Can I make this cake the day before serving?

Absolutely and we strongly recommend it. Making this cake the day before and chilling it overnight gives you the most deeply flavored, cleanly sliced, and beautifully set result. The lemon cream filling absorbs gently into the cake layers overnight and the whole cake tastes more cohesive and more delicious than it does on the day it is made.

What can I use if I do not have buttermilk?

Make a very simple buttermilk substitute by stirring 1 tablespoon of fresh lemon juice or white vinegar into 1 cup of regular whole milk. Let it sit for 5 minutes until it curdles slightly and use it exactly as you would buttermilk in the recipe. The slight acidity tenderizes the cake crumb beautifully.

Can I use lemon curd instead of making the cream filling from scratch?

Yes. Swirl 3 to 4 tablespoons of good quality lemon curd into the cream cheese base before folding in the whipped cream. It adds a more intense lemon flavor and a gorgeous depth of color to the filling. You can also spread a thin layer of lemon curd directly onto the cake layers before adding the cream filling for an extra burst of citrus in every bite.

Italian Lemon Cream Cake Easy Elegant Lemon Recipe

Name: Italian Lemon Cream Cake The Most Beautiful and Elegant Lemon Cake You Will Bake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 2 1/2 cups All-Purpose Flour; 2 1/2 tsp Baking Powder; 1/2 tsp Salt; 3/4 cup Unsalted Butter, softened; 1 1/2 cups Granulated Sugar; 4 large Eggs, room temperature; 1 tbsp Pure Vanilla Extract; 1 cup Buttermilk, room temperature; 8 oz Cream Cheese, softened; 1 cup Powdered Sugar; 1 tbsp Fresh Lemon Zest; 2 tbsp Fresh Lemon Juice; 1 cup Heavy Whipping Cream cold for filling; 1 cup Heavy Whipping Cream cold for topping; 1/4 cup Powdered Sugar for topping; 1 tsp Pure Vanilla Extract for topping; Fresh Lemon Zest for garnish; Powdered Sugar for dusting; White Chocolate Curls optional

Description

A stunning Italian Lemon Cream Cake with soft buttermilk vanilla cake layers, a tangy lemon cream cheese filling folded with whipped cream, and a silky vanilla whipped cream topping. Bright, elegant, and impossibly delicious.

Ingredients

Scale

2 1/2 cups All-Purpose Flour

2 1/2 tsp Baking Powder

1/2 tsp Salt

3/4 cup Unsalted Butter, softened

1 1/2 cups Granulated Sugar

4 large Eggs, room temperature

1 tbsp Pure Vanilla Extract

1 cup Buttermilk, room temperature

8 oz Cream Cheese, softened

1 cup Powdered Sugar

1 tbsp Fresh Lemon Zest

2 tbsp Fresh Lemon Juice

1 cup Heavy Whipping Cream cold for filling

1 cup Heavy Whipping Cream cold for topping

1/4 cup Powdered Sugar for topping

1 tsp Pure Vanilla Extract for topping

Fresh Lemon Zest for garnish

Powdered Sugar for dusting

White Chocolate Curls optional

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

2. Whisk together flour, baking powder, and salt. Sift and set aside.

3. Beat softened butter and sugar on medium-high for 3 to 4 minutes until pale and fluffy.

4. Add eggs one at a time, mixing well after each. Stir in vanilla.

5. Add dry ingredients in three batches alternating with buttermilk. Mix until just combined.

6. Divide batter between pans and bake 25 to 30 minutes until a toothpick comes out clean.

7. Cool in pans 10 minutes then turn out onto wire racks to cool completely.

8. Beat softened cream cheese, powdered sugar, lemon zest, and lemon juice until completely smooth.

9. Whip cold heavy cream to stiff peaks in a separate bowl. Fold gently into lemon mixture.

10. Whip second cup of cold heavy cream with powdered sugar and vanilla to soft peaks for topping.

11. Slice each cooled cake layer in half horizontally for four layers.

12. Spread lemon cream filling generously between each layer.

13. Top cake with vanilla whipped cream and swirl gently.

14. Garnish with lemon zest, powdered sugar, and white chocolate curls.

15. Refrigerate at least 1 hour before slicing and serving.

Notes

All ingredients should be at room temperature before beginning.

Sift dry ingredients for the lightest most tender crumb.

Always use fresh lemon juice and zest for the best flavor.

Chill the assembled cake for at least 1 hour for clean slices.

This cake tastes even better made the day before and chilled overnight.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 220mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Keywords: italian lemon cream cake, lemon cream cheese cake, lemon layer cake, elegant lemon cake recipe