Italian Lemon Cream Cake Recipe

Name: Italian Lemon Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; Cake:; 1 (16.25 ounce) package white cake mix; 3/4 cup milk; 1 tablespoon milk; 2 eggs; 3 1/2 tablespoons vegetable oil; Crumb Topping:; 2 tablespoons butter, melted; 1/2 teaspoon vanilla extract; Filling:; 4 ounces cream cheese, softened; 2/3 cup confectioners' sugar, divided, plus more for dusting; 3 tablespoons lemon juice; 1 teaspoon grated lemon zest; 2 cups heavy whipping cream

Servings: persons

cooking spray
Cake:
1 (16.25 ounce) package white cake mix
3/4 cup milk
1 tablespoon milk
2 eggs
3 1/2 tablespoons vegetable oil
Crumb Topping:
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Filling:
4 ounces cream cheese, softened
2/3 cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

1
Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
2
Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
3
Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
4
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
5
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.
6
Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cooking spray, Cake:, 1 (16.25 ounce) package white cake mix, 3/4 cup milk, and more.

Yes, Italian Lemon Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Lemon Cream Cake

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