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–+ servings

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.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling and Chilling Time 4 hours
Cuisine Italian
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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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