Name: Italian Lemon Cream Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 box yellow cake mix (15.25 oz); 1 box instant lemon pudding mix (3.4 oz); 3/4 cup water; 3/4 cup oil; 4 eggs; 2 cups powdered sugar; 1/3 cup lemon juice; 2 tbsp unsalted butter (melted); 2 tbsp water; 1 package (8 oz cream cheese, softened); 1 cup heavy cream; 1/2 cup powdered sugar; 2 tsp lemon zest

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Italian Lemon Cream Cake is a perfect blend of zesty lemon flavor and creamy richness, offering a delightful treat for any occasion. The cake layers are light and fluffy, soaked in a tangy lemon syrup, while the creamy filling adds the ideal balance. This dessert is a perfect combination of sweet and tart that will leave everyone craving more.

Why You’ll Love This Italian Lemon Cream Cake

Before we get into the details, here are just a few reasons why Italian Lemon Cream Cake is the ultimate dessert:

Zesty & Refreshing: The perfect balance of tart lemon and sweetness.
Creamy Layers: Soft, light cake with a rich, creamy filling.
Versatile: Great for any occasion, from casual to fancy.
Easy to Make: With a simple recipe, you don’t need to be a pro baker to impress everyone.

Ready to make your own? Let’s jump into the recipe!

Ingredients You’ll Need

For the Cake:

1 box of yellow cake mix (15.25 oz)
1 box of instant lemon pudding mix (3.4 oz)
¾ cup water
¾ cup vegetable oil
4 eggs

For the Soaking Syrup:

2 cups powdered sugar
⅓ cup lemon juice
2 tbsp unsalted butter, melted
2 tbsp water

For the Cream Filling:

1 cup heavy cream
8 oz cream cheese, softened
½ cup powdered sugar
1 tbsp lemon zest
1 tsp vanilla extract

How to Make Italian Lemon Cream Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking pan with butter and dust it with flour.
In a spacious mixing bowl, beat the eggs using an electric mixer. Add the cake mix, pudding mix, water, and oil, then mix until smooth and well combined.
Transfer the batter into the prepared pan, spreading it out evenly.

Step 2: Bake the Cake

Bake the cake in the oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the soaking syrup and cream filling.

Step 3: Make the Soaking Syrup

In a small bowl, combine powdered sugar, lemon juice, melted butter, and water. Whisk until smooth.
Set aside until the cake is ready.

Step 4: Make the Cream Filling

In a separate bowl, whip the heavy cream until stiff peaks form.
In another bowl, blend the softened cream cheese with powdered sugar, lemon zest, and vanilla extract.
Carefully incorporate the whipped cream into the cream cheese mixture, stirring until it’s smooth and light.

Step 5: Assemble the Cake

After removing the cake from the oven, allow it to cool for 10 minutes. Then, poke holes all over the cake using a fork or skewer.
Pour the soaking syrup over the cake while it’s still warm, making sure it’s absorbed evenly.
Let the cake cool completely before evenly spreading the cream filling on top.

Step 6: Chill and Serve

Refrigerate the cake for 1–2 hours to allow the syrup and cream filling to set properly.
Slice, serve, and enjoy!

Recipes You’ll Love

For more delightful lemon desserts, check out these recipes:

A Lemon Cake to Die For: A rich, buttery lemon cake that will have you coming back for more.
Lemon Lavendar Cake: A fragrant and light dessert with a twist of lavender.
Lemon Cream Cheese Dump Cake: A quick and delicious cake with a creamy lemon filling.
Lemon Custard Cake: A tangy, custardy cake that’s perfect for lemon lovers.

Tips for the Perfect Italian Lemon Cream Cake

Let the Cake Cool Completely: This ensures the soaking syrup and cream filling will set properly and not melt off.
Use Fresh Lemon Juice: Fresh lemon juice gives a more vibrant flavor compared to bottled juice.
Chill for Optimal Texture: Refrigerating the cake helps the flavors meld together and makes the filling extra creamy.
Make Ahead: The cake layers can be baked in advance and stored in the refrigerator for up to 2 days before assembling.

FAQs

How can I make the cake more lemony?

You can add extra lemon zest or increase the amount of lemon juice in the soaking syrup to intensify the flavor.

Can I freeze this cake?

Yes, the cake layers can be frozen for up to 3 months. Wrap them securely in plastic wrap and foil to maintain freshness while freezing.

Can I substitute the cake mix?

Yes, you can make this cake from scratch by using your favorite homemade yellow cake recipe.

How long does the cake last?

This cake remains fresh for about 3–4 days when kept in an airtight container in the refrigerator.

Can I make this cake without pudding mix?

While it’s possible, the pudding mix adds richness and flavor to the cake. You can try substituting with extra lemon zest or a bit of sour cream for a similar effect.

Is this cake good for a celebration?

Absolutely! Its light texture and vibrant lemon flavor make it a perfect dessert for weddings, birthdays, and other special occasions.

How do I store leftover cake?

Keep any leftover cake in the refrigerator, either wrapped in plastic wrap or stored in an airtight container.