Recipes Cuisine European Italian Italian Lemon Cream Cake 4.8 (119) 102 Reviews 60 Photos I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator. Submitted by Cindy Catudal Shank Updated on August 20, 2024 Save Rate Print Share Add Photo 60 60 60 60 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 4 hrs Total Time: 4 hrs 50 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients cooking spray Cake: 1 (15.25 ounce) package white cake mix ¾ cup milk 1 tablespoon milk 3 ½ tablespoons vegetable oil 2 eggs Crumb Topping: 2 tablespoons unsalted butter, melted ½ teaspoon vanilla extract Filling: 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 Directions Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 10-inch springform pan with cooking spray. Reserve 1 cup cake mix for crumb topping; place remaining in a large bowl. Add 3/4 cup plus 1 tablespoon milk, oil, and eggs to bowl; beat using an electric mixer until batter thoroughly combined, about 2 minutes. Pour into the prepared pan. Whisk melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until crumbly. Sprinkle over cake batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan until room temperature. Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream. Remove cake from springform pan. Cut cake into 2 layers, horizontally, using a serrated knife. Spread cream filling onto bottom cake layer; place top layer over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving. I Made It Print 277 home cooks made it! Nutrition Facts (per serving) 435 Calories 29g Fat 40g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 435 % Daily Value * Total Fat 29g 37% Saturated Fat 14g 71% Cholesterol 102mg 34% Sodium 330mg 14% Total Carbohydrate 40g 14% Dietary Fiber 0g 1% Total Sugars 29g Protein 5g 10% Vitamin C 2mg 3% Calcium 132mg 10% Iron 1mg 4% Potassium 128mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.