Italian Lemon Cream Cake

4.8
(113)

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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Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 50 mins
Servings:
12
Yield:
12 servings

Ingredients

  • cooking spray

Cake:

  • 1 (16.25 ounce) package white cake mix

  • ¾ cup milk

  • 1 tablespoon milk

  • 2 eggs

  • 3 ½ tablespoons vegetable oil

Crumb Topping:

  • 2 tablespoons butter, melted

  • ½ teaspoon vanilla extract

Filling:

  • 4 ounces cream cheese, softened

  • cup confectioners' sugar, divided, plus more for dusting

  • 3 tablespoons lemon juice

  • 1 teaspoon grated lemon zest

  • 2 cups heavy whipping cream

Directions

  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)

435 Calories
29g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 435
% Daily Value *
Total Fat 29g 37%
Saturated Fat 14g 71%
Cholesterol 102mg 34%
Sodium 330mg 14%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 1%
Total Sugars 29g
Protein 5g
Vitamin C 2mg 12%
Calcium 132mg 10%
Iron 1mg 4%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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