If you’re looking for a dessert that feels like a bright sunny afternoon in Italy, you simply must try this Italian Lemon Cream Cake Recipe. It’s a luscious, layered treat that balances the light tang of fresh lemon with the rich creaminess of mascarpone and whipped cream. Perfectly tender cake layers cradle a dreamy lemon cream filling, making every bite a refreshing yet indulgent experience. Whether you’re serving it for a special occasion or just want to brighten up your dessert rotation, this cake never fails to impress and delight.
Ingredients You’ll Need
Getting started with the Italian Lemon Cream Cake Recipe is a breeze thanks to its simple, wholesome ingredients. Each one plays a crucial role in building the perfect texture and flavor that make this cake so memorable.
- White cake mix (1 box): Provides a light, fluffy base that bakes up beautifully every time and lets you focus on the creamy filling.
- Heavy whipping cream (1 cup): Whipped to soft peaks, it adds airiness and a smooth texture to the lemon cream.
- Mascarpone cheese (8 oz, softened): This Italian staple brings richness and a subtle tang to the cream layer.
- Powdered sugar (1/2 cup): Sweetens the mascarpone filling perfectly without any graininess.
- Fresh lemon juice (2 tablespoons): Injects a natural citrus brightness that cuts through the richness.
- Lemon zest (1 tablespoon): Adds vibrant lemon aroma and flavor that makes the cake truly sing.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warm, subtle sweetness.
- Sweetened shredded coconut (1/2 cup, optional): Offers a delightful textural contrast and tropical hint when sprinkled on top.
- Additional powdered sugar (for dusting): A final touch that gives your cake an elegant, finished look.
How to Make Italian Lemon Cream Cake Recipe
Step 1: Prepare and Bake the Cake Layers
Start by following the instructions on your white cake mix box to prepare the batter. Pour the batter evenly into two 8-inch round pans to ensure uniform layers. Bake as directed, then let the cakes cool completely—this step is essential so the creamy filling doesn’t melt when applied.
Step 2: Whip the Heavy Cream
In a chilled bowl, whip the heavy cream with an electric mixer until you see soft peaks form. This means when you lift the beaters, the cream holds its shape gently without becoming stiff or grainy. Whipping just right is the secret to a velvety light filling.
Step 3: Make the Lemon Mascarpone Cream
In a separate bowl, beat the mascarpone cheese with powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until the mixture is silky smooth and well combined. This mixture is packed with flavor and creates the luxurious tang in the filling.
Step 4: Fold Whipped Cream into Mascarpone Mixture
Gently fold the whipped cream into the mascarpone lemon mixture, being careful not to deflate the air you just worked so hard to whip in. This step creates the luscious lemon cream that will hug the cake layers delightfully.
Step 5: Assemble the Cake
Place one cake layer on a serving plate and spread half of the lemon cream filling evenly on top. Add the second cake layer and spread the remaining cream on top and around the edges for a smooth finish. If you like, sprinkle the shredded coconut over the top for a bit of crunch and a tropical twist, then finish with a light dusting of powdered sugar to make it sparkle.
Step 6: Chill and Serve
Refrigerate the assembled cake for at least one hour. This chilling time lets the flavors meld beautifully and the cream improve its texture, so each slice cuts cleanly and tastes heavenly.
How to Serve Italian Lemon Cream Cake Recipe
Garnishes
For that extra wow factor, consider garnishing with thin lemon slices or a few fresh mint leaves. These subtle additions brighten the presentation and complement the lemon cream flavor perfectly without overpowering it.
Side Dishes
This cake pairs wonderfully with fresh berries like raspberries or blueberries, which add a splash of tartness and vivid color. A light cup of espresso or herbal tea also balances the cake’s richness and rounds out the dessert experience.
Creative Ways to Present
Try serving individual portions in clear glasses or jars layered with lemon cream and cake crumbs for a playful twist. You can also use the lemon cream as a dip for shortbread cookies as a unique take on the Italian Lemon Cream Cake Recipe.
Make Ahead and Storage
Storing Leftovers
The cake keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It stays fresh and moist for up to 3 days, making it a convenient make-ahead dessert.
Freezing
If you want to freeze slices, wrap them well in plastic wrap and foil to prevent freezer burn. Frozen cake slices maintain their flavor for up to one month. Thaw them in the refrigerator overnight for best results before serving.
Reheating
This cake is best enjoyed chilled, so reheating is not necessary. Just bring chilled slices to room temperature for about 15 minutes if you prefer it less cold before serving.
FAQs
Can I make the cake layers from scratch instead of using a cake mix?
Absolutely! While this Italian Lemon Cream Cake Recipe uses a white cake mix for convenience, a homemade white or yellow cake from scratch will also work beautifully if you prefer.
Is mascarpone cheese difficult to find?
Mascarpone is commonly available at most grocery stores in the dairy section or specialty cheese aisle. If not, try Italian markets or order online for easy access.
Can I use regular whipped cream instead of mascarpone cream?
While you can, the mascarpone adds a unique richness and subtle tang essential to this recipe’s flavor profile. Using only whipped cream will change the taste and texture.
What if I don’t have shredded coconut for topping?
No worries! The coconut is optional and just adds extra texture. You can dust more powdered sugar or top with lemon zest for a fresh twist instead.
How far in advance can I make this cake?
This cake actually tastes even better after an overnight chill, so preparing it a day ahead is perfect and helps the flavors develop fully.
Final Thoughts
This Italian Lemon Cream Cake Recipe is one of those rare desserts that feels both indulgent and light, rich yet refreshing. I promise once you try it, it will become a fast favorite to impress friends and family. So grab those simple ingredients, whip up this dreamy cake, and indulge in a slice of Italian sunshine any time you want.
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus at least 1 hour chilling
- 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 moist white cake base paired with a luscious mascarpone-lemon cream filling. Enhanced by a delicate hint of lemon zest and juice, this cake is finished with sweetened shredded coconut and a dusting of powdered sugar, making it a perfect treat for spring or any festive occasion.
Ingredients
Cake
- 1 box white cake mix (plus ingredients listed on the box)
Lemon Cream Filling
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Topping
- 1/2 cup sweetened shredded coconut (optional)
- Powdered sugar, for dusting
Instructions
- Prepare the Cake: Follow the package instructions for the white cake mix to prepare the batter. Divide evenly between two 8-inch round cake pans and bake according to the recommended time. Allow the cakes to cool completely on wire racks before assembling.
- Whip the Cream: In a large mixing bowl, whip the heavy cream using an electric mixer until soft peaks form, which means the cream should hold shape but still be soft and smooth.
- Make the Lemon Cream Filling: In a separate bowl, beat the softened mascarpone cheese with powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy. Gently fold the whipped cream into the mascarpone mixture carefully to incorporate without deflating the cream, creating a light lemon cream filling.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread half of the lemon cream filling evenly over the surface. Top with the second cake layer and spread the remaining lemon cream cream evenly on top.
- Add Toppings and Chill: Sprinkle the top of the cake with sweetened shredded coconut if desired, and lightly dust with powdered sugar. Refrigerate the cake for at least 1 hour to allow flavors to meld and the filling to set before serving.
Notes
- For an intensified lemon flavor, brush the cake layers with lemon syrup before adding the cream filling.
- This cake is best served chilled and can be prepared up to a day in advance to enhance the flavor.
