Go Back
Italian Lemon Cream Cake

Italian Lemon Cream Cake

A classic Italian dessert featuring layers of tender lemon sponge cake filled with rich mascarpone cream and fresh lemon curd. This elegant cake combines the bright, zesty flavors of fresh lemons with creamy, indulgent textures for a perfect balance of sweet and tart.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 12
Calories 445 kcal

Equipment

  • 2 9-inch round cake pans For baking cake layers
  • 1 Electric mixer Stand or hand mixer
  • 1 Large mixing bowl For cake batter
  • 2 Medium mixing bowls For cream and curd
  • 1 Wire cooling racks For cooling cake layers
  • 1 Rubber spatula For folding ingredients
  • 1 Measuring cups and spoons Standard baking measurements
  • 1 Fine-mesh sieve For sifting flour
  • 1 Zester or microplane For lemon zest
  • 1 Cake turntable Optional, for easier assembly

Ingredients
  

  • For the Lemon Sponge Cake:
  • 6 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour sifted
  • 1/4 cup cornstarch
  • 1/4 cup unsalted butter melted and cooled
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest from 2 lemons
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Lemon Cream Filling:
  • 16 oz mascarpone cheese room temperature
  • 1 cup heavy whipping cream cold
  • 1/2 cup powdered sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest from 1 lemon
  • 1 teaspoon vanilla extract
  • For the Lemon Curd:
  • 1/2 cup fresh lemon juice from 3-4 lemons
  • 1/3 cup granulated sugar
  • 3 large egg yolks
  • 4 tablespoons unsalted butter cut into pieces
  • 1 tablespoon lemon zest
  • 1 pinch salt
  • For Assembly:
  • 1/4 cup limoncello optional, for brushing
  • 2 tablespoons water mixed with limoncello
  • 1 medium lemon for garnish, thinly sliced
  • 1 tablespoon powdered sugar for dusting

Instructions
 

  • Make the Lemon Curd:
  • In a medium saucepan, whisk together lemon juice, sugar, and egg yolks until smooth.
  • Cook over medium-low heat, whisking constantly, until mixture thickens and coats the back of a spoon (about 8-10 minutes).
  • Remove from heat and whisk in butter pieces one at a time until smooth.
  • Stir in lemon zest and salt. Press plastic wrap directly onto surface and refrigerate for at least 2 hours.
  • Make the Cake Layers:
  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, beat eggs and sugar with electric mixer on high speed for 8-10 minutes until thick and pale.
  • Sift together flour, cornstarch, and salt. Gently fold dry ingredients into egg mixture in three additions.
  • Combine melted butter, lemon juice, lemon zest, and vanilla. Fold into batter until just combined.
  • Divide batter between prepared pans and bake for 30-35 minutes until golden and springs back when lightly touched.
  • Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  • Make the Lemon Cream:
  • In a large bowl, beat mascarpone until smooth and creamy.
  • In separate bowl, whip heavy cream and powdered sugar to soft peaks.
  • Gently fold whipped cream into mascarpone along with lemon juice, zest, and vanilla until combined.
  • Assemble the Cake:
  • Cut each cake layer in half horizontally to create 4 thin layers.
  • Place first layer on serving plate. If using limoncello, brush lightly over cake.
  • Spread 1/3 of lemon cream over layer, then dollop 1/3 of lemon curd and gently swirl.
  • Repeat layering process with remaining layers, cream, and curd.
  • Refrigerate assembled cake for at least 4 hours or overnight.
  • Before serving, dust with powdered sugar and garnish with lemon slices.

Notes

  • For best results, use fresh lemons and zest them just before using to maintain maximum flavor
  • The cake layers can be made 1 day ahead and wrapped tightly in plastic wrap
  • Lemon curd can be made up to 3 days in advance and stored covered in refrigerator
  • If limoncello is not available, substitute with additional lemon juice mixed with simple syrup
  • For a lighter version, substitute half the mascarpone with Greek yogurt
  • Cake is best served chilled and will keep covered in refrigerator for up to 3 days
  • Allow cake to sit at room temperature for 15 minutes before slicing for easier cutting
  • Use a sharp, clean knife and wipe between cuts for neat slices