Light and Fluffy Italian Lemon Cream Cake Recipe

Introduction

A Light and Fluffy Italian Lemon Cream Cake is the ultimate centerpiece dessert for anyone who loves vibrant citrus and delicate sweetness. With its cloud-like crumb and zesty lemon cream, this cake delivers freshness in every bite, making it perfect for spring celebrations, afternoon tea, or any occasion that calls for a show-stopping treat. Its irresistible texture and elegant flavor ensure it stands out at any gathering, delighting both kids and adults.

Why This Italian Lemon Cream Cake Is a Must-Try

This cake is the embodiment of Italian baking finesse: soft, airy layers with a tangy lemon cream filling, finished with a light dusting of powdered sugar. What sets it apart is the beautifully balanced flavor—a gentle zestiness that enlivens but never overwhelms. The cream layer keeps the cake moist, while the subtle sweetness ensures that even those who shy away from rich desserts will be smitten. Easy to prepare but impressive in presentation, it’s a delightful way to showcase fresh lemon.

Baking the Light and Fluffy Cake Layers

Achieving an ethereal, fluffy texture requires careful mixing and high-quality tools. Begin by sifting your flour, baking powder, and salt into a bowl. Using an electric mixer, cream together butter, sugar, and lemon zest until pale and fluffy. Gradually add eggs—incorporating them one at a time—then blend in the lemon juice and vanilla.

For a consistent, easy-to-release bake, line your cake pans with sheets from the Reynolds Kitchens Brown Parchment Paper Roll. This prevents sticking, allowing your cakes to come out effortlessly and intact for perfect layering.

Making the Zesty Lemon Cream Filling

The cream filling is the heart of this Italian lemon cake—a smooth mixture of mascarpone, whipped cream, and lemon curd. Whip your cream to soft peaks with a reliable hand or stand mixer for an ultra-light texture. Gently fold in mascarpone and lemon curd until just combined, creating a filling that’s both tangy and rich.

For silky-smooth lemon curd, prepare it using the Ninja BL610 Professional 72 Oz Countertop Blender, Black. A few quick pulses create an ultra-fine, lump-free consistency.

Assembly and Finishing Touches

Once your cake layers are cooled, level them for a neat look. Generously spread the lemon cream filling between the layers and on top, letting a bit of cream peek out for a rustic effect. A gentle dusting of powdered sugar or a sprinkle of finely grated lemon zest is all you need for a classic finish.

A precise, uniform slice is easy with the Bamboo Cutting Boards for Kitchen, Set of 3—their sturdy surface helps you slice cleanly without damaging those delicate layers.

Serving Suggestions for Maximum Enjoyment

Serve each generous wedge chilled, perhaps paired with a light tea or sparkling Prosecco. For gatherings, present the cake atop a pretty platter and cut with a sharp, nonstick blade for a perfect edge. Keep extra slices fresh in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup)—these airtight containers maintain the cake’s moistness for several days.

Nutritional Information and Serving Size

This recipe yields about 12 slices, each with approximately 310 calories, based on the ingredients listed. Its airy structure ensures it’s lighter than most layer cakes, but it’s still a delightful indulgence for special occasions.

Light and Fluffy Italian Lemon Cream Cake (Recap)

This light and fluffy Italian lemon cream cake strikes a balance between bright zest and creamy richness. With its simple yet sophisticated profile, it’s a crowd-pleaser that elevates any menu. Whether you’re celebrating or just enjoying an afternoon treat, this cake brings sunshine to the table.

Instructions

1. Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with the Reynolds Kitchens Brown Parchment Paper Roll to ensure easy cake removal.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In a large mixing bowl, beat softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 4 minutes.
4. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract and lemon juice.
5. Gradually fold in the dry ingredients using a spatula, mixing until just combined.
6. Divide batter evenly between prepared pans. Smooth tops and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes, then turn onto a wire rack to cool completely.
8. For the filling, whip heavy cream in the Ninja BL610 Professional 72 Oz Countertop Blender, Black or with a stand mixer until soft peaks form. Fold in mascarpone, lemon curd, and powdered sugar until just combined.
9. To assemble, place one cake layer on a Bamboo Cutting Boards for Kitchen, Set of 3. Spread half the lemon cream filling over the top. Add second cake layer and spread remaining filling on top, letting it gently cascade down the sides.
10. Dust the cake with powdered sugar before serving. Store leftover slices in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for best freshness.

Cook and Prep Times

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour (plus cooling and assembly)