Recipe of Italian Custard Cake Recipe

Italian Lemon Cream Cake

It had coffee, just like tiramisu.

Recipe Summary Italian Lemon Cream Cake

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Ingredients | Italian Custard Cake Recipe

cooking spray

1 (16.25 ounce) package white cake mix

¾ cup milk

1 tablespoon milk

2 eggs

3 ½ tablespoons vegetable oil

2 tablespoons butter, melted

½ teaspoon vanilla extract

4 ounces cream cheese, softened

⅔ cup confectioners' sugar, divided, plus more for dusting

3 tablespoons lemon juice

1 teaspoon grated lemon zest

2 cups heavy whipping cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.

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.

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.

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.

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.

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.

Info | Italian Custard Cake Recipe

prep: 20 mins cook: 30 mins additional: 4 hrs total: 4 hrs 50 mins Servings: 12 Yield: 12 servings

TAG : Italian Lemon Cream Cake

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