Lemon Italian Cream Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or one 9x13) with parchment paper; lightly flour the sides.

In a large bowl whisk together the flour, 2 cups granulated sugar, baking powder, baking soda and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the softened butter and oil on medium speed for 1 minute until slightly fluffy. Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl.

Add the vanilla extract and lemon zest; mix briefly. With the mixer on low, add one-third of the dry ingredients and mix until just combined. Add half of the buttermilk and sour cream mixture, then another third of dry ingredients, then the remaining buttermilk/sour cream, then the final dry ingredients—mix only until combined after each addition. Fold in the fresh lemon juice by hand with a spatula so the batter is homogeneous but not overmixed.

Consistency check

The batter should be medium-thick and pourable. If too thick, add 1–2 tablespoons of milk or buttermilk to reach desired consistency.

Bake

Divide the batter evenly between the prepared pans, smoothing the tops. Bake on the center rack for 25–30 minutes (for rounds) or 30–35 minutes (for 9x13) until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly.

Cool

Let the cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely (about 1–1.5 hours) before assembling and frosting.

While the cakes bake or cool, make the syrup: combine 1/2 cup sugar, 1/2 cup fresh lemon juice and 1/4 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes just to a simmer, about 3–4 minutes. Remove from heat and cool slightly.

Brush or spoon the warm syrup over the still-warm cake layers (about 2–3 tablespoons per 9-inch layer) so it soaks in evenly. Allow the layers to cool fully after syrups are applied; this keeps the cake moist and lemony.

Ensure cream cheese and butter are softened to room temperature. In the stand mixer fitted with the paddle (or using a hand mixer), beat the cream cheese and butter on medium speed until smooth and lump-free, about 2–3 minutes.

With the mixer on low, add powdered sugar 1 cup at a time, scraping down the bowl between additions. Once incorporated, add vanilla extract and lemon zest.

Increase mixer speed to medium-high and slowly add the heavy cream; beat until frosting is light, fluffy and spreadable, about 1–2 minutes. Taste and adjust sweetness or lemon zest as desired.

Assemble

Place one cake layer on a serving plate or cake stand. If the top is domed, level it with a serrated knife. Spoon or pipe a generous layer of frosting (about 1 1/2 cups) onto the first layer, spreading to the edges. Place the second layer on top and press gently to adhere.

Crumb-coat the cake with a thin layer of frosting and chill in the fridge for 15–20 minutes to set. Finish by applying the remaining frosting evenly over the top and sides.

Garnish

If using, press toasted coconut and chopped pecans onto the sides and sprinkle some toasted coconut and pecans on top. Optionally zest a little more lemon over the finished cake for brightness.