This Italian Lemon Cream Cake is a light, refreshing dessert layered with tangy lemon flavor and silky cream. It’s the kind of cake I turn to when I want something that feels both indulgent and bright. With soft, lemon-infused cake layers and a smooth, citrusy cream filling, this recipe always brings a little sunshine to the table.

Why I Love This Recipe

I love how this cake perfectly balances rich creaminess with the zesty pop of fresh lemon. It feels elegant but isn’t complicated to make. Every bite has that melt-in-your-mouth texture, and the flavor is so fresh and vibrant. It’s one of those desserts I can serve at a dinner party or enjoy with a coffee on a quiet afternoon. Plus, the scent of lemons while baking? Absolutely irresistible.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers

all-purpose flour
baking powder
baking soda
granulated sugar
unsalted butter
eggs
whole milk or buttermilk
fresh lemon zest
fresh lemon juice
pinch of salt

For the Lemon Cream Filling

cream cheese
powdered sugar
fresh lemon juice
heavy whipping cream

For the Frosting and Garnish

whipped cream
fresh lemon zest or thin lemon slices
powdered sugar (optional)

Directions

Make the Cake Layers
I start by preheating the oven to 350°F (175°C) and greasing two 9-inch round cake pans. I whisk the flour, baking powder, baking soda, and salt together in one bowl. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. I mix in the lemon zest and juice before alternating the dry ingredients and milk into the butter mixture. Once combined, I divide the batter between the pans and bake for about 25-30 minutes, until a toothpick comes out clean. After 10 minutes of cooling in the pan, I transfer the cakes to a rack to cool completely.
Prepare the Lemon Cream Filling
While the cake cools, I beat cream cheese until smooth, then add powdered sugar and lemon juice. Separately, I whip the cream to stiff peaks and gently fold it into the lemon-cheese mixture to make it light and fluffy.
Assemble the Cake
I place one cake layer on a serving plate and spread the lemon cream filling generously over it. Then I top it with the second layer and coat the whole cake with more filling or whipped cream if I want it extra decadent.
Decorate
I finish by garnishing with lemon zest, a few delicate lemon slices, or a dusting of powdered sugar. Chilling it for a couple of hours really helps the flavors blend beautifully.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 25–30 minutes
Chill Time: 2 hours
Total Time: about 3 hours

Variations

Limoncello Cake: I sometimes replace some of the milk with limoncello for a grown-up version with more punch.
Berry Twist: I like adding a layer of raspberries or blueberries between the cake and filling.
Gluten-Free: Swapping in a 1:1 gluten-free flour blend works well for me.
Extra Creamy: Doubling the filling gives a taller, creamier cake if I want to impress guests.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: I wrap slices in plastic wrap and freeze them for up to 1 month.
Serving: I prefer serving this cake chilled or at room temperature. I don’t reheat it, since the cream filling is best cold.

FAQs

Can I use bottled lemon juice instead of fresh?

I can, but I find fresh lemon juice gives a much better flavor and aroma to the cake and filling.

How do I stop the cake from sticking to the pans?

I always grease and flour the pans well and sometimes line the bottom with parchment paper just to be safe.

What can I substitute for cream cheese?

Mascarpone works nicely if I want a milder, more delicate flavor in the filling.

Can I make this cake in advance?

Yes, I often bake the cake layers a day ahead and assemble everything the next day. It actually tastes better after chilling overnight.

Do I have to use whipped cream on top?

No, but I like the lightness it adds. I’ve also topped it with lemon glaze or left it plain for a more rustic feel.

Conclusion

This Italian Lemon Cream Cake is one of those desserts that looks as good as it tastes. It’s refreshing, elegant, and just the right amount of indulgent. Whether I’m baking it for a celebration or a simple gathering, it always leaves people smiling—and asking for seconds.

Italian Lemon Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 30 minutes
Chill Time:: 2 hours
Cook Time: 25–30 minutes
Total Time: ~3 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Italian-Inspired
Diet: Vegetarian

Print Recipe

Description

This Italian Lemon Cream Cake is the ultimate blend of zesty lemon flavor and velvety cream, perfect for spring gatherings, Easter, or any occasion that calls for a light yet indulgent dessert. With layers of moist lemon-infused cake and a fluffy lemon cream filling, it’s a refreshing twist on classic Italian desserts. Keywords: Italian Lemon Cream Cake, lemon dessert, spring cake recipe, lemon cream cake recipe.

Instructions

Preheat & Prep Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in lemon zest and juice.
Combine & Bake: Alternate adding dry ingredients and milk into the butter mixture. Divide into pans and bake 25–30 minutes. Cool completely.
Make Filling: Beat cream cheese, then add powdered sugar and lemon juice. Whip cream separately and fold into lemon mixture.
Assemble Cake: Spread filling over one cake layer. Top with second layer and frost with remaining filling or whipped cream.
Decorate & Chill: Garnish with lemon zest/slices or powdered sugar. Chill for at least 2 hours before serving.