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A slice of Italian Lemon Cream Cake on a plate, garnished with whipped cream and lemon zest, with the rest of the cake and fresh lemons in the background.
Maryam

Italian Lemon Cream Cake

Indulge in this exquisite Italian Lemon Cream Cake, featuring tender lemon-infused cake layers, a bright, creamy lemon mascarpone filling, and a luscious cream cheese frosting. A perfect dessert for any occasion!
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cake
  • 2 1/4 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened, room temperature
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 2 tbsp lemon zest finely grated (from 2-3 lemons)
For the Lemon Mascarpone Cream Filling
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice (from 1-2 lemons)
  • 1 tbsp lemon zest finely grated
  • 1/4 cup cornstarch
  • 1 1/2 cups whole milk
  • 1/4 cup unsalted butter cold, cut into cubes
  • 1 cup mascarpone cheese cold
For the Cream Cheese Frosting
  • 12 oz cream cheese softened, room temperature
  • 1/2 cup unsalted butter softened, room temperature
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional, for tang)
For Garnish (Optional)
  • 1 tbsp lemon zest
  • 2 tbsp fresh mint leaves chopped

Equipment

  • Three 8-inch round cake pans
  • Parchment Paper
  • Electric mixer (stand or hand-held)
  • Mixing Bowls
  • Saucepan
  • Whisk
  • Spatula
  • Fine-mesh strainer
  • Wire cooling rack
  • Offset Spatula

Method
 

Prepare the Lemon Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer with the paddle attachment, cream the softened unsalted butter until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
  6. Divide the batter evenly among the three prepared cake pans.
  7. Bake for 28-35 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
  8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Make the Lemon Mascarpone Cream Filling
  1. In a medium saucepan, whisk together the egg yolks, granulated sugar, fresh lemon juice, lemon zest, and cornstarch until smooth.
  2. Gradually whisk in the whole milk until fully combined.
  3. Place the saucepan over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil (about 5-7 minutes). It should be thick enough to coat the back of a spoon.
  4. Remove from heat and immediately whisk in the cold, cubed unsalted butter until melted and smooth.
  5. Pour the lemon cream through a fine-mesh strainer into a clean bowl to remove any lumps or cooked egg bits.
  6. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming and refrigerate until completely chilled (at least 2-3 hours, or preferably overnight).
  7. Once thoroughly chilled, gently whisk the cold mascarpone cheese into the lemon cream until smooth and fully incorporated. Be careful not to overmix, as mascarpone can curdle.
Prepare the Cream Cheese Frosting
  1. In the bowl of an electric mixer with the paddle attachment, beat the softened cream cheese and butter together on medium speed until smooth and creamy (about 2-3 minutes).
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increase speed to medium until fluffy.
  3. Add the vanilla extract and optional lemon juice, beating until light and fluffy. Do not overmix.
Assemble the Italian Lemon Cream Cake
  1. Ensure all cake layers are completely cool. If desired, level the tops of the cake layers with a serrated knife for even stacking.
  2. Place one cake layer on your serving plate or cake stand. Spread about 3/4 cup of the lemon mascarpone cream filling evenly over the top, leaving a small border.
  3. Top with the second cake layer and spread another 3/4 cup of lemon mascarpone cream filling.
  4. Place the final cake layer on top.
  5. Use an offset spatula or butter knife to apply a thin "crumb coat" of the cream cheese frosting all over the cake. This traps any loose crumbs.
  6. Refrigerate the cake for 15-20 minutes to set the crumb coat.
  7. Apply the remaining cream cheese frosting to the top and sides of the cake, decorating as desired.
  8. Garnish with extra lemon zest and fresh mint leaves, if using.
  9. Refrigerate for at least 30 minutes before slicing and serving for the frosting to set.

Notes

For best results, ensure all cold ingredients (butter, eggs, buttermilk, cream cheese) for the cake and frosting are at room temperature unless specified otherwise. This helps them combine smoothly and ensures a consistent texture.
The lemon mascarpone cream filling can be made a day in advance and stored in the refrigerator.
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature for about 15-20 minutes before serving for optimal flavor and texture.
To prevent the cake layers from doming, you can use baking strips around your cake pans.