Can I make this Italian Lemon Cream Cake in advance for a special occasion?

Absolutely! You can bake the cake layers up to 2 days ahead and store them wrapped in plastic at room temperature. The lemon cream filling can be made 1 day ahead and refrigerated. However, the whipped cream frosting is best made just before assembly. The fully assembled cake is best enjoyed within 24-48 hours.

Is it possible to make this recipe without dairy?

Yes, this Italian Lemon Cream Cake can be adapted for dairy-free diets. Use plant-based butter, coconut cream instead of heavy cream, and dairy-free cream cheese alternative in place of mascarpone. The texture will be slightly different, but the flavors will still shine through.

My cake layers didn't rise much. What went wrong?

The most common culprits are expired leavening agents (baking powder/soda), overmixing the batter, or oven temperature issues. Check that your baking powder is fresh (replace every 6-12 months), mix just until ingredients are combined, and consider using an oven thermometer to verify temperature accuracy.

How do I prevent my whipped cream frosting from melting or weeping?

Stabilized whipped cream is key for this Italian Lemon Cream Cake. Make sure all equipment is very cold, add the powdered sugar (which contains cornstarch that helps stabilize), and consider adding ½ teaspoon of unflavored gelatin bloomed in 1 tablespoon of cold water, then melted and cooled slightly before folding into the cream.

Can I use Meyer lemons instead of regular lemons?

Meyer lemons make an excellent substitution in this Italian Lemon Cream Cake! Their naturally sweeter, less acidic flavor creates a more delicate citrus profile. You might reduce the sugar slightly (about 2 tablespoons less) to account for their natural sweetness.

My mascarpone filling curdled. How can I fix it?

Mascarpone can curdle if it's too cold or if overmixed. To prevent this, ensure all ingredients are at the same temperature. If it does curdle, try gently warming the mixture over a double boiler while whisking constantly until smooth, then re-chill before proceeding.

Italian Lemon Cream Cake Ultimate Guide For Dessert Lovers

Name: Italian Lemon Cream Cake Ultimate Guide For Dessert Lovers
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: Cake:; 2 cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1½ cups granulated sugar; 4 large eggs, room temperature; 2 tablespoons lemon zest; ¼ cup lemon juice; 1 teaspoon vanilla extract; ¾ cup buttermilk; Lemon Cream Filling:; 1 cup heavy whipping cream; 8 oz mascarpone cheese, softened; ½ cup powdered sugar; 3 tablespoons lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; Whipped Cream Frosting:; 2 cups heavy whipping cream, cold; ½ cup powdered sugar; 1 teaspoon vanilla extract

Description

Discover the perfect balance of tangy citrus and creamy sweetness with this irresistible Italian Lemon Cream Cake recipe. A delicious treat for any occasion!

Ingredients

Scale

Cake:
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs, room temperature
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
¾ cup buttermilk
Lemon Cream Filling:
1 cup heavy whipping cream
8 oz mascarpone cheese, softened
½ cup powdered sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Whipped Cream Frosting:
2 cups heavy whipping cream, cold
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
Alternate adding dry ingredients and buttermilk until just combined.
Divide batter between pans and bake for 25-30 minutes, until a toothpick comes out clean.
Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Beat heavy cream for filling until soft peaks form.
Beat mascarpone and powdered sugar until smooth. Add lemon juice, zest, and vanilla. Fold in whipped cream.
Beat heavy cream for frosting until stiff peaks form with powdered sugar and vanilla.
Assemble cake: cake layer, lemon cream filling, second cake layer, and whipped cream frosting.

Notes

For best results, ensure all dairy ingredients are at room temperature before starting.
Do not overmix the cake batter once the flour is added.
The assembled cake should be refrigerated within 2 hours due to the cream filling.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 475 kcal
Sugar: 30g
Sodium: 210mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0.5g
Protein: 6g
Cholesterol: 165mg

Keywords: Italian lemon cream cake, lemon dessert, citrus cake, layered cake, creamy lemon cake