Elevate your dessert game with this Italian Lemon Cream Cake, a light and zesty treat that combines the delicate texture of a fluffy white cake with a rich, tangy lemon cream filling.

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Perfect for any occasion, this cake is not only visually stunning but also irresistibly delicious.

Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake is sure to impress with its elegant flavors and creamy goodness.

Easy to make and even easier to enjoy, it’s a delightful addition to any dessert table.

Ingredients:

• cooking spray

For the Cake:

• 1 (15.25-ounce) package white cake mix
• ¾ cup milk
• 1 tablespoon milk
• 3 ½ tablespoons vegetable oil
• 2 eggs

For the Crumb Topping:

• 2 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract

For the Filling:

• 4 ounces cream cheese, softened
• ⅔ cup confectioners’ sugar, divided
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 2 cups heavy whipping cream

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Instructions

Step 1: Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Lightly coat the bottom of a 10-inch spring form pan with cooking spray.

Step 2: Mix the Cake Batter

• In a large bowl, set aside 1 cup of the cake mix for the crumb topping.
• Add the remaining cake mix to the bowl, then stir in ¾ cup plus 1 tablespoon of milk, vegetable oil, and eggs.
• Beat with an electric mixer until well combined, about 2 minutes.
• Pour this batter into your prepared spring form pan.

Step 3: Make the Crumb Topping

• In a separate bowl, whisk together the melted butter and vanilla extract.
• Stir in the reserved 1 cup of cake mix until the mixture is crumbly.
• Sprinkle this crumb topping evenly over the cake batter.

Step 4: Bake

• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan until it reaches room temperature.

Step 5: Prepare the Filling

• In a bowl, beat the softened cream cheese with ⅓ cup of the confectioners’ sugar until smooth.
• Add the lemon juice and lemon zest, and mix until combined.
• In another bowl, beat the remaining ⅓ cup of confectioners’ sugar with the heavy whipping cream until stiff peaks form.
• Gently fold the cream cheese mixture into the whipped cream until fully combined.

Step 6: Assemble the Cake

• Carefully remove the cooled cake from the springform pan. Using a serrated knife, slice the cake horizontally into two layers.
• Spread the lemon cream filling over the bottom layer, then place the top layer over the filling.
• Refrigerate the assembled cake for at least 4 hours.

Step 7: Serve

• Before serving, dust the top of the cake with additional confectioners’ sugar.

FAQs

Can I use a different size pan?

Yes, you can use a different size pan, but be aware that baking times may vary. Adjust the baking time as needed and check for doneness with a toothpick.

How can I make the cake ahead of time?

This cake can be made up to 2 days in advance. Store it in the refrigerator until you’re ready to serve.Just make sure to dust it with confectioners’ sugar right before serving to keep it looking fresh.

Easy Italian Lemon Cream Cake

This Italian Lemon Cream Cake features a light, fluffy white cake topped with a tangy lemon cream filling and crumbly topping, making it a refreshing and elegant dessert.

Print Pin Rate

Cuisine: Italian

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Cooling and Chilling Time: 4 hours hours

Servings: 8

Ingredients

• ▢ cooking spray
• ▢ 1 (15.25 ounce) package white cake mix
• ▢ ¾ cup milk
• ▢ 1 tbsp milk
• ▢ 3 ½ tbsp vegetable oil
• ▢ 2 egg
• ▢ 2 tbsp unsalted butter melted
• ▢ ½ tsp vanilla extract
• ▢ 4 ounces cream cheese softened
• ▢ ⅔ cup confectioners’ sugar devided
• ▢ 3 tbsp lemon juice
• ▢ 1 tsp lemon zest grated
• ▢ 2 cups heavy whipping cream

Instructions

Prepare the Pan

1. Preheat your oven to 350°F (175°C).

   Lightly coat the bottom of a 10-inch springform pan with cooking spray.

Mix the Cake Batter

1. In a large bowl, set aside 1 cup of the cake mix for the crumb topping.

   Add the remaining cake mix to the bowl, then stir in ¾ cup plus 1 tablespoon of milk, vegetable oil, and eggs.

   Beat with an electric mixer until well combined, about 2 minutes.

   Pour this batter into your prepared springform pan.

Make the Crumb Topping

1. In a separate bowl, whisk together the melted butter and vanilla extract.

   Stir in the reserved 1 cup of cake mix until the mixture is crumbly.

   Sprinkle this crumb topping evenly over the cake batter.

Bake

1. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

   Let the cake cool in the pan until it reaches room temperature.

Prepare the Filling

1. In a bowl, beat the softened cream cheese with ⅓ cup of the confectioners’ sugar until smooth.

   Add the lemon juice and lemon zest, and mix until combined.

   In another bowl, beat the remaining ⅓ cup of confectioners’ sugar with the heavy whipping cream until stiff peaks form.

   Gently fold the cream cheese mixture into the whipped cream until fully combined.

Assemble the Cake

1. Carefully remove the cooled cake from the springform pan.

   Using a serrated knife, slice the cake horizontally into two layers.

   Spread the lemon cream filling over the bottom layer, then place the top layer over the filling.

   Refrigerate the assembled cake for at least 4 hours.

Serve

1. Before serving, dust the top of the cake with additional confectioners’ sugar.

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