Name: Italian Lemon Cream Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 8 oz mascarpone cheese, softened; 1/2 cup powdered sugar; 1 tbsp lemon zest (for filling); 1 tbsp lemon juice (for filling); 1 tsp vanilla extract (for filling); 1 cup heavy whipping cream; 1/2 cup sweetened shredded coconut (optional, for topping); Lemon slices (for garnish)

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This Italian Lemon Cream Cake is a light, elegant dessert with layers of soft lemon-scented cake and rich mascarpone cream. Frosted with whipped topping and garnished with coconut and lemon slices, it’s a fresh, citrusy treat that’s perfect for springtime gatherings or afternoon indulgence.

Why You’ll Love This Recipe

Italian Lemon Cream Cake is the perfect balance of delicate citrus flavor and creamy texture. The lemon zest and juice brighten the buttery cake layers, while the mascarpone filling brings a rich, smooth contrast. Finished with a cloud-like whipped topping and optional shredded coconut, this cake offers an elegant presentation without being overly heavy. It’s ideal for birthdays, holidays, brunches, or any time you want a show-stopping dessert that feels both luxurious and light.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Filling & Frosting:

8 oz mascarpone cheese, softened
1/2 cup powdered sugar
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 cup heavy whipping cream
1/2 cup sweetened shredded coconut (optional, for topping)
Lemon slices, for garnish

Directions

Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
Combine and Bake:
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
- Divide the batter evenly between the two prepared pans.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Filling & Frosting:
- In a bowl, beat the mascarpone cheese with powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the lemon mascarpone cream over the layer.
- Top with the second cake layer and spread the remaining cream on top.
Garnish and Chill:
- Sprinkle with shredded coconut and garnish with lemon slices if desired.
- Chill for at least 30 minutes before serving to help the cake set.

Servings and timing

Servings: 10 slices
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories per serving: Approximately 365 kcal

Variations

Coconut-Free: Omit the coconut topping for a simpler presentation.
Lemon Syrup Soak: Brush cake layers with a lemon syrup (lemon juice and sugar) for extra moisture.
Berry Garnish: Add fresh raspberries or blueberries on top for a fruity contrast.
Cream Cheese Substitute: Use softened cream cheese in place of mascarpone if needed.
Bundt Cake Style: Bake in a bundt pan and top with lemon glaze instead of cream.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days.
Let the cake sit at room temperature for 15–20 minutes before serving for best texture.
Freezing is not recommended due to the whipped cream filling.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.

What is mascarpone cheese?

Mascarpone is a rich, creamy Italian cheese often used in desserts. It adds smooth texture and mild flavor to the frosting.

Can I make this cake a day in advance?

Yes, the flavors develop beautifully overnight. Keep it chilled until serving.

How do I keep the whipped topping stable?

Ensure the whipped cream is beaten to stiff peaks and fold gently into the mascarpone for a stable texture.

Can I use lemon extract for stronger flavor?

Yes, add 1/4 teaspoon of lemon extract to the batter or cream for a more pronounced citrus flavor.

Can I make this as a sheet cake?

Yes, bake the batter in a 9×13-inch pan and spread the frosting on top once cooled.

What type of buttermilk is best?

Any store-bought or homemade buttermilk substitute (milk + lemon juice or vinegar) will work well.

Can I use store-bought whipped topping instead of whipping cream?

Yes, you may use stabilized whipped topping, though the texture will be slightly different.

How do I zest a lemon?

Use a fine grater or microplane to zest only the yellow part of the peel—avoid the bitter white pith.

Can I freeze leftover slices?

Freezing is not ideal due to the mascarpone and whipped cream, which may separate upon thawing.

Conclusion

Italian Lemon Cream Cake is a refreshing and elegant dessert that’s as beautiful as it is delicious. With its soft lemon cake layers and luscious mascarpone filling, it’s a treat that’s perfect for warm-weather celebrations, weekend baking, or simply indulging in something sweet and bright. Whether you serve it at a brunch or afternoon tea, it’s sure to leave a lasting impression.

Italian Lemon Cream Cake

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Author: Mia
Total Time: 45 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This elegant Italian Lemon Cream Cake is a light, layered dessert featuring lemon-scented mascarpone cream, moist vanilla-lemon cake, and a topping of whipped cream and shredded coconut. Perfect for spring and special occasions.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in buttermilk, lemon juice, lemon zest, and vanilla until well combined.
Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
Divide batter evenly between prepared pans and bake for 20–25 minutes, until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To make the filling, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the mascarpone mixture.
Spread half the filling between the cake layers, and the other half on top of the cake.
Garnish with shredded coconut and lemon slices. Chill before serving.