Lemon Whipped Cream Cake is sunshine on a plate — soft cake layers, tangy lemon cream, and pillowy whipped topping that somehow manages to feel both celebratory and utterly cozy. If you want a dessert that reads like a fancy bakery treat but is totally doable at home, keep reading. This recipe delivers bright citrus flavor, elegant texture, and that show-stopping look everyone oohs over at parties.
Lemon Whipped Cream Cake — Introduction to the recipe
This Italian-style lemon cream cake blends a tender vanilla sponge with a zesty lemon cream cheese filling and a light whipped chantilly top. It’s inspired by the beloved copycat restaurant versions but made with fresh ingredients you can actually pronounce. Perfect for brunch, birthdays, or anytime you want to add a little sunshine to dessert time.
What makes this recipe so irresistible?
- Bright, real lemon flavor — we use fresh lemon zest and juice, not bottled stuff.
- Contrast of textures — soft airy cake meets creamy lemon filling and cloud-like whipped topping.
- Make-ahead friendly — it often tastes better the next day after the flavors meld.
- Elegant but not fussy — looks bakery-level without complicated technique.
Sound good? Let’s break down what you’ll need and how to build it.
Ingredients (short descriptions)
For the cake layers
- 2½ cups all-purpose flour — structure and tenderness.
- 2½ tsp baking powder — gives lift without coarseness.
- ½ tsp salt — balances sweetness.
- ¾ cup unsalted butter, softened — flavor and richness.
- 1½ cups granulated sugar — classic sweetness (feel free to swap some for superfine).
- 4 large eggs — structure and stability.
- 1 tbsp vanilla extract — aroma that makes everything feel grown-up.
- 1 cup buttermilk — acidity + moisture = soft crumb.
For the lemon cream filling
- 8 oz cream cheese, softened — tang + creaminess.
- 1 cup powdered sugar — smooth sweetness.
- 1 tbsp lemon zest — concentrated citrus pop.
- 2 tbsp fresh lemon juice — bright acidity.
- 1 cup heavy whipping cream — whipped and folded for lightness.
For the whipped topping
- 1 cup heavy whipping cream — clouds.
- ¼ cup powdered sugar — sweet but not cloying.
- 1 tsp vanilla extract — rounding flavor.
Optional garnish
- Lemon zest, powdered sugar, white chocolate curls, or fresh berries.
Simple how-to (step-by-step)
- Warm up & prep. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- Dry mix. Whisk flour, baking powder, and salt in a bowl.
- Cream butter & sugar. Beat butter and sugar until fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate dry & wet. Add dry ingredients in three additions, alternating with buttermilk; begin and end with dry. Mix until just combined — don’t overwork.
- Bake. Divide batter between pans. Bake 25–30 minutes or until a toothpick shows a few moist crumbs. Cool in pans 10 minutes, then turn onto racks to cool completely.
- Make lemon cream filling. Beat cream cheese with powdered sugar, lemon zest, and juice until smooth. Whip heavy cream to stiff peaks and fold into the lemon-cream mixture gently.
- Whip the topping. Whip cream with powdered sugar and vanilla to soft peaks.
- Assemble. If you like extra layers, slice each cake horizontally for four thin layers. Spread lemon cream between layers, top with whipped chantilly, garnish, chill for an hour, slice, and serve.
Bold tip: Chill the cake for at least 1 hour before slicing for clean layers and perfect slices.
The story behind the cake
A lot of folks love the Olive Garden’s lemon dessert for its creamy texture and bright citrus punch. I wanted to recreate that vibe at home but with fresher lemon, less cloying sugar, and a slightly lighter hand. This version mixes elements of a Lemon Torte Recipe and the airy charm of a Lemon Chantilly Cake Recipe — the result feels both nostalgic and new. It’s one of those desserts that makes company feel impressed while you barely break a sweat.
Pro tips for the best outcome
- Use fresh lemons. Bottled juice simply won’t give the zesty top notes you want.
- Room-temp ingredients mix best. Cold eggs or butter fight the batter and flatten your rise.
- Don’t overmix. Overworked batter equals dense cake. Fold gently after adding flour.
- Sift powdered sugar for the filling. No lumps = silkier cream.
- Chill before slicing. This sets the filling and helps you cut neat pieces.
- If your whipped cream starts to separate, stop immediately — you want soft peaks, not butter.
Big tip: For an ultra-soft crumb, gently fold a tiny bit of beaten egg white into the batter at the end. It adds lift without drama.
Variations to try (play with New Cake Flavors)
- Lemon Cake With Fruit: Add a fresh berry layer (raspberries or blueberries) between layers for color and tartness.
- Lemon Velvet + Cream Cheese: Substitute sour cream for buttermilk for a velvetier crumb.
- Southern Lemon Cheese Layer Cake: Swirl a layer of lemon curd into the cream for an extra tangy burst.
- White Chocolate & Lemon: Fold white chocolate shavings into the top whipped layer for glam.
- Gluten-free: Swap with a 1:1 GF flour blend and reduce mixing.
Want non-chocolate options? This cake shines in any Non Chocolate Cakes roundup because citrus + cream = instant crowd-pleaser.
Best way to serve (presentation ideas)
- Chill the cake and slice with a warm knife for cleaner edges.
