Italian Lemon Cream Cake: A Weekly Indulgence

Introducing the Italian Lemon Cream Cake, a dessert so delightful and refreshing that it’s become the most loved cake in Italy. Infused with the zesty aroma of lemon and the creamy richness of mascarpone or Philadelphia cream cheese, this cake promises a taste of Italian elegance with every bite. Perfect for any occasion or simply as a weekly treat, this recipe will surely find its way into your heart and kitchen. Let’s embark on creating this exquisite dessert that you’ll want to make over and over again.


For the Cream:
  • 500 ml milk: The base of the cream, providing a smooth texture.
  • 2 eggs: Adds richness and binds the cream together.
  • 4 tablespoons cornstarch: Thickens the cream to the perfect consistency.
  • 6 tablespoons sugar: Sweetens the cream, balancing the tartness of the lemon.
  • 80 g mascarpone or Philadelphia cream cheese: Introduces a creamy, luxurious texture.
  • Zest of 1 lemon: Infuses the cream with a bright, citrusy flavor.
For the Cake:
  • 1 egg: Contributes to the cake’s structure and moisture.
  • 120 g sugar: Sweetens the cake batter.
  • Zest of 1 lemon: Adds a fragrant, citrus note that complements the cream.
  • 320 g flour: The main dry ingredient, giving the cake its body.
  • 6 g baking powder: Ensures the cake rises beautifully.
  • 140 g butter, softened: Adds richness and tender crumb to the cake.


For the Lemon Cream:
  1. Mix Ingredients: In a medium saucepan, whisk together the milk, eggs, cornstarch, and sugar until smooth. Stir over medium heat until the mixture thickens and comes to a boil.
  2. Add Cheese and Zest: Remove from heat. Add the mascarpone or Philadelphia cream cheese and lemon zest, stirring until the cheese is completely melted and the mixture is smooth. Set aside to cool, covering with plastic wrap to prevent a skin from forming.
For the Cake:
  1. Prep and Preheat: Preheat your oven to 180°C (350°F). Grease and flour a round cake pan.
  2. Cream Butter and Sugar: To start, in a spacious bowl, combine the softened butter and sugar, whipping them until they turn airy and creamy. Next, incorporate the egg and lemon zest into this mixture.
  3. Dry Ingredients: Carefully sift the flour and baking powder together in a separate bowl. This step ensures a smoother texture and even distribution of the leavening agent.
  4. Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the prepared batter into a preheated oven and bake for approximately 25 to 30 minutes. To check for doneness, insert a toothpick into the center of the baked good. If it comes out clean, it’s ready. If not, continue baking for a few more minutes until fully cooked. Let the cake cool completely.


Once the cake has cooled, slice it horizontally to create two layers. Spread the lemon cream evenly over the bottom layer, then gently place the second layer on top. If desired, dust the top of the cake with powdered sugar or decorate with lemon slices and a sprinkle of zest for a beautiful presentation.


This Italian Lemon Cream Cake is a testament to the beauty of simple ingredients coming together to create something truly magical. The combination of light, fluffy cake with rich, citrus-infused cream makes for an irresistible dessert that captures the essence of Italian baking. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this lemon cream cake is sure to impress and become a beloved recipe in your collection. Enjoy the zest of life with every slice!