Italian Lemon Cream Cake Recipe - Allrecipes.com
Italian Lemon Cream Cake Recipe
  • READY IN ABOUT 5 hrs

Italian Lemon Cream Cake

Recipe by  

"I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    4 hrs 50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
  2. Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
  3. Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
  5. Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
  6. Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.
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Reviews More Reviews

Jul 28, 2014

I should preface this by saying that I've never had the restaurant version the submitter talks about. I wanted to like this more than I did, but most of my feelings about it have to do with wanting more lemon flavor (perhaps it isn't supposed to). Also, it was hard to cut to look good. It could be that the day I made this we had high humidity and even a few raindrops---unusual for a warm July day in SoCal. One mistake I made was to use parchment on the bottom of my springform pan---totally unnecessary and burdensome. I would maybe use half milk and half lemon juice in the cake itself, or at least use lemon flavoring in the cake topping. Another thought would be to spritz the top of the bottom layer of cake with a simple syrup made with lemon juice and sugar. I would use a little more lemon zest in the cream layer. I will try this again on another day! Thanks, CindyAnn!

 
Jun 07, 2014

This was great! Easy to make, light, tasty, and flavorful. I made the recipe as directed. I can't wait to make it for a family event.

 

2 Ratings

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Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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