Recipe by CindyAnn
"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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1 (16.25 ounce) package
white cake mix
3 1/2 tablespoons
cream cheese, softened
confectioners' sugar, divided, plus more for dusting
grated lemon zest
heavy whipping cream
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!
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.
I love this, it's like my Italian gramma used to make, but easier because of the cake mix, I used 3tlbs lemon juice and one tlb lemon zest as her cake called for in the cake and it was perfect, I followed the filling as it was. Thanks for making this wonderful family favorite so easy.
Loved it! Made it for my moms birthday, and everyone loved it. I made it as directed.
This is a delicious cake that has gotten rave reviews from everyone who's had it. I wanted a "light" dessert to serve with a heavy meal and this cake hit the spot.
I recommend letting the cake cool in the pan as long as possible. The last time I made it I let it set overnight and slicing it in half was so much easier. I didn't dust it with powdered sugar; the crumbs were a lovely topping.
Very light and refreshing. I added some raspberry jam under the cream but I think strawberries would be better. If you want more lemon zing, add some juice to the cake batter or just make lemon cake. The filling is just Devine
Definitely good enough to try again however, my 10 in springform pan made the cake very thin- too thin to cut in half so I ended up leaving it in the pan and spreading the filling on the top. This took away from the crumbled topping and I couldn't sprinkle with a little extra sugar. It was so thin that most of the topping ended up cooking through to the bottom of the cake. I did add 3 TB lemon juice and 1 tsp lemon zest to the cake mix as others suggested and will do this again. Next time I will make this in 2 separate round cake pans that are smaller so I can get the layered effect and the topping. I will update- maybe that will earn the 5th star!
Cake is fantastic! Used lemon juice, lemon extract and lemon zest in cake batter. (we like lemon!!) Next time, I am going to spread raspberry jam on bottom layer before spreading the cream filling on cake bottom! Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Lemon Cream Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 263
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