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Italian Lemon Cream Cake

Cindy Catudal Shank

"I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator."
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4 h 50 m servings 434 cals
Original recipe yields 12 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
  2. Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
  3. Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
  5. Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
  6. Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Nutrition Facts

Per Serving: 434 calories; 29.2 g fat; 39.5 g carbohydrates; 4.9 g protein; 102 mg cholesterol; 330 mg sodium. Full nutrition

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Read all reviews 56
  1. 63 Ratings

Most helpful positive review

I should preface this by saying that I've never had the restaurant version the submitter talks about. I wanted to like this more than I did, but most of my feelings about it have to do with wan...

Most helpful critical review

am I missing something? this was unpleasant. won't make this one again, sorry

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Most positive
Least positive

I should preface this by saying that I've never had the restaurant version the submitter talks about. I wanted to like this more than I did, but most of my feelings about it have to do with wan...

I love this, it's like my Italian gramma used to make, but easier because of the cake mix, I used 3tlbs lemon juice and one tlb lemon zest as her cake called for in the cake and it was perfect, ...

While I still prefer the restaurant version, this was delicious. I've made it twice. The first time I used a lemon cake mix because I didn't have white. I also baked it in a 9 x 13 pan becaus...

This was great! Easy to make, light, tasty, and flavorful. I made the recipe as directed. I can't wait to make it for a family event.

I made this for an Italian family's Christmas dinner and they loved it! Even Nana gave me a compliment. I don't have a spring pan so I used two 8" cake pans. I also wrapped waxpaper around it ...

I knew I'd want a more robust lemon flavor after reading the ingredients. I used a yellow cake mix and added a box of lemon pudding to the cake batter. My mother used to add instant pudding to h...

I loved this recipe, though I did make one change. I added the juice and zest of a whole lemon to the cake batter. It turned out like a giant lemon bar. It was amazing.

I've never had the restaurant version, but this recipe was delicious. I used a full box of cake mix, and bought a second box to make the crumbs. (It did not seem enough, otherwise, when you ha...

I made this cake recipe exactly as it is written. It was much easier than I anticipated. I actually made it late one evening when I arrived home after working a 12 hour shift. It was the centerp...