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–+ servings
Italian Lemon Cream Cake

Italian Lemon Cream Cake That Brightens Up Any Day

This Italian Lemon Cream Cake combines sweet and tangy flavors with a creamy filling, making it a delightful treat for any occasion!
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Feel free to use a homemade mix for a fresher taste.
  • ¾ cup Milk Almond milk can be used as a lactose-free alternative.
  • ½ cup Vegetable Oil Can substitute with canola or melted coconut oil.
  • 3 large Eggs Use room temperature eggs for best results.
For the Topping
  • ½ cup Unsalted Butter Margarine can be used, but unsalted is preferred.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a unique twist.
For the Cream Filling
  • 8 oz Cream Cheese Mascarpone can be used for a richer filling.
  • ⅓ cup Confectioners' Sugar Agave nectar can be used for a lower sugar option.
  • ¼ cup Lemon Juice Freshly squeezed is the best choice for flavor.
  • 1 tablespoon Grated Lemon Zest Enhances the lemon flavor and aroma.
  • 1 cup Heavy Whipping Cream Coconut cream can be used as a non-dairy option.

Equipment

  • 10-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • spatula
  • whisk
  • Serrated Knife

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and prepare a 10-inch springform pan by greasing it.
  2. In a mixing bowl, combine the cake mix, milk, vegetable oil, and eggs. Blend on medium speed for 2 minutes until smooth.
  3. Melt the butter, mix with vanilla extract, add reserved dry cake mix to create crumbly topping, and sprinkle over batter.
  4. Bake for 30-35 minutes, checking for doneness with a toothpick. Allow to cool for 15-20 minutes in the pan.
  5. Prepare the filling by beating cream cheese, confectioners' sugar, lemon juice, and lemon zest until smooth. Whip heavy cream and fold in.
  6. Once cooled, slice the cake horizontally into two layers, spread filling on the bottom layer, and place the top layer on.
  7. Cover and refrigerate for at least 4 hours before serving to let flavors meld and cake firm up.
  8. Before serving, dust the top with confectioners' sugar and enjoy with fresh fruit or citrus glaze.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 55mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure ingredients like eggs and cream cheese are at room temperature for easier mixing and a smoother filling. Chill for optimal flavor!

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