If you’ve never experienced the magic of Italy’s most beloved dessert, allow us to introduce this Italian Lemon Cream Cake soft, golden pastry filled with velvety lemon cream. It’s the kind of cake you bake once and then find yourself making every single week. With its shortcrust-style shell, melt-in-your-mouth texture, and silky filling, it’s no wonder this recipe has gone viral in Italian kitchens.
Ingredients for Italian Lemon Cream Cake
This cake is made of two parts: a buttery dough and a luscious lemon filling. Every ingredient plays a crucial role in delivering the iconic creamy center and the golden crust.
For the Dough
- 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 tsp) baking powder
- 140 g (5 oz or 10 tbsp) unsalted butter, softened
- 1-2 tablespoons cold milk (as needed for dough texture)
- Pinch of salt
For the Lemon Cream Filling
- 500 ml (2 cups) whole milk
- 3 egg yolks
- 100 g (1/2 cup) granulated sugar
- 40 g (1/3 cup) cornstarch
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tsp vanilla extract (optional)
For Garnish
- Powdered sugar, for dusting
- Thin slices of lemon (optional, for decoration)
Why Italians Love This Cake
This cake is not too sweet, not too tangy it’s the perfect balance of flavor and texture. It’s soft on the outside and silky on the inside. Every bite melts on your tongue, with a hint of real lemon zest cutting through the creaminess. It’s often described as “torta alla crema di limone” and shows up on dessert tables across the country.
Tips for Success
“Use fresh lemon zest and juice the aroma makes all the difference.”
- Use cold milk in the dough if it’s too crumbly but add it gradually.
- Don’t overbake. The outer crust should be golden, not browned.
- Let the cake chill before slicing to firm up the filling properly.
This cake is great served slightly chilled or at room temperature, and it keeps beautifully for 2-3 days. Many home bakers in Italy love it because it’s simple, deeply comforting, and feels like it came straight from a pasticceria.
Step by Step to Make Italian Lemon Cream Cake
1: Prepare the Lemon Cream Filling
- In a medium saucepan, whisk together the egg yolks and sugar until pale and smooth.
- Add the cornstarch and whisk again to eliminate all lumps.
- Gradually pour in the milk while whisking constantly to form a smooth mixture.
- Add lemon zest and bring the mixture to medium heat. Stir continuously with a wooden spoon or silicone spatula.
- As the cream thickens (after 5-7 minutes), remove from heat and stir in the fresh lemon juice and vanilla extract.
- Transfer to a bowl, press plastic wrap directly onto the surface to prevent skin, and refrigerate while you prepare the dough.
2: Make the Dough
- In a large bowl, combine flour, sugar, lemon zest, baking powder, and a pinch of salt.
- Add the softened butter and mix with your hands or a pastry cutter until the mixture resembles wet sand.
- Add the egg and knead gently until a soft dough forms. If too dry, add a tablespoon of cold milk at a time until pliable but not sticky.
- Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes while the cream finishes chilling.
3: Assemble the Cake
- Preheat your oven to 350°F (180°C). Grease and line the bottom of a 7- or 8-inch round springform pan with parchment paper.
- Cut the dough into two uneven portions 2/3 for the base and sides, 1/3 for the top.
- Roll out the larger piece into a thick circle and press it into the bottom and up the sides of the pan.
- Pour in the cooled lemon cream filling and spread it evenly with a spatula.
- Roll out the remaining dough and gently place it over the filling, pressing the edges to seal.
4: Bake and Cool
- Bake in the center of the oven for 40-45 minutes, or until the surface is light golden brown.
- Remove from oven and let it cool completely in the pan on a wire rack.
- Once cooled, transfer to a serving plate. Dust with powdered sugar and garnish with lemon slices if desired.
Serving and Storage
This cake slices beautifully once chilled and holds its shape well. The filling firms up while staying luscious and creamy.
- Serve slightly chilled for best texture.
- Store leftovers in the fridge, covered, for up to 3 days.
- Freeze slices individually wrapped for up to 2 months.
“Every bite is rich, smooth, and bursting with lemon sunshine.”
Whether you’re hosting guests or just treating yourself, this Italian Lemon Cream Cake never disappoints.
Frequently Asked Questions About Italian Lemon Cream Cake
Can I make the lemon cream ahead of time?
Yes, the lemon cream can be made up to 2 days in advance. Store it covered in the refrigerator. Let it come slightly to room temperature and whisk it before using.
What’s the best pan size for this cake?
A 7- or 8-inch (18-20 cm) springform pan is ideal. It provides the perfect height and shape for thick cream filling and even crust layers.
Why is my dough cracking or too dry?
If your dough is cracking, it likely needs a splash more cold milk. Add just a tablespoon at a time while kneading until it’s smooth and pliable.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor and brightness. Bottled juice often has a dull or metallic taste.
How do I get clean cake slices?
Chill the cake completely before slicing. Use a sharp, thin knife and clean it between cuts. This helps keep the creamy filling neatly in place.
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