Italian Lemon Cream Cake: A Zesty and Indulgent Dessert Delight

Enjoy the vibrant flavors of Italy with this exquisite Italian Lemon Cream Cake. This decadent dessert, bursting with zesty lemon flavor and creamy richness, will transport you to the Mediterranean’s sun-kissed landscapes. With layers of moist lemon cake, creamy lemon filling, and luscious whipped cream frosting, each bite is a citrusy delight. Whether you’re celebrating a special occasion or simply craving a taste of Italy, this Italian Lemon Cream Cake is sure to please.


For the Lemon Cake Layers:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk

For the Lemon Cream Filling:

  • 1 (3.4 oz) package instant lemon pudding mix
  • 1 cup cold milk
  • 1 cup heavy cream

For the Whipped Cream Frosting:

  • 2 cups heavy cream, chilled
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Fresh lemon slices
  • Lemon zest
  • Mint leaves


  1. Preheat the Oven and Prepare Cake Pans:
  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy removal.
  1. Make the Lemon Cake Layers:
  • In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and fresh lemon juice.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mixing until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  1. Prepare the Lemon Cream Filling:
  • In a mixing bowl, whisk together the instant lemon pudding mix and cold milk until smooth and thickened.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the lemon pudding mixture until well combined. Refrigerate until ready to use.
  1. Make the Whipped Cream Frosting:
  • In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
  1. Assemble the Cake:
  • Once the cake layers are completely cooled, place one layer on a serving plate or cake stand.
  • Spread a layer of the prepared lemon cream filling over the top of the cake layer.
  • Place the second cake layer on top and repeat the process with the lemon cream filling.
  • Finally, place the third cake layer on top and frost the entire cake with the whipped cream frosting, covering the top and sides evenly.
  1. Garnish and Serve:
  • Garnish the Italian Lemon Cream Cake with fresh lemon slices, lemon zest, and mint leaves for an extra touch of elegance.
  • Slice and serve the cake immediately, or refrigerate until ready to serve.

Italian Lemon Cream Cake is a delicious dessert that highlights lemon’s bright and refreshing flavors. With its moist cake layers, creamy lemon filling, and luscious whipped cream frosting, it’s a treat that will wow any crowd. Whether served for a special occasion or as a decadent indulgence, this Italian-inspired cake is a sensory delight. Gather your ingredients and transport yourself to the sunny shores of Italy with each delicious bite of this exquisite Lemon Cream Cake!