Italian Lemon Cream Cake

 

If you’ve never tried the most beloved cake in Italy, now is the perfect time. This Italian Lemon Cream Cake combines a soft and buttery crust with a rich lemon custard filling that melts in your mouth. It’s light, zesty, and elegant enough to serve for guests but easy enough to become your new weekly favorite. With just one slice, you’ll see why families across Italy keep this dessert on repeat.

Whether you’re hosting brunch, celebrating a special occasion, or craving something fresh and comforting, this cake brings joy to every bite. Topped with a dusting of powdered sugar and slices of lemon, it’s a true Mediterranean delight.

 

Preparation Time:

• Prep: 25 minutes

• Chill Time: 30 minutes

• Baking Time: 50–55 minutes

• Cooling Time: 2 hours

• Total Time: Approx. 3 hours 30 minutes

Servings: 8–10 slices

 

Ingredients:

For the Dough (Crust):

• 1 large egg

• Zest of 1 lemon

• 125 g (1/2 cup + 1 tbsp) granulated sugar

• 310 g (2 1/2 cups) all-purpose flour

• 5 g (1 teaspoon) baking powder

• 140 g (5 oz) unsalted butter, softened

• 1/2 teaspoon salt (optional)

For the Lemon Cream Filling:

• 500 ml (2 cups) whole milk

• 3 egg yolks

• 100 g (1/2 cup) sugar

• 60 g (1/2 cup) cornstarch

• Zest of 1 lemon

• Juice of 1 lemon

• 1 teaspoon vanilla extract

• 1 tablespoon unsalted butter

For Garnish (Optional):

• Powdered sugar, for dusting

• Fresh lemon slices

 

Directions:

Step 1: Make the Custard Filling

1. In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.

2. Add in the milk gradually, whisking constantly to prevent lumps.

3. Stir in the lemon zest, lemon juice, and vanilla.

4. Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens into a pudding-like consistency (about 7–9 minutes).

5. Remove from heat and stir in the butter until melted and fully combined.

6. Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool at room temperature. Then refrigerate for 30 minutes.

Step 2: Prepare the Dough

1. In a large bowl, mix the egg, sugar, lemon zest, and softened butter until creamy.

2. In a separate bowl, whisk together the flour, baking powder, and salt.

3. Gradually add the dry ingredients to the wet mixture until a soft dough forms.

4. Divide the dough into two portions: 2/3 for the base and sides, and 1/3 for the top.

5. Wrap and chill both portions for 30 minutes.

Step 3: Assemble the Cake

1. Preheat your oven to 350°F (175°C).

2. Line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper.

3. Roll out the larger dough portion and press it evenly into the bottom and up the sides of the pan.

4. Pour the chilled lemon custard filling into the crust.

5. Roll out the remaining dough and place it on top, sealing the edges well. Prick the top gently with a fork.

Step 4: Bake

1. Bake in the preheated oven for 50–55 minutes, or until the top is golden brown.

2. Let the cake cool completely in the pan before removing. Chill in the fridge for another 1–2 hours for clean slicing.

Step 5: Decorate and Serve

1. Dust the top with powdered sugar.

2. Garnish with fresh lemon slices for an elegant finish.

3. Slice and serve chilled or at room temperature.

 

One bite of this creamy, zesty delight, and you’ll understand why this is the most loved cake in Italy. It’s the kind of dessert that speaks of tradition, family, and sunshine. Keep this recipe close—you’ll want to make it again and again!