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Italian Lemon Cream Cake

A tender, buttery cake layered with bright, creamy lemon filling and cloud-like whipped topping. Perfect for family gatherings and a sweet finish to any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
Filling Ingredients
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
Topping Ingredients
  • 1 cup heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F and grease two 9-inch round pans. Line with parchment paper if desired.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. Beat butter and sugar until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, then mix in vanilla.
  4. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry. Mix until just combined.
  5. Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely on wire racks.
Making the Filling
  1. Beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
  2. Whip heavy cream separately to stiff peaks, then fold into lemon mixture.
Making the Topping
  1. Whip cream, powdered sugar, and vanilla until soft peaks form.
Assembly
  1. Slice cooled cakes horizontally for four thin layers (optional). Spread lemon cream filling between layers.
  2. Frost with whipped topping.
  3. Garnish with lemon zest, powdered sugar, or white chocolate curls. Chill for at least 1 hour before serving.

Notes

Room temperature ingredients make a more even, tender cake. For cleaner layers, chill the cake before slicing. For extra shine, brush a thin layer of warmed lemon curd on each layer before spreading cream filling.