- Dust the top with powdered sugar and scatter delicate lemon zest.
- Arrange fresh berries around slices for color contrast.
- Pipe rosettes of chantilly around the top edge for a bakery look.
- Want to be fancy? Serve with a small pot of lemon curd on the side.
Party idea: Label it an Italian Birthday Cake Recipe and place a few candied lemon slices on top — everyone will assume you baked it professionally.
Quick tips for storage & leftovers
- Refrigerate covered for up to 4 days. The texture holds well.
- Freeze slices individually (wrap in plastic + foil) for up to 2 months; thaw in fridge overnight.
- Make-ahead: Bake layers a day or two before, store wrapped; assemble on the day you serve for freshest whipped cream.
FAQs (quick answers)
Can I use lemon curd instead of lemon juice?
Yes — swirl some into the cream for more intense lemon flavor, but reduce added sugar slightly.
What’s a good substitute for buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar; let sit 5 minutes.
Can I make this into a torte?
Absolutely — bake a bit thinner layers and stack more of them for a multi-layer Lemon Torte Recipe effect.
Is this similar to a lemon chantilly cake?
Yes — this is basically a Lemon Chantilly Cake Recipe cousin: same airy chantilly, a citrusy filling, and light sponge.
How do I keep it from getting too sweet?
Taste as you go and adjust powdered sugar in the filling. Fresh lemon helps cut sweetness naturally.
Why this belongs in your repertoire (final thoughts)
This Soft Lemon Cake is versatile, elegant, and reliably crowd-pleasing. It sits perfectly among Yellow Cake With Lemon Frosting ideas, shines when you want Non Chocolate Cakes, and gives you a credible Italian Birthday Cake Recipe for celebrations. Whether you stick with the classic lemon cream or try a Lemon Cake With Fruit twist, this treat will probably become your go-to when you need a dessert that looks like effort but doesn’t require a pastry-school schedule.
So — are you ready to bake? Grab those lemons, preheat the oven, and make someone’s day brighter. This cake brings light, flavor, and a touch of bakery charm straight to your kitchen. Share slices, impress guests, and enjoy the applause. And yes — leftovers heated briefly are totally acceptable breakfast behavior.
Soft Italian Lemon Cream Cake — Classic Lemon Whipped Cream Cake
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
Description
Bright, silky, and utterly crowd-pleasing, this lemon cream layer cake pairs a tender vanilla sponge with a tangy cream-cheese lemon filling and a feather-light whipped topping. Below is the same recipe rewritten in fresh language so you can follow each step without missing a beat.
Ingredients
Sponge (vanilla cake):
- 2½ cups (312 g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon fine salt
- ¾ cup (170 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk (or milk + 1 tbsp vinegar as a substitute)
Lemon-cream filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) confectioners’ (powdered) sugar
- 1 tablespoon grated lemon zest (from 1–2 lemons)
- 2 tablespoons fresh lemon juice
- 1 cup heavy (whipping) cream, cold
Whipped topping:
- 1 cup heavy (whipping) cream, cold
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Optional finishing touches:
- Extra lemon zest, a dusting of powdered sugar, or white chocolate curls
Instructions
- Prep oven & pans. Position racks in the center of the oven and preheat to 350°F (175°C). Butter and lightly flour two 9-inch round pans (or line with parchment circles).
- Combine dry ingredients. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
- Cream butter and sugar. In a large mixing bowl, beat the softened butter with the granulated sugar until the color lightens and the texture becomes fluffy (about 3–4 minutes on medium speed). Add eggs one at a time, beating briefly after each addition, then mix in the vanilla.
- Incorporate dry and wet. With the mixer on low, add the flour mixture to the butter mixture in three portions, alternating with the buttermilk — begin and end with the dry mix. Stir only until everything is evenly combined; avoid overmixing.
- Bake the layers. Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a thin skewer inserted into the centers comes out clean and the cakes spring back when lightly pressed. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Make the lemon-cream filling. In a bowl, beat the softened cream cheese with the powdered sugar, lemon zest, and lemon juice until smooth and free of lumps. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon-cream mixture until uniform and airy.
- Prepare the whipped topping. In a clean, chilled bowl whip 1 cup heavy cream with the powdered sugar and vanilla until soft peaks form. This will be used to frost the exterior and the top of the cake.
- Assemble the cake. If you want thinner layers, slice each cooled cake horizontally to make four layers. Place one layer on a cake plate, spread a generous portion of the lemon-cream filling, then repeat with remaining layers. Finish by covering the sides and top with the whipped topping using an offset spatula for a smooth look.
- Garnish & chill. Sprinkle extra lemon zest or powdered sugar on top, or add white chocolate curls if desired. Refrigerate the finished cake for at least 1 hour to set the filling and improve slicing.
Notes
- Room-temp ingredients make for a more even batter and better rise.
- Don’t overwork the batter after adding the flour — mix only until no dry streaks remain.
- Sift powdered sugar before adding to the cream cheese for a lump-free filling.
- Keep cream cold before whipping for easier peak formation.
- Chill before cutting to get neat slices — the filling firms up in the fridge.
- Buttermilk substitute: stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let sit 5 minutes.
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 32 g
- Fat: 25 g
- Carbohydrates: 43 g
- Protein: 6 g
