Name: Top 1 Italian Lemon Cream Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1½ cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup buttermilk; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 cup heavy whipping cream; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; Lemon zest; Powdered sugar; White chocolate curls

Jump to Recipe

If you’re on the hunt for a dessert that perfectly balances tangy brightness with creamy richness, look no further than the Top 1 Italian Lemon Cream Cake. This delightfully moist vanilla cake layered with luscious lemon cream filling offers a burst of citrus that is both refreshing and indulgent. Every bite feels like sunshine on a plate, showcasing the elegance of Italian baking with a simple yet irresistible combination of flavors and textures that will make you want to bake it again and again.

Top 1 Italian Lemon Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

Crafting the perfect Top 1 Italian Lemon Cream Cake requires a handful of straightforward, quality ingredients that come together to create its signature lightness and vibrant flavor. Each component plays a crucial role—from the butter that adds richness to the fresh lemon zest that delivers a zingy pop of citrusy freshness.

All-purpose flour: The foundation for a tender cake crumb that holds moisture beautifully.
Baking powder: Helps the cake rise to a fluffy, delicate height.
Salt: Balances the sweetness and enhances the lemon’s brightness.
Unsalted butter: Adds a creamy richness and moisture throughout.
Granulated sugar: Sweetens the cake, promoting browning and texture.
Large eggs: Bind the cake and provide structure for soft bites.
Vanilla extract: Adds warmth and depth, complementing the lemon beautifully.
Buttermilk: Brings acidity and tenderness to the cake layers.
Cream cheese: The star in the lemon cream filling, giving it smooth tanginess.
Powdered sugar: Sweetens the cream filling and whipped topping delicately.
Lemon zest and fresh lemon juice: Brighten the filling with authentic lemon flavor.
Heavy whipping cream: Provides lightness and volume when whipped for both filling and topping.
Optional garnishes: Lemon zest, powdered sugar, and white chocolate curls add elegance and flair.

How to Make Top 1 Italian Lemon Cream Cake

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350°F and greasing two 9-inch round cake pans, ensuring they’re ready to cradle the batter carefully. Whisk together the flour, baking powder, and salt—these dry ingredients create the structural base that will give the cake its rise and body. In a separate bowl, beat softened butter and granulated sugar until pale and fluffy. This step is crucial as it incorporates air, leading to a light texture. Add eggs one at a time, mixing fully after each to keep the batter smooth. Stir in the vanilla extract to infuse subtle warmth into the cake.

Step 2: Combine the Ingredients

Introduce the dry ingredients to the wet, alternating with the creamy buttermilk. Start and finish with the flour mixture, folding gently to keep the batter light, taking care not to overmix. Once combined, divide the batter evenly between the pans and slide them into the oven. Bake for about 25 to 30 minutes until a toothpick comes out clean, signaling moist yet fully cooked cake layers.

Step 3: Cool and Slice

Allow the cakes to cool for 10 minutes in the pans before transferring to wire racks; cool completely. If you want to elevate the experience, slice each round horizontally, doubling the number of layers. This gives more surfaces to spread that luscious lemon cream filling, amplifying every bite’s flavor.

Step 4: Prepare the Lemon Cream Filling

Beat together softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice until dreamy and smooth—this is the zesty heart of the cake’s filling. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep it airy and light, so each slice melts in your mouth.

Step 5: Whip Up the Topping and Assemble

Whip heavy cream, powdered sugar, and vanilla extract together until soft peaks appear—this topping crowns the cake with an elegant, creamy finish. Spread the lemon cream between the cake layers, stack gently, and cover the top generously with the whipped cream frosting for a smooth, luscious finish.

How to Serve Top 1 Italian Lemon Cream Cake

Garnishes

A sprinkle of fresh lemon zest is a simple yet irresistible garnish that intensifies the citrus aromas. Dusting powdered sugar adds a delicate sweetness and pretty snowy effect. For something more indulgent, white chocolate curls not only look stunning but bring a buttery sweetness that pairs perfectly with the tangy lemon filling.

