lemon italian cream cake recipe

Written ByJenny Smyth Posted on
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The Best lemon italian cream cake recipe

I’ve been making this lemon Italian cream cake recipe for years, and it never fails to impress my family and friends. The first time I tried it, I was hooked – the combination of the tangy lemon flavor and the rich cream cheese frosting is absolute perfection. It’s a classic dessert that’s perfect for any occasion, whether it’s a special celebration or just a Tuesday.

My kids love helping me make it, too – they love getting their hands dirty and being involved in the process of mixing and measuring out the ingredients. This cake is also incredibly versatile – you can serve it as a single layer, or stack multiple layers for a show-stopping presentation. Either way, it’s sure to be a crowd-pleaser.

And the best part? It’s actually relatively healthy compared to other desserts out there – the lemon and cream cheese give it a nice brightness and flavor without adding any extra sugar or artificial ingredients. One of my favorite things about this recipe is that it’s super easy to make ahead of time.

You can mix up the batter and let it sit in the fridge for up to 24 hours before baking, which makes it perfect for busy weeknights or last-minute gatherings. And once it’s baked, you can store it at room temperature for up to 3 days before serving – just be sure to wrap it tightly in plastic wrap or aluminum foil to keep it fresh. The key to this recipe is using high-quality ingredients – don’t skimp on the butter or cream cheese if you want the best flavor.

And don’t overmix the batter, either – you want to keep it nice and smooth so that the cake turns out light and fluffy.

Lemon Italian Cream Cake

4.9 from 1406 votes

A delightful Lemon Italian Cream Cake featuring a moist lemon cake layered with a creamy lemon filling and topped with a tangy lemon glaze. This cake is perfect for any occasion.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup milk
1/4 cup lemon juice
Zest of 2 lemons

For the Lemon Filling

1/2 cup unsalted butter, softened
3 cups powdered sugar
3 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp lemon extract
2 cups heavy cream

For the Lemon Glaze

1 1/2 cups powdered sugar
3 tbsp lemon juice
1 tbsp lemon zest

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans.
3In a medium bowl, combine the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream together the butter and sugar until light and fluffy.
5This will take about 2-3 minutes with an electric mixer.
6Beat in the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract, milk, lemon juice, and lemon zest.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The batter should be smooth and thick.
10Divide the batter evenly between the prepared cake pans.
11Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
12The cakes should be golden brown and spring back when lightly touched.
13Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
14To make the lemon filling, beat the butter until creamy.
15Gradually add the powdered sugar, mixing well.
16Stir in the lemon juice, lemon zest, and lemon extract until smooth.
17In a separate bowl, whip the heavy cream until stiff peaks form.
18Gently fold the whipped cream into the lemon mixture until well combined.
19The filling should be light and fluffy.
20Once the cakes are completely cooled, place one layer on a serving plate.
21Spread the lemon filling evenly over the top.
22Place the second layer on top of the filling.
23To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
24If the glaze is too thick, add a bit more lemon juice.
25If it is too thin, add more powdered sugar.
26Pour the glaze over the top of the cake, allowing it to drip down the sides.
27The glaze should be smooth and evenly distributed.
28Allow the glaze to set for a few minutes before slicing and serving.
29This cake is best served chilled, but it can be stored at room temperature for up to 3 days.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Electric mixer
Cake pans
Wire rack
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 115mg🧂Sodium: 400mg🌾Total Carbs: 65g🥦Dietary Fiber: 1g🍬Sugars: 50g🥩Protein: 5g

📝Notes

Tips: For a more intense lemon flavor, add an additional teaspoon of lemon extract to the cake batter.

Watch Video Of How Lemon Italian Cream Cake Works

This lemon Italian cream cake recipe is always a good idea for any occasion – whether it’s a special celebration or just a Tuesday.

It’s easy to make ahead of time, stores well at room temperature, and reheats beautifully for a quick dessert fix.

And with its tangy lemon flavor and rich cream cheese frosting, it’s sure to be a crowd-pleaser every time.

❓ Frequently Asked Questions About Lemon Italian Cream Cake

Q: Can I make this cake in advance?

A: Yes, you can make this cake up to 24 hours in advance by mixing up the batter and letting it sit in the fridge until you’re ready to bake. Just be sure to wrap it tightly in plastic wrap or aluminum foil so that it doesn’t dry out.

Q: Can I use different types of citrus zest instead of lemon?

A: While lemon is traditional in this recipe, you can definitely use other citrus zests like lime or orange if you prefer. Just be aware that they may change the flavor profile slightly.

Q: How do I ensure that my cake layers are even?

A: To ensure even layers, make sure your pans are level before pouring in the batter. You can also use a level or a straightedge to check that your layers are even after they’re baked.

Q: Can I frost this cake with something other than cream cheese frosting?

A: While cream cheese frosting is traditional in this recipe, you can definitely use other frostings like buttercream or whipped cream if you prefer. Just be aware that they may change the flavor profile slightly.

Q: Can I make this cake gluten-free?

A: Yes, you can make this cake gluten-free by substituting gluten-free flours for the all-purpose flour called for in the recipe.

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