Go Back
A sliced three-layer lemon cake with fluffy white frosting, garnished with fresh lemon slices on a cake stand.

Light and Fluffy Italian Lemon Cream Cake

Indulge in this exquisite Light and Fluffy Italian Lemon Cream Cake, featuring tender lemon-infused cake layers, a tangy homemade lemon cream filling, and a luscious, airy cream cheese frosting. It's a sunshine-filled dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cake
  • 3 cup all-purpose flour sieved
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened, room temperature (2 sticks)
  • 2 cup granulated sugar
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest from about 2-3 lemons
  • 1 tsp vanilla extract
For the Lemon Cream Filling
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup unsalted butter cold, cut into cubes (1/2 stick)
  • 1 pinch salt
For the Cream Cheese Frosting
  • 16 oz cream cheese softened, full-fat
  • 1/2 cup unsalted butter softened, room temperature (1 stick)
  • 4-5 cup powdered sugar sieved, add to desired consistency
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 9-inch round cake pans (2)
  • Large mixing bowls (3)
  • Electric mixer (stand or hand-held)
  • Saucepan
  • Whisk
  • Fine-Mesh Sieve
  • Rubber Spatula
  • Parchment Paper
  • Cooling racks
  • Offset Spatula or Knife

Method
 

Prepare the Lemon Cake Layers
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the sieved flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
  5. In a separate small bowl, whisk together the buttermilk, fresh lemon juice, lemon zest, and vanilla extract.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
Prepare the Lemon Cream Filling
  1. In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
  2. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
  3. Remove from heat and immediately stir in the cold butter cubes and a pinch of salt until fully melted and smooth.
  4. Pass the lemon cream through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest.
  5. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely chilled and thick (at least 2 hours, or preferably overnight).
Prepare the Cream Cheese Frosting
  1. In a large bowl with an electric mixer, beat the softened cream cheese and butter until smooth and creamy, with no lumps (about 2-3 minutes).
  2. Gradually add the sieved powdered sugar, 1 cup at a time, beating on low speed until combined, then increase to medium-high and beat until fluffy.
  3. Add the lemon juice, vanilla extract, and pinch of salt, and beat until light and fluffy. If the frosting is too thick, add a tiny bit more lemon juice or milk; if too thin, add more powdered sugar.
Assemble the Cake
  1. Once the cake layers are completely cooled and the lemon cream is chilled and firm, place one cake layer on your serving plate or cake stand.
  2. Spread half of the lemon cream filling evenly over the first cake layer, leaving about a 1/2-inch border.
  3. Carefully place the second cake layer on top.
  4. Spread the remaining lemon cream filling evenly over the second cake layer.
  5. Cover the entire cake with the cream cheese frosting, using an offset spatula to create smooth sides and a beautiful top. You can decorate with extra lemon zest or thin lemon slices if desired.
  6. Refrigerate the cake for at least 30 minutes before slicing to allow the frosting and filling to set.

Notes

For the best flavor and texture, ensure all cold ingredients for the cake and frosting (butter, eggs, buttermilk, cream cheese) are at room temperature. This helps create a smooth batter and creamy frosting. The lemon cream filling can be made a day in advance. Store the cake covered in the refrigerator for up to 3-4 days. For cleaner slices, chill the cake well and use a sharp knife dipped in hot water and wiped clean between each slice.