Italian Lemon Cream Cake

Of all the things to do on a crazy Friday morning—you know the kind, where the 12-year-old can’t find his homework and the 8-year-old has decided her socks are “too pointy”—baking a cake is probably the last thing that should be on my list. But there I was, pulling out the butter and sugar, because I needed a win. My husband was due back from a work trip that night, and I just had this vision of us all sitting around after dinner, eating a slice of sunshine. This Italian Lemon Cream Cake is that slice of sunshine. It’s the “everything is going to be okay” cake.

The Cake That Brought Italy Home

I first had a version of this cake years ago, pre-kids, on a trip to the Amalfi Coast. We found this tiny little bakery tucked away on a cobblestone street, and I swear, that first bite was life-changing. It was light, and creamy, and so intensely lemony. When I got home, I tried to find a recipe, but everything was so complicated. So, over the last four years of this blog, I’ve tinkered and tweaked, creating my own version that delivers all that flavor without needing a pastry chef’s resume. This is the busy mom’s version. The “I need this to actually work” version.

My Mistakes, Your Success!

Okay, let’s be real. The first few times I made this? Not so perfect. The biggest disaster was the frosting. I was in a hurry and just dumped cold lemon juice into my cream cheese and mascarpone mixture. Instant regret. It curdled into a grainy, weepy mess. I almost cried. So please, learn from my pain: make sure your cream cheese and mascarpone are truly at room temperature, and add the lemon juice slowly, a little at a time, mixing gently until it’s just combined. It makes all the difference between a silky, luscious cream and a sad, lumpy disaster.

What’s Really in My Pantry

While I’d love to say I always use fancy, imported Italian mascarpone, sometimes life means a trip to the regular grocery store.

• Mascarpone: If you can find a good quality one like BelGioioso, grab it! But honestly, in a pinch, I’ve used plain old Philadelphia cream cheese (the full-fat kind, in the block) for the entire cream portion. The texture is a little denser, but it’s still delicious.
• Lemons: Fresh is absolutely best. You need the zest, and the flavor is just brighter. But if you’re out of fresh lemons and have a bottle of good-quality lemon juice, you can get away with it for the frosting. Just skip the zest in that case.
• Flour: Just all-purpose. Nothing fancy required.

Tips from My Kitchen to Yours

After making this cake more times than I can count, I’ve learned a few things:

• Get your ingredients to room temp. I know I said it before, but it’s the most important rule. The eggs, the butter, the cream cheese. It helps everything combine into a smooth, uniform batter and frosting.
• Don’t overmix the batter. Once you add the flour, mix just until you don’t see any more dry streaks. Overmixing develops the gluten and makes the cake tough instead of tender.
• Microwave your lemon! To get the most juice out of your lemons, pop them in the microwave for about 15-20 seconds before you squeeze them. It’s a game-changer.
• You can make it ahead. I often bake the cake layers the day before, let them cool completely, and wrap them tightly in plastic wrap. The next day, I just have to whip up the frosting and assemble. It breaks up the work, which is a lifesaver on a busy day.

The Family Review

So, what does my crew think? My husband calls this his “welcome home cake.” It’s the first thing he asks for when he gets back from a trip. My 12-year-old, who is my official co-baker these days, loves piling the frosting on as thick as possible. My 8-year-old? She mostly just cares about licking the spoon, but she did tell me it tastes like “a sunny cloud,” which I think is the highest praise possible. The only change I sometimes make is for the kids—I’ll occasionally go a little lighter on the lemon zest in the frosting for them, as they prefer it creamier than zesty.

Italian Lemon Cream Cake

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 1 large lemon
• 1/2 cup milk, room temperature

For the Lemon Cream Frosting:

• 8 oz mascarpone cheese, room temperature
• 4 oz cream cheese, full-fat, room temperature
• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice (to taste)
• 1 tsp lemon zest (optional, for extra zing)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan.
2. Make the cake: In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate, larger bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla and lemon zest.
5. Add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix on low speed until just combined. Do not overmix!
6. Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
8. Make the frosting: While the cake cools, beat the mascarpone and cream cheese together until smooth. Sift in the powdered sugar and beat on low until combined, then increase the speed to medium-high and beat until smooth and creamy.
9. Add the vanilla and 2 tablespoons of lemon juice. Mix to combine. Taste it, and add more lemon juice or zest if you like a stronger lemon flavor.
10. Once the cake is completely cool, slice it in half horizontally to create two layers. Spread about a third of the frosting on the bottom layer, place the second layer on top, and frost the top and sides with the remaining frosting. I like to make pretty swirls on top with the back of a spoon. It doesn’t have to be perfect

This cake has seen us through so much. Celebrations, tough weeks, and just regular old Fridays. It’s simple, it’s comforting, and it always feels just a little bit special. I hope you love it as much as we do.