Classic Italian Creamy Lemon Cake
Classic Italian Creamy Lemon Cake
Smooth • Bright • Delicately Sweet
This traditional Italian-style lemon cake combines a tender pastry with a silky lemon cream filling. The fresh citrus flavor and soft texture make it perfect for serving chilled as a light dessert.
Ingredients
Silky Lemon Cream Filling
500 ml milk (about 2 cups)
2 large eggs, at room temperature
6 tablespoons granulated sugar
4 tablespoons cornstarch
80 g mascarpone or cream cheese, softened
Zest of 1 lemon
Fresh juice of 1 lemon
Soft Shortcrust Pastry
2 large eggs, at room temperature
100 g granulated sugar (½ cup)
100 ml vegetable oil or melted butter
1 teaspoon vanilla extract
350–380 g all-purpose flour, added gradually
1 teaspoon baking powder
Step-by-Step Instructions
1. Prepare the Lemon Cream
In a medium saucepan, whisk together the eggs and sugar until smooth and pale
Add the cornstarch and whisk until fully blended
Slowly pour in the milk, whisking continuously to keep the mixture smooth
Place the saucepan over medium heat and stir gently until the cream thickens and becomes velvety
Once thickened:
Remove from heat
Stir in the mascarpone, lemon zest, and lemon juice until fully incorporated
Transfer the cream to a bowl
Cover the surface directly with wrap to maintain its smooth texture
Allow it to cool completely
2. Make the Pastry Dough
In a large bowl, whisk the eggs, sugar, oil (or butter), and vanilla until well combined
Add the flour and baking powder gradually
Mix gently until a soft, smooth dough forms
Divide the dough into two portions:
2/3 for the base
1/3 for the top decoration
3. Prepare the Base
Heat the oven to 180°C (350°F)
Lightly grease a tart pan or springform pan
Roll out the larger dough portion
Press it evenly into the base and up the sides of the pan
Pour the cooled lemon cream into the shell
Smooth the surface gently
4. Create the Decorative Top
Roll out the remaining dough
Cut small circles using a cookie cutter or glass rim
Arrange the circles slightly overlapping around the edges to form a decorative border
Leave the center open to showcase the lemon cream
5. Bake the Cake
Place the cake in the oven
Bake for 30–35 minutes, until the pastry turns lightly golden
Remove from the oven and allow it to cool at room temperature
6. Chill and Finish
Refrigerate the cake for at least 2 hours to allow the filling to set fully
Before serving, dust lightly with powdered sugar
Garnish with lemon slices or zest if desired
Serving Suggestions
Serve chilled for clean slices and best flavor
Pair with tea, espresso, or fresh berries
Ideal for special gatherings or relaxed family desserts
Helpful Notes
Smooth Filling: Mixing cornstarch thoroughly before heating keeps the cream silky
Flavor Balance: Fresh lemon zest enhances the aroma without overpowering
Storage: Keeps well refrigerated for up to 3 days
