Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. I like to make the cake a day ahead, fill it the night before, and serve the next day for a quieter serving moment.

Can I use ricotta instead of cream cheese?

Yes. Ricotta gives a lighter texture and a slightly grainier mouthfeel. Blend ricotta until smooth if you prefer a silky filling. Ricotta pairs beautifully with lemon and is a very italian dessert recipes choice.

My whipped cream won’t reach stiff peaks. What should I do?

Chill your bowl and beaters. Warm cream will struggle to whip. If needed, add a tablespoon of powdered sugar to help stabilize the cream. Beat at medium-high speed and watch for firm peaks.

Is this recipe suitable for a bundt pan?

Absolutely. A bundt cake shape gives a pretty presentation and often serves as a celebration desserts focal point. Adjust baking time and test for doneness regularly.

Can I make this gluten-free?

Yes. Use a gluten-free flour blend in a 1-to-1 swap that is meant for baking. Expect a slightly different crumb but the cake will remain tender and true to being a homemade cake.

Easy Heavenly Italian Lemon Cream Cake 2026

Name: Heavenly Italian Lemon Cream Cake for Sweet Sunshine Moments
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups All-purpose flour (Gluten-free flour can be used for a gluten-free version.); 1 tablespoon Baking powder; 0.5 teaspoon Salt; 0.5 cups Unsalted butter; 1.5 cups Granulated sugar; 4 count Eggs; 2 teaspoons Vanilla extract; 1 cup Buttermilk; 8 oz Cream cheese; 1.25 cups Powdered sugar; 2 count Lemon zest & juice; 1 cup Heavy whipping cream; 0.25 cups Powdered sugar; 1 teaspoon Vanilla extract

Description

A soft, bright Italian lemon cream cake that embodies summer, family gatherings, and the comforting traditions of Italian-American homes.

Ingredients

Scale

2 cups All-purpose flour (Gluten-free flour can be used for a gluten-free version.)
1 tablespoon Baking powder
0.5 teaspoon Salt
0.5 cups Unsalted butter
1.5 cups Granulated sugar
4 count Eggs
2 teaspoons Vanilla extract
1 cup Buttermilk
8 oz Cream cheese
1.25 cups Powdered sugar
2 count Lemon zest & juice
1 cup Heavy whipping cream
0.25 cups Powdered sugar
1 teaspoon Vanilla extract

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Instructions

Preheat the oven to 350°F. Grease and flour your pan evenly.
Cream butter and sugar until pale and fluffy.
Add eggs one at a time, beating until incorporated. Add vanilla and beat.
Whisk flour, baking powder, and salt together and fold into the wet ingredients.
Stir in buttermilk alternately with flour until smooth.
Pour the batter into the pan and smooth the top. Bake until a toothpick comes out with a few moist crumbs.
Cool for ten minutes in the pan, then invert onto a wire rack to cool completely.
Beat cream cheese until smooth. Add powdered sugar and lemon zest, beat until creamy.
Chill heavy whipping cream and beat until soft peaks form, then add powdered sugar and vanilla extract.
Beat to stiff peaks and fold into the cream cheese mixture gently.
Slice the cake horizontally or from the center. Place the bottom layer on a serving plate.
Spread the lemon cream filling over the cake and place the top layer on. Chill for at least an hour.
Once chilled, slice with a sharp knife and serve with coffee or espresso.

Notes

The flavor of the cake develops better overnight. Serve with espresso for a delightful pairing.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 300mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg