Italian Lemon Cream Cake Recipe

Italian Lemon Cream Cake is a light, elegant dessert inspired by the famous version served at The Cheesecake Factory. This bakery style cake features soft vanilla layers, a rich lemon mascarpone cream filling, and a delicate lemon crumb coating on the outside. Finished with a generous dusting of powdered sugar, it looks beautiful enough for any celebration. The combination of sweet vanilla and bright citrus creates a perfectly balanced flavor that feels indulgent without being heavy. Whether you are baking for a birthday, holiday, or weekend treat, this Italian Lemon Cream Cake delivers impressive results with simple ingredients.

Why You Will Love This Italian Lemon Cream Cake

This cake is everything you want in a homemade dessert.

First, the texture is incredibly soft and moist. Using both butter and oil gives you the best of both worlds. Butter provides rich flavor while oil keeps the cake tender for days.

Second, the lemon mascarpone filling is smooth, creamy, and perfectly balanced. The mascarpone adds a subtle richness that feels authentic and luxurious, while fresh lemon juice keeps the sweetness from becoming overwhelming.

Third, the crumb topping sets this cake apart. Instead of traditional frosting on the outside, the cake is covered in fine, sweet lemon crumbs that give it a delicate bakery style finish.

Finally, it is easier than it looks. Each component can be made separately, making this recipe manageable even for beginner bakers.

Ingredients

Vanilla Cake

• 3 cups all purpose flour

• 2 teaspoons baking powder

• 1 quarter teaspoon baking soda

• 1 half teaspoon salt

• 1 half cup unsalted butter room temperature

• 1 and 1 quarter cups granulated sugar

• 1 half cup vegetable oil

• 3 large eggs room temperature

• 2 teaspoons vanilla extract

• 1 cup whole milk room temperature

Crumb Topping

• 1 half cup all purpose flour

• 1 half cup powdered sugar

• 4 tablespoons unsalted butter cold

• 1 half teaspoon lemon zest

• 1 quarter teaspoon vanilla extract

Lemon Mascarpone Cream Filling

• 1 cup heavy whipping cream

• 1 cup mascarpone cheese room temperature

• 2 cups powdered sugar

• 1 half teaspoon lemon zest

• 2 tablespoons fresh lemon juice

Step by Step How to Make Italian Lemon Cream Cake

Step 1 Prepare Your Pans

Preheat your oven to 350 degrees Fahrenheit. Line the bottoms of two 8 inch round cake pans with parchment paper and lightly grease the sides. Proper preparation ensures the cakes release easily after baking.

Step 2 Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these ingredients first ensures the leavening agents are evenly distributed throughout the batter.

Step 3 Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar until light and fluffy. This step incorporates air into the mixture, helping create a soft crumb. Mix in the vegetable oil until fully blended.

Add the eggs individually, beating well after each one is incorporated. This helps maintain a smooth and stable batter.

Step 4 Add Milk and Dry Ingredients

Stir in the vanilla extract and milk until combined. Slowly mix the dry ingredients into the wet ingredients, stirring only until everything is just blended together. Avoid overmixing, as that can make the cake dense.

Step 5 Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 6 Prepare the Crumb Topping

Spread the flour onto a parchment lined baking sheet and bake for 5 minutes to remove the raw flour taste. Let it cool slightly.

In a bowl, whisk together the cooled flour and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms small, fine crumbs. Stir in the lemon zest and vanilla extract. Refrigerate the crumb mixture for about 1 hour so it firms up.

Step 7 Make the Lemon Mascarpone Filling

Whip the heavy cream in a large bowl until stiff peaks form. In a separate bowl, mix the mascarpone, powdered sugar, lemon zest, and lemon juice until the mixture is smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully combined. Chill until ready to assemble.

Step 8 Assemble the Cake

Place one cooled cake layer onto a serving plate. Set aside three quarters of a cup of the filling, then spread the remaining filling evenly over the first cake layer.

Place the second cake layer on top. Spread the reserved filling over the top and sides of the cake in a thin, even layer. Press the chilled crumb topping gently over the entire cake until fully coated. Finish with a dusting of powdered sugar before serving.

Helpful Tips

• Always use room temperature ingredients for smoother mixing and better texture.

• Do not overmix once the flour is added. Stir just until combined.

• Chill the filling slightly before assembling if your kitchen is warm.

• Refrigerate the cake for at least one hour before slicing for cleaner cuts.

• Use freshly grated lemon zest for the brightest citrus flavor.

Substitutions And Variations

If mascarpone cheese is not available, you can substitute full fat cream cheese. The flavor will be slightly tangier but still delicious.

For extra lemon flavor, add an additional teaspoon of lemon zest to the filling or brush the cake layers lightly with lemon syrup before assembling.

You can also turn this recipe into cupcakes. Simply divide the batter into lined muffin tins and bake for about 18 to 20 minutes.

For a lighter sweetness, reduce the powdered sugar in the filling by one quarter cup. The lemon flavor will become more pronounced.

If you enjoy texture contrast, add a thin layer of lemon curd between the cake and cream filling.

Storage Instructions

Store the cake in an airtight container in the refrigerator for up to 3 days. Because the filling contains mascarpone and whipped cream, it must remain chilled.

You can prepare the cake layers ahead of time and freeze them tightly wrapped for up to one month. Thaw overnight in the refrigerator before assembling.

Avoid leaving the assembled cake at room temperature for extended periods, especially during warm weather.

Nutritional Information

Per slice based on 12 servings:

• Calories 692 kcal

• Carbohydrates 81 grams

• Protein 7 grams

• Fat 38 grams

• Saturated Fat 19 grams

• Polyunsaturated Fat 6 grams

• Monounsaturated Fat 7 grams

• Cholesterol 102 milligrams

• Sodium 228 milligrams

• Sugar 51 grams

• Calcium 119 milligrams

• Iron 2 milligrams

This dessert is rich and indulgent, making it perfect for celebrations and special occasions.

Serving Suggestions

Serve Italian Lemon Cream Cake chilled for the best texture and flavor. Pair it with fresh berries such as strawberries or raspberries for a beautiful presentation and added freshness.

It also pairs wonderfully with espresso, cappuccino, or hot tea. For summer gatherings, try serving it with iced tea or sparkling lemonade to complement the citrus notes.

For an elegant finish, garnish each slice with a small twist of lemon zest or a sprig of fresh mint.

Frequently Asked Questions About Italian Lemon Cream Cake

Can I make Italian Lemon Cream Cake ahead of time?
Yes, you can bake the cake layers one day in advance and store them tightly wrapped. Assemble the cake the day you plan to serve it for the freshest texture and flavor.

Why is my filling too soft?
The filling may be too soft if the whipped cream was not beaten to stiff peaks or if the mascarpone was overmixed. Make sure to whip the cream properly and gently fold it into the mascarpone mixture.

Can I freeze the fully assembled cake?
It is best to freeze only the unfrosted cake layers. Freezing the assembled cake may affect the texture of the mascarpone filling.

How do I get clean slices?
Chill the cake well before cutting and wipe your knife clean between slices.

Does this cake taste very sweet?
While it is a sweet dessert, the fresh lemon juice and zest balance the richness and provide a refreshing contrast.

Final Thoughts

Thank you so much for baking along with me. This Italian Lemon Cream Cake is one of my absolute favorites because it looks impressive yet comes together with simple steps and everyday ingredients. The soft vanilla layers, creamy lemon filling, and delicate crumb coating create a dessert that feels both elegant and comforting. I truly love how the bright lemon flavor brings freshness to every bite. I hope this recipe brings joy to your kitchen and becomes a favorite in your home as well. Happy baking, and thank you for being part of this wonderful food loving community.

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