Italian Lemon Cream Cake
Italian Lemon Cream Cake

Italian lemon cream cake is a delightful and tangy dessert that features a moist lemon-flavored cake layered with a luscious lemon cream cheese frosting. Here’s how to make it:


For the Lemon Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Lemon Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Additional lemon zest or lemon slices for garnish (optional)


Make the Lemon Cake:

  1. Preheat your oven to 350Β°F (175Β°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which should take about 2-3 minutes.
  4. Beat in the eggs, one at a time, mixing well after each addition.
  5. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
  6. Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.

Make the Lemon Cream Cheese Frosting:

  1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until the frosting is smooth and well combined.

Assemble the Cake:

  1. Place one of the cooled cake layers on a serving platter.
  2. Spread a layer of the lemon cream cheese frosting on top of the first cake layer.
  3. Place the second cake layer on top of the frosting.
  4. Use the remaining frosting to cover the top and sides of the cake. You can decorate it with additional lemon zest or lemon slices if desired.
  5. Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.

Enjoy your Italian lemon cream cake as a delightful and tangy dessert for any special occasion or as a treat for lemon lovers!