Italian Lemon Cream Cake recipe

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Ingredients

cooking spray
1 (16.25 ounce) package white cake mix
¾ cup milk
1 tablespoon milk
2 eggs
3 ½ tablespoons vegetable oil
2 tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

Nutrition Info

434.5 calories
carbohydrate: 39.5 g
cholesterol: 102.1 mg
fat: 29.2 g
fiber: 0.4 g
protein: 4.9 g
saturatedFat: 14.1 g
servingSize: -
sodium: 330.2 mg
sugar: 28.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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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