Italian Lemon Cream Cake
A bright and creamy dessert featuring a tender white cake base filled with smooth lemon cream made from cream cheese and whipped cream, perfect for brunch or a light dessert.
Ingredients
For the Base
- 1 package 15.25-ounce package white cake mix (reserve 1 cup for the crumb topping)
- ¾ cup milk Use whole or 2% milk; for dairy-free, use unsweetened oat or almond milk.
- 1 tablespoon milk
- 3½ tablespoons vegetable oil Can use light olive oil or neutral avocado oil.
- 2 large eggs Use room temperature for best results.
For the Crumb Topping
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 cup reserved cake mix
For the Lemon Cream Filling
- 4 ounces cream cheese, softened For lower fat, use reduced-fat cream cheese.
- ⅓ cup confectioners' sugar (from the ⅔ cup divided)
- 3 tablespoons lemon juice Fresh juice is best.
- 1 teaspoon grated lemon zest Fresh zest is best.
- 2 cups heavy whipping cream For a lighter filling, you can use a 1:1 blend of whipped Greek yogurt and whipped cream.
- ⅓ cup confectioners' sugar (remaining from the ⅔ cup divided)
To Serve
- to taste additional confectioners' sugar for dusting
Instructions
Preparation
- 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.
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.
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.
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.
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.
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.
Notes
Use fresh lemons for the best flavor. Chill your mixing bowls for whipping cream if needed.