Italian Lemon Cream Cake Recipe

I should preface this by saying that I've never had the restaurant version the submitter talks about. I wanted to like this more than I did, but most of my feelings about it have to do with wanting more lemon flavor (perhaps it isn't supposed to). Also, it was hard to cut to look good. It could be that the day I made this we had high humidity and even a few raindrops---unusual for a warm July day in SoCal. One mistake I made was to use parchment on the bottom of my springform pan---totally unnecessary and burdensome. I would maybe use half milk and half lemon juice in the cake itself, or at least use lemon flavoring in the cake topping. Another thought would be to spritz the top of the bottom layer of cake with a simple syrup made with lemon juice and sugar. I would use a little more lemon zest in the cream layer. I will try this again on another day! Thanks, CindyAnn!

I love this, it's like my Italian gramma used to make, but easier because of the cake mix, I used 3tlbs lemon juice and one tlb lemon zest as her cake called for in the cake and it was perfect, I followed the filling as it was. Thanks for making this wonderful family favorite so easy.

I knew I'd want a more robust lemon flavor after reading the ingredients. I used a yellow cake mix and added a box of lemon pudding to the cake batter. My mother used to add instant pudding to her cakes because it makes them lighter. I also added the juice of one small lemon to the cake. I had about 6 ounces of cream cheese left from a box, so I used it all. So, I added slightly more of he other ingredients for the filling as well (cream and sugar), but the biggest change I made was adding the juice of two small lemons to the filling rather than the small amount it called for. The cake baked up beautifully, although I have to say that taking part of the mix out to make the topping made it thinner. I think in the future I might use two mixes and 1.5 times the filling. All of the components taste good separately and the lemon is not overpowering in either the cake or the filling. We're excited to try the cake tomorrow.

While I still prefer the restaurant version, this was delicious. I've made it twice. The first time I used a lemon cake mix because I didn't have white. I also baked it in a 9 x 13 pan because I was feeding a group of people and needed to be able to serve 18+ pieces. I was a little worried I wouldn't be able to slice the 9 x 13 cake in half and reassemble the top layer without it breaking, but surprisingly I had no problem at all. The group I made it for really enjoyed the cake and I received requests for the recipe. The second time I followed the directions exactly, including using the springform pan. Both times, delicious. I'd like to try using 8 oz. of cream cheese next time as I think I want a little more cream cheese flavor in the whipped cream filling.

I made this for an Italian family's Christmas dinner and they loved it! Even Nana gave me a compliment. I don't have a spring pan so I used two 8" cake pans. I also wrapped waxpaper around it before chilling to help it hold its shape until it is thoroughly chilled. I will definitely be making this again.

Definitely good enough to try again however, my 10 in springform pan made the cake very thin- too thin to cut in half so I ended up leaving it in the pan and spreading the filling on the top. This took away from the crumbled topping and I couldn't sprinkle with a little extra sugar. It was so thin that most of the topping ended up cooking through to the bottom of the cake. I did add 3 TB lemon juice and 1 tsp lemon zest to the cake mix as others suggested and will do this again. Next time I will make this in 2 separate round cake pans that are smaller so I can get the layered effect and the topping. I will update- maybe that will earn the 5th star!

I mostly followed the recipe but did some tweaking of my own. Used two, 9" round baking pans to make it easier than cutting the cake in half using springform pan, followed white cake instructions on the box instead of the recipe. Used all the cake mix (not reserving any for crumb topping) used lemon zest and real lemon juice (from one whole lemon) in the white cake mix, didn't make the crumb topping (I actually forgot - but next time I will use one cup confectioners sugar with butter and vanilla to make crumb topping), used 8oz of cream cheese, doubled the confectioners sugar and used 2 1/2 cups heavy whipping cream and zest and lemon juice from another whole lemon for the cream filling. My daughter added pastel colored nonpareils to the side for an Easter holiday look and we dusted powdered sugar on top.

LOVE THIS RECIPE! I have now made it twice in the last few weeks. It's the perfect spring/summer cake. I have done what others have suggested and added a few tablespoons of lemon juice and a teaspoon or so of lemon zest to the cake. So many compliments and it looks lovely!

I loved this recipe, though I did make one change. I added the juice and zest of a whole lemon to the cake batter. It turned out like a giant lemon bar. It was amazing.

I've never had the restaurant version, but this recipe was delicious. I used a full box of cake mix, and bought a second box to make the crumbs. (It did not seem enough, otherwise, when you have to reserve a cup of the cake mix for the crumbs.) Also, I doubled the crumbs. I did not add lemon to the cake mix, as other reviewers suggested. I liked the subtle lemon flavor in the cream, using fresh lemon juice, lemon zest, and about a 1/2 tsp of lemon extract. Unfortunately I used an 9" spring pan (didn't have 10") which made it difficult to remove the cake in one piece, since it baked over the rim. Nothing that a little cream couldn't help "glue" back together. Next time, I will instead use two round cake pans. I will definitely make this again.

I was in a super rush when I made this the first time. I added all the sugar to the cream cheese and whipped it all together, totally forgetting the cream part. I had wondered why it didn't yield that much filling, so I duplicated my error 3 times to make a 4x batch. My guests loved it. When I had time to make another cake I did so at a slower pace and realized my error. When my family and I tasted the correctly made cake we all unanimously stated the 1st one was a lot better. While the cake following the recipe tasted great, my cake made incorrectly blew this one away. Do yourself a favor, after making one correctly with this recipe, make another one quadrupling the filling portion WITHOUT the heavy cream.

I made this and added more lemon zest and lemon juice. The crumb topping baked into the cake and so I made streusel topping to put on the cake after frosted, big hit I too would add lemon simple syrup to the layers. But all in all I'm making it again as it was delicious. It would be good with fresh sliced strawberries or puree drizzled over when slicing. I'd say it's a go to impressive recipe. Chill and maybe use a warmed knife when slicing the first slice.

So delicious, I could eat it every day.

This turned out better than takeout!

I love this cake . Followed recipe as written. Only change I would make might be to use lemon cake mix instead of white. That is a personal preference . Thank you for this recipe. I crave this cake! M. Holland

I used a lemon cake mix instead of white for more lemony goodness and skipped the crumb topping (because I hate crumb topping). The filling is fantastic! I receive multiple compliments and requests for the recipe when I take it to family gatherings. Also delicious with some blueberries tossed in the cake batter!

This recipe is foolproof and delicious.

Didn't have a spring form pan so used two 9inch rounds. Worked great. Added a little lemon juice to cake mix, was a hit at a dinner party!

This turned out pretty good. Made as described but added a few blueberries to go with it. Not as heavy a dessert as it looks.

I made this today and my family loved it. The only thing I did differently was add more lemon zest and just a little more confectionery sugar to the filling. I did save enough to put a little on the side and top of the cake. Will definitely make it again!