This Italian Lemon Cream Cake is bright, creamy, and light on the palate. The base is a tender white cake with a gentle crumb topping, and the center is filled with a smooth lemon cream made from cream cheese and whipped cream. You get a soft, moist cake with a fresh lemon tang and a silky, cloud-like filling that is perfect for brunch or a simple dessert after dinner. It’s easy because you start with a boxed cake mix and finish with quick hands-on steps — ideal for busy cooks who want a special result. Serve chilled with a dusting of confectioners’ sugar and fresh lemon slices for a clean, pretty plate, and for a full meal idea try pairing it with a light fish entrée like baked cod in coconut lemon cream sauce.

Why You’ll Love This Italian Lemon Cream Cake

Bright lemon flavor balances sweet cream for a fresh finish.
Smooth, airy lemon cream filling adds a restaurant-quality texture.
Uses a boxed cake mix for an easy, reliable base.
Crumb topping from reserved mix adds a pleasant crunchy contrast.
Chills well, so you can make it ahead for parties or brunch.
Works for family meals or special occasions with minimal fuss.
Simple ingredients you likely have or can find at any grocery store.
No fancy tools required—just a mixer, a springform pan, and basic bowls.

What Is Italian Lemon Cream Cake?

Italian Lemon Cream Cake is a layered dessert built from a white cake base and a lemon-scented cream filling. It blends the simplicity of a boxed cake mix with a fresh homemade filling of cream cheese and whipped heavy cream, sweetened with confectioners’ sugar and brightened with lemon juice and zest. The cake bakes in a springform pan and is sliced horizontally to hold the lemon cream center. The result is delicate cake layers with a cool, whipped filling that tastes light but rich. The vibe is bright and comforting—great for brunch, afternoon tea, holidays, or a weeknight dessert when you want something a little special without extra fuss.

Ingredients for Italian Lemon Cream Cake

For the Base

1 15.25-ounce package white cake mix (reserve 1 cup for the crumb topping)
¾ cup milk
1 tablespoon milk
3½ tablespoons vegetable oil
2 eggs

For the Crumb Topping

2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 cup reserved cake mix (from above)

For the Lemon Cream Filling

4 ounces cream cheese, softened
⅓ cup confectioners’ sugar (from the ⅔ cup divided)
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream
⅓ cup confectioners’ sugar (remaining from the ⅔ cup divided)

To Serve

Additional confectioners’ sugar for dusting

Ingredient Notes (Substitutions, Healthy Swaps)

Cake mix: Use white cake mix as listed for texture. You can use yellow mix for a slightly richer color, but it will change the classic white look.
Milk: Swap whole milk with 2% if desired; texture will be nearly the same. For dairy-free, use unsweetened oat or almond milk, but the filling may be slightly less rich.
Vegetable oil: Can use light olive oil or neutral avocado oil in the same amount.
Cream cheese: For lower fat, use reduced-fat cream cheese, but the filling will be a bit less silky.
Heavy whipping cream: For a lighter filling, use a 1:1 blend of whipped Greek yogurt and whipped cream, but this alters the classic texture. Keep this as an optional swap.
Confectioners’ sugar: If you need a sugar-free option, use a powdered erythritol blend measured to taste; results will vary.
Lemon: Fresh lemon juice and zest give the best bright flavor. Bottled lemon juice is a backup but less vibrant.

Step-by-Step Instructions

Keep steps simple and follow the order for best texture.

Step 1 – Prep the pan and reserve the cake mix

Preheat the oven to 350°F (175°C). Lightly coat the bottom of a 10-inch springform pan with cooking spray.
Remove 1 cup of the cake mix from the package and set it aside for the crumb topping.
Visual cue: The pan should be evenly greased and the reserved cup of mix set aside in a small bowl.

Step 2 – Make the cake batter

In a large bowl, combine the remaining cake mix with ¾ cup plus 1 tablespoon of milk, 3½ tablespoons vegetable oil, and 2 eggs.
Beat with an electric mixer for about 2 minutes until batter is smooth.
Pour the batter into the prepared springform pan and smooth the top with a spatula.

Step 3 – Make and add the crumb topping

In a separate bowl, mix 2 tablespoons melted butter and ½ teaspoon vanilla extract.
Stir in the reserved 1 cup cake mix until coarse crumbs form.
Sprinkle the crumbs evenly over the cake batter.

Step 4 – Bake and cool

Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before slicing.

Pro cue: If the top browns quickly, loosely tent with foil for the last 10 minutes of baking to prevent overbrowning.

Step 5 – Make the lemon cream filling

In a bowl, beat 4 ounces softened cream cheese with ⅓ cup confectioners’ sugar, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth and free of lumps.
In a separate chilled bowl, whip 2 cups heavy whipping cream with the remaining ⅓ cup confectioners’ sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Step 6 – Assemble and chill

Slice the cooled cake horizontally into two even layers.
Spread the lemon cream filling over the bottom layer in an even layer.
Place the top layer back on and press lightly.
Chill the whole cake for at least 4 hours before serving. Dust the top with additional confectioners’ sugar just before slicing.

