Easy Italian Lemon Cream Cake

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

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.