If you’re craving a dessert that’s as elegant as it is irresistible, this Italian Lemon Cream Cake is the ultimate treat. Layers of soft, vanilla-scented cake are paired with a tangy lemon cream cheese filling and topped with fluffy whipped cream, creating a dessert that tastes as heavenly as it looks. Inspired by the famous Olive Garden Lemon Cream Cake, this homemade version is fresh, zesty, and surprisingly easy to make.
Perfect for brunch, birthdays, or a cozy dinner finale, this lemon velvet cream cake is a crowd-pleaser that doesn’t require you to be a pastry chef. Just follow these steps and enjoy a dessert that’s creamy, airy, and bursting with lemon flavor.
What Makes Italian Lemon Cream Cake Special?
This cake combines:
- Soft Vanilla Cake Layers: Moist and tender, with a delicate crumb.
- Creamy Lemon Filling: A rich blend of cream cheese, lemon zest, juice, and whipped cream.
- Light Whipped Topping: Silky, smooth, and perfect for garnish.
- Elegant Presentation: Bakery-style layers with optional white chocolate curls or lemon zest on top.
It’s a dessert that balances tart and sweet perfectly—light, airy, and indulgent all at once.
Ingredients
For the Cake Layers:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
For the Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup heavy whipping cream
For the Whipped Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Lemon zest
- Powdered sugar
- White chocolate curls
Tools You’ll Need
- 2 round 9-inch cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Offset spatula for frosting
- Cooling racks
- Microplane zester
Step-by-Step Instructions
1. Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and buttermilk in three batches, beginning and ending with dry. Mix until just combined.
- Divide batter between pans and bake 25–30 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes, then transfer to wire racks.
2. Make the Lemon Cream Filling
- Beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
3. Prepare the Whipped Topping
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Set aside.
4. Assemble the Cake
- Optional: Slice each cake layer in half for thinner layers.
- Spread lemon cream filling between layers.
- Frost the top with whipped cream.
- Garnish with lemon zest, powdered sugar, or white chocolate curls. Chill at least 1 hour before serving.
Tips for a Moist, Fluffy Cake
- Use room-temperature ingredients for even mixing.
- Don’t overmix the batter to keep the cake light.
- Sift dry ingredients for a tender crumb.
- Ensure cream cheese is fully softened for smooth filling.
- Fold whipped cream gently to maintain airy texture.
Common Mistakes to Avoid
- Using bottled lemon juice instead of fresh for best flavor.
- Overbaking the cake—check early to prevent dryness.
- Filling the cake while layers are warm, which can melt the cream.
- Overwhipping cream, which can break or become grainy.
Serving Ideas
- Dust with powdered sugar and arrange fresh lemon slices.
- Pipe whipped cream rosettes around the edges.
- Add edible flowers or fresh berries for a colorful finish.
- Serve chilled for clean, perfect slices.
Flavor Variations
- Southern Lemon Cheese Layer Cake: Add lemon curd between layers.
- Lemon Sunshine Cake: Fold pineapple and toasted coconut into filling.
- Berry Lemon Cream Cake: Add fresh berries between layers for fruity brightness.
- Vanilla-Lemon Fusion: Use vanilla bean paste in cake and lemon zest in frosting.
Storage & Freezing
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Wrap slices in plastic and foil for up to 2 months. Thaw in fridge overnight.
Nutrition (Per Slice, 12 servings)
- Calories: 420
- Fat: 25g
- Carbs: 43g
- Protein: 6g
Final Thoughts
This Italian Lemon Cream Cake is bright, tangy, and decadently creamy—a dessert that will impress every time. Easy to make, stunning to serve, and bursting with fresh lemon flavor, it’s the perfect treat for birthdays, brunches, or any special occasion.