Italian Lemon Cream Cake Recipe
Homemade Italian lemon cream cake filled with lemon cream and topped with vanilla crumbs is just like the one at a famous Italian restaurant chain.
I knew I'd want a more robust lemon flavor after reading the ingredients. I used a yellow cake mix and added a box of lemon pudding to the cake batter. My mother used to add instant pudding to her cakes because it makes them lighter. I also added the juice of one small lemon to the cake. I had about 6 ounces of cream cheese left from a box, so I used it all. So, I added slightly more of he other ingredients for the filling as well (cream and sugar), but the biggest change I made was adding the juice of two small lemons to the filling rather than the small amount it called for. The cake baked up beautifully, although I have to say that taking part of the mix out to make the topping made it thinner. I think in the future I might use two mixes and 1.5 times the filling. All of the components taste good separately and the lemon is not overpowering in either the cake or the filling. We're excited to try the cake tomorrow.
I should preface this by saying that I've never had the restaurant version the submitter talks about. I wanted to like this more than I did, but most of my feelings about it have to do with wanting more lemon flavor (perhaps it isn't supposed to). Also, it was hard to cut to look good. It could be that the day I made this we had high humidity and even a few raindrops---unusual for a warm July day in SoCal. One mistake I made was to use parchment on the bottom of my springform pan---totally unnecessary and burdensome. I would maybe use half milk and half lemon juice in the cake itself, or at least use lemon flavoring in the cake topping. Another thought would be to spritz the top of the bottom layer of cake with a simple syrup made with lemon juice and sugar. I would use a little more lemon zest in the cream layer. I will try this again on another day! Thanks, CindyAnn!
I love this, it's like my Italian gramma used to make, but easier because of the cake mix, I used 3tlbs lemon juice and one tlb lemon zest as her cake called for in the cake and it was perfect, I followed the filling as it was. Thanks for making this wonderful family favorite so easy.
This is a delicious cake that has gotten rave reviews from everyone who's had it. I wanted a "light" dessert to serve with a heavy meal and this cake hit the spot. I recommend letting the cake cool in the pan as long as possible. The last time I made it I let it set overnight and slicing it in half was so much easier. I didn't dust it with powdered sugar; the crumbs were a lovely topping.
Whether you top this Italian lemon ice with raspberry-flavored liqueur or not, this is the perfect treat for hot summer days.
Lemon cake infused with lemon gelatin and topped with a cool, whipped topping, then served cold.