Name: Italian Lemon Cream Cake
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: Italian-Inspired
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 1 cup granulated sugar; Zest of 2 lemons; ½ cup unsalted butter, softened; 3 large eggs, room temperature; ¾ cup whole milk; 1 tsp vanilla extract; 1 cup lemon curd; 8 oz cream cheese, softened; ½ cup heavy cream; ¼ cup powdered sugar; 1 tbsp lemon juice; 4 egg whites; 1 cup granulated sugar; ¼ cup water; Pinch of salt

Why You’ll Love This Recipe

I love this cake for its fresh lemon flavor, creamy filling, and stunning meringue frosting. It’s light yet rich, making it perfect for birthdays, holidays, or any time I want to impress. The balance between the sweet cake and tangy lemon layers keeps every bite exciting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, softened
3 large eggs, room temperature
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup lemon curd

For the lemon cream filling:

8 oz cream cheese, softened
1/2 cup heavy cream
1/4 cup powdered sugar
1 tablespoon lemon juice

For the Italian meringue frosting:

4 egg whites
1 cup granulated sugar
1/4 cup water
Pinch of salt

directions

I preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.

I whisk together the flour, baking powder, and salt in a bowl and set it aside.

In another bowl, I cream the sugar and lemon zest with softened butter until light and fluffy, which takes about 3 minutes. Then I beat in the eggs one at a time, followed by the vanilla extract.

Alternating between wet and dry, I mix in the flour mixture and milk, beginning and ending with the dry ingredients. I stir until just combined.

I divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, I let the cakes cool completely.

For the lemon cream filling, I beat the cream cheese, heavy cream, powdered sugar, and lemon juice together until smooth and thick, then chill it until I’m ready to assemble.

To make the Italian meringue, I combine the sugar and water in a saucepan and heat it to 240°F (soft-ball stage). While the syrup heats, I beat the egg whites and salt to soft peaks. I then slowly pour the hot syrup into the whites while beating continuously, until stiff, glossy peaks form and the meringue has cooled.

To assemble the cake, I place one layer on a serving platter and spread the lemon curd over the top. I add the lemon cream filling evenly on top of the curd, then place the second cake layer over it.

I frost the entire cake with the Italian meringue, creating soft peaks or swirls for a beautiful finish. For an extra touch, I sometimes use a kitchen torch to lightly brown the meringue.

Servings and timing

This recipe yields 12 servings.
Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 15 minutes
Calories: 380 kcal per serving

Variations

Sometimes I add crushed freeze-dried raspberries between the layers for color and a fruity punch. I’ve also flavored the meringue with a little lemon extract for even more zing. Swapping the lemon curd for lime or orange curd creates a delicious twist.

storage/reheating

I keep the cake covered in the fridge for up to 3 days. The meringue holds up well if stored properly. I let slices come to room temperature before serving for the best texture and flavor.

FAQs

Can I make the cake layers in advance?

Yes, I often bake them a day ahead and wrap them tightly in plastic wrap once cooled.

Can I use store-bought lemon curd?

Definitely. It saves time and still adds great flavor.

How do I get stiff peaks in my meringue?

I make sure the bowl is clean and free of any grease, and I beat the egg whites while slowly adding the syrup until glossy and firm.

Can I freeze this cake?

The cake layers freeze well, but I recommend frosting with meringue only when ready to serve.

What if I don’t have a kitchen torch?

The cake still looks lovely with white meringue. If I want a toasted look, I carefully place it under a broiler for a few seconds—watching closely.

Conclusion

This Italian lemon cream cake is my go-to for a citrusy showstopper. The combination of moist cake, tangy cream, and sweet meringue makes every bite a celebration. Whether for a party or just to treat myself, it’s always a hit on the dessert table.

Italian Lemon Cream Cake