Pro Tips for Success

Use room-temperature eggs and cream cheese for smooth batter and filling with no lumps.
Chill the bowl and beaters before whipping cream to get stiffer peaks faster.
Cool the cake fully before slicing to avoid crumbs in the filling.
When cutting the cake layers, run a long serrated knife through slowly to keep layers even.
Reserve the crumb topping exactly as directed—this is key to the cake’s texture contrast.
If your whipped cream softens while folding, chill for 10–15 minutes and rewhip briefly on low.
Taste the lemon filling before folding—add a little more lemon juice or zest if you want a brighter lemon punch.
Allow at least 4 hours chilling to let flavors meld and filling set for clean slices.

Flavor Variations

Optional: Limoncello twist — add 1 tablespoon limoncello to the cream cheese mixture for a boozy lemon note (skip if avoiding alcohol).
Optional: Blueberry layer — add a thin spread of cooked blueberry compote between cake and cream for a fruity balance.
Optional: Almond addition — mix ½ teaspoon almond extract into the batter for a nutty depth that pairs with lemon.
Optional: Citrus mix — swap half the lemon zest for orange zest for a milder citrus profile.
Optional: Lemon glaze — make a quick glaze with ½ cup powdered sugar and 1–2 teaspoons lemon juice to drizzle over the chilled cake.

Serving Suggestions

Serve chilled with a small spoon of mascarpone or vanilla gelato on the side.
Plate with fresh berries (strawberries or raspberries) for color and tartness.
Offer coffee or tea—Earl Grey or a light roast coffee pairs well with lemon.
Cut into thin slices for a lighter dessert after a rich meal.
Bring to brunch with a platter of pastries and fresh fruit.
For a party, arrange slices on a tiered stand and dust each with extra powdered sugar.

Make-Ahead, Storage & Reheating

Make-ahead: Bake the cake and prepare the filling up to one day in advance. Assemble and chill for at least 4 hours or overnight for best flavor.
Storage: Store the assembled cake covered in the refrigerator for up to 4 days.
Reheating: This cake is best served cold or at cool room temperature. If you prefer it slightly less cold, let it sit at room temperature for 15–20 minutes before serving. Do not microwave slices; the cream will lose texture.
Texture note: The filling will firm up in the fridge. The cake may absorb moisture over time and become softer after 2–3 days.

Storage and Freezing Instructions

To freeze unassembled cake layers: Wrap cooled layers tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before assembling.
To freeze assembled cake: Not recommended because whipped filling loses texture and may weep when thawed. If you must freeze, freeze individual slices wrapped well and thaw in the fridge; expect a change in cream texture.
If you want to keep a long-term option, freeze just the baked layers and make the lemon cream fresh on the day you serve.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
430 | 5 g | 48 g | 25 g | 1 g | 320 mg

Estimates vary by brands and portions.

FAQ About Italian Lemon Cream Cake

Q: Why is my lemon cream too runny?
A: The whipped cream may not have reached stiff peaks, or the cream was too warm. Chill the bowl and beaters and rewhip to stiffer peaks before folding.

Q: How do I know when the cake is done baking?
A: A toothpick inserted into the center should come out clean. Edges should be set and slightly pulling from the pan.

Q: Can I use a different pan size?
A: A 9-inch round will work but baking time may change. Check for doneness after 25 minutes and adjust as needed.

Q: Can I make the cake gluten-free?
A: Use a gluten-free white cake mix that measures and bakes like a regular mix. The crumb topping should also be gluten-free if the mix is.

Q: My filling tastes bland — what can I do?
A: Add more lemon zest (½ teaspoon at a time) or ½ tablespoon more lemon juice to lift the flavor. Taste as you add.

Q: How long does it need to chill before serving?
A: At least 4 hours for the filling to set. Overnight chill gives the best texture and flavor.

Notes

Use fresh lemons for zest and juice for the cleanest bright flavor.
Chill your mixing bowls if you plan to whip heavy cream in warm kitchens.
Slice with a sharp serrated knife and wipe the blade between cuts for neat slices.
If you want a finer crumb topping, pulse the reserved mix with butter briefly—but keep some coarse bits.
For a fancier look, pipe a few rosettes of whipped cream around the top edge before dusting.

Troubleshooting

Cake sank in the middle: Oven temperature may be too low or you opened the oven too early. Ensure proper preheat and don’t open during the first 20 minutes.
Crumb topping sank into batter: Batter may have been too runny or crumbs too heavy; sprinkle crumbs gently and avoid pressing them into the batter.
Filling separated or weepy: Overwhipping or underwhipping the cream can cause issues. Re-chill and rewhip briefly if needed.
Cake too dry: Bake slightly less time or check oven accuracy. Also make sure not to overmix batter which can dry out the cake.
Filling too stiff and hard to spread: Fold whipped cream slowly and gently to avoid knocking out air. If it is too stiff, let it sit at room temperature a few minutes and fold gently.

Final Thoughts

This Italian Lemon Cream Cake gives you bright lemon flavor and a smooth, airy cream filling with very simple steps. It feels special but stays easy thanks to the boxed cake mix and a straightforward filling. Make it a day ahead for best texture and ease when serving. For a classic reference and a similar method, see the Allrecipes Italian Lemon Cream Cake recipe.