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Heavenly Italian Lemon Cream Cake Recipe

Heavenly Italian Lemon Cream Cake

A tender white cake is split into two layers and filled with airy lemon cream cheese filling, then chilled and dusted with confectioners’ sugar. This refreshing Italian-inspired dessert serves 8–10.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box (15.25 ounces/432 grams) White or vanilla cake mix
  • 1 cup Water
  • 1/3 cup (80 milliliters) Vegetable oil
  • 3 Large eggs
  • 1 lemon Finely grated lemon zest
Lemon Cream Filling
  • 1 package (8 ounces/226 grams) Full-fat cream cheese, softened
  • 1 cup (120 grams) Confectioners’ sugar, plus more for finishing
  • 2 tablespoons Fresh lemon juice
  • 1 lemon Finely grated lemon zest
  • 1 teaspoon Vanilla extract
  • 1 cup (240 milliliters) Cold heavy whipping cream
  • 1 small pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper.
  2. Mix the cake mix, water, vegetable oil, eggs, and finely grated lemon zest according to the package directions, beating only until the batter is smooth.
  3. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, until the tops spring back lightly and a toothpick inserted in the centers comes out clean.
  4. Cool the cakes in their pans for about 10 minutes. Turn them out onto wire racks and let them cool completely before adding the filling.
  5. Beat the softened cream cheese, confectioners’ sugar, lemon juice, lemon zest, vanilla extract, and salt until smooth and creamy.
  6. In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks. Fold the whipped cream gently into the cream cheese mixture until evenly combined.
  7. Place one cooled cake layer on a serving plate and spread the lemon cream evenly over the top. Set the second cake layer on top, keeping the layers centered.
  8. Chill the assembled cake for at least 1 hour. Dust generously with confectioners’ sugar just before slicing and serving.

Notes

Zest the lemons before juicing them. Chill the bowl, beaters, and cream before whipping, and chill the finished cake before slicing so the filling sets cleanly. Do not overmix the cake batter or overwhip the cream.