Description
A bright and zesty Italian lemon cream cake featuring fluffy layers and a tangy cream filling, perfect for celebrations.
Ingredients
Scale
- 1 15.25-ounce package of white cake mix
- ¾ cup milk
- 1 tablespoon milk
- 3½ tablespoons vegetable oil
- 2 eggs
- 2 tablespoons unsalted 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
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat the bottom of a 10-inch springform pan with cooking spray.
- Set aside 1 cup of the cake mix for the crumb topping. Place the remaining cake mix in a large bowl. Add ¾ cup plus 1 tablespoon of milk, the vegetable oil, and the eggs. Use an electric mixer to beat the mixture until thoroughly combined, about 2 minutes. Pour the batter into the prepared pan.
- In a separate bowl, whisk together the melted butter and vanilla extract. Stir in the reserved 1 cup of cake mix until it forms a crumbly texture. Sprinkle this crumb mixture evenly over the cake batter.
- Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan until it reaches room temperature.
- To prepare the filling, beat the cream cheese, ⅓ cup of confectioners’ sugar, lemon juice, and lemon zest in a bowl until smooth and creamy.
- In a separate bowl, whip the heavy cream with the remaining ⅓ cup of confectioners’ sugar using an electric mixer until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream.
- Carefully remove the cake from the springform pan. Using a serrated knife, slice the cake horizontally into two layers. Spread the cream filling evenly over the bottom layer, then place the top layer over the filling.
- Refrigerate the cake for at least 4 hours. Before serving, dust the top of the cake with additional confectioners’ sugar.
Notes
For an artistic touch, use a stenciling technique with confectioners’ sugar to create designs on top of the cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg
Keywords: lemon cake, Italian cake, dessert, cream cake, celebration cake
