Italian Lemon Cream Cake

Italian Lemon Cream Cake

Cindy Catudal Shank

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

4 h 50 m servings 434 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 27
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 wan...

Most helpful critical review

Yummy, but next time I will try without the crumbles

Most helpful
Most positive
Least positive
Newest

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 wan...

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 made this for an Italian family's Christmas dinner and they loved it! Even Nana gave me a compliment. I don't have a spring pan so I used two 8" cake pans. I also wrapped waxpaper around it ...

While I still prefer the restaurant version, this was delicious. I've made it twice. The first time I used a lemon cake mix because I didn't have white. I also baked it in a 9 x 13 pan becaus...

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. T...

I loved this recipe, though I did make one change. I added the juice and zest of a whole lemon to the cake batter. It turned out like a giant lemon bar. It was amazing.

This was good and simple. I needed more robust lemon flavor, though, so I added lemon zest to the white cake, and more lemon juice, lemon zest and natural lemon extract to the frosting. It was...

This cake is absolutely wonderful! I found it very refreshing and sophisticated. The cake is fluffy, and the cream is just heavenly. Everyone who tried it at the party was impressed, and I hav...

Other stories that may interest you