complex citrus aroma.
- Gluten-free: use a 1:1 gluten-free flour blend with xanthan gum; check for the same hydration and adjust milk if needed.
- Individual portions: bake in 4–6 small pans or use a muffin tin (reduce bake time) to make personal lemon cream cakes.
Common questions
Q: Can I make this cake ahead of time?
A: Yes — bake the layers a day ahead, wrap tightly, and store at room temperature for up to 24 hours. Assemble the cake the day you plan to serve so the whipped cream stays fresh. Fully assembled, it keeps in the fridge for 2–3 days.
Q: My whipped cream split when I added the lemon juice. What went wrong?
A: Adding too much acid at once can cause the cream to deflate or split. Whip to stiff peaks first, then fold in lemon juice slowly. If the cream is too soft, chill the bowl and beaters and try again.
Q: Can I substitute sour cream or yogurt in the batter?
A: Yes — you can swap up to half the milk for plain yogurt or sour cream for a tangier, moister cake. Reduce other liquids slightly if the batter becomes too thin.
Q: How do I prevent the cake from sinking in the middle?
A: Make sure baking powder is fresh and don’t open the oven in the early minutes of baking. Also avoid overbeating the batter after adding flour — overmixing weakens structure.
Q: Is this cake safe to leave at room temperature during a party?
A: Because of the whipped cream filling, keep it chilled. For a party, display small portions on a chilled platter and return leftovers to the refrigerator within two hours for food safety.
Enjoy baking — the lemon zest aroma while this cake bakes is one of the nicest small pleasures in the kitchen, and a well-chilled slice is the perfect, bright finish to a meal.
Italian Lemon Cream Cake
Ingredients
For the Cake
- 2 cups all-purpose flour Spoon into measuring cup and level with a knife.
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened Should be at room temperature.
- 4 large eggs, room temperature Take out 30 minutes before baking.
- 1 cup milk, room temperature Can substitute buttermilk 1:1.
- 2 teaspoons baking powder Ensure freshness for best results.
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 2 lemons about 2 tablespoons lemon zest Zest into dry ingredients for even distribution.
For the Lemon Cream Filling
- 1 cup heavy cream, chilled Chill bowl and beaters before use.
- 1 cup powdered sugar, sifted For a tangier filling, replace 2 tablespoons with extra lemon juice.
- 1/4 cup lemon juice, freshly squeezed Add gradually to whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes. Scrape the bowl down once.
- Add the eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest so the zest is evenly distributed.
- Add the dry ingredients to the butter-egg mixture in three additions, alternating with the milk. Mix on low speed and stop as soon as no streaks of flour remain to avoid overmixing.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25–30 minutes, rotating the pans halfway through, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges, invert onto a wire rack, and cool completely.
Prepare the Lemon Cream
- Chill a metal bowl and whisk or beaters for 10 minutes. Whip the heavy cream with the powdered sugar until stiff peaks form.
- Fold in the lemon juice gradually to keep the cream stable and avoid deflation.
Assembly
- Place one cake layer on a serving plate, spread about half the lemon cream, top with the second layer, and use the remaining cream to cover the top and sides.
- Decorate with thin lemon slices, extra lemon zest, or candied lemon peel if desired. Chill briefly before slicing to make cleaner cuts.