Side Dishes

This cake pairs beautifully with a handful of fresh berries or a light scoop of vanilla gelato, creating a refreshing balance. A cup of espresso or a bright herbal tea can also complement the cake’s creamy and zesty flavors, elevating your dessert moment.

Creative Ways to Present

For a special occasion, serve slices layered with edible flowers or lemon-thyme sprigs for an aromatic twist. You can serve individual portions in clear glass jars to showcase the pretty layers or plate with a drizzle of raspberry coulis to add color and contrast.

Make Ahead and Storage

Storing Leftovers

Keep leftover Top 1 Italian Lemon Cream Cake refrigerated, covered tightly with plastic wrap or stored in an airtight container. It stays fresh for up to 3 days, ensuring you enjoy every morsel at its best.

Freezing

This cake freezes well if wrapped securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze in individual slices or as a whole cake for up to 2 months. Thaw overnight in the fridge before serving to preserve the texture and flavor of the creamy filling.

Reheating

Because of the delicate cream filling, this cake is best enjoyed cold or at room temperature rather than heated. Let frozen slices thaw gently in the refrigerator for a few hours and serve chilled for perfect texture and taste.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can boost lemon flavor, fresh lemon juice provides natural acidity and brightness that completes the authentic taste of the cake, so it’s best to stick with fresh lemons whenever possible.

How do I know when the cake layers are perfectly baked?

Insert a toothpick into the center of the cakes; if it comes out clean or with a few moist crumbs, the cake is perfectly baked and ready to cool.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a trusted gluten-free baking blend, making sure it contains xanthan gum for structure. Baking times might slightly vary, so keep an eye on the cake as it bakes.

Is it necessary to slice the cake layers horizontally?

It’s optional but slicing layers creates more surfaces to spread the luscious lemon cream filling, making the cake even more flavorful and elegant. If you prefer simplicity, you can stack the cake as two full layers.

Can I prepare the lemon cream filling a day ahead?

Absolutely! Prepare the filling in advance and keep it refrigerated in an airtight container. Beat gently before assembling to restore its light texture if it thickens slightly overnight.

Final Thoughts

Making and sharing the Top 1 Italian Lemon Cream Cake is a delightful experience that brings a sunny burst of flavor to any occasion. Its tender vanilla layers and refreshingly creamy lemon filling make it a timeless favorite. Give this recipe a try—you won’t regret adding this charming cake to your dessert repertoire. It’s sure to become a beloved staple at your table and among your friends!

Top 1 Italian Lemon Cream Cake Recipe

★★★★★

5.2 from 17 reviews

Author: Sarah
Total Time: 1 hour 55 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Top Italian Lemon Cream Cake offers a luscious blend of moist vanilla cake layers paired with a tangy and creamy lemon filling, all topped with a light whipped cream frosting. Perfectly balanced with fresh lemon zest and juice, this elegant cake is ideal for celebrations or a refreshing dessert.

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes. This creates a good texture for the cake.
Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully blended. Stir in the vanilla extract for flavor.
Combine wet and dry ingredients: Add the dry flour mixture in three batches, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
Bake the cake layers: Evenly divide the batter between the prepared pans and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes to set, then remove and transfer to wire racks to cool completely before assembling.
Prepare lemon cream filling: Beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Whip the heavy cream to stiff peaks in a separate bowl, then gently fold it into the lemon mixture for a light, creamy texture.
Make the whipped cream topping: Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will be used to frost the cake.
Assemble the cake: Once cooled, optionally slice each cake layer horizontally to create four thin layers. Spread the lemon cream filling evenly between each layer, then cover the top with the whipped cream frosting.
Garnish and chill: Decorate the cake with lemon zest, a dusting of powdered sugar, or white chocolate curls if desired. Chill the cake in the refrigerator for at least 1 hour before serving to set the filling and flavors.

Notes

Use room temperature ingredients to ensure even mixing and smooth batter.
Do not overmix the batter, as this can cause a dense and tough cake.
Chill the assembled cake to help the filling firm up and meld flavors.
Optional slicing of cake layers can add more filling and moisture between layers.
Fresh lemon zest and juice are key for a bright lemon flavor.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian