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Italian Lemon Cream Cake

Rated as 4.78 out of 5 Stars

"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
Original recipe yields 12 servings


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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 39.5 4.9 102 330 Full nutrition

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Read all reviews 71
  1. 83 Ratings

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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

Why does the video use confectioners sugar for the crumb topping, but the recipe says to reserve 1 cup cake mix for it. Which is it?

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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...

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 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 ...

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.

This is a delicious cake that has gotten rave reviews from everyone who's had it. I wanted a "light" dessert to serve with a heavy meal and this cake hit the spot. I recommend letting the cake c...

LOVE THIS RECIPE! I have now made it twice in the last few weeks. It's the perfect spring/summer cake. I have done what others have suggested and added a few tablespoons of lemon juice and a ...

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.