Can I prep this dessert the day before?

Definitely! This cake actually tastes better the next day. The flavors come together, and the creamy middle sets perfectly overnight. Just wait to dust powdered sugar until right before serving.

Can I use a different type of cake mix?

Sure thing! If you're out of white cake mix, try yellow or go all-in with lemon-flavored mix for extra zing. The texture may vary a tad, but it'll still turn out amazing.

What if the cream filling feels too soft?

If the filling isn't firm enough, your whipped cream might not have reached stiff peaks while mixing. Try popping the filling in the fridge for 30 minutes to firm it up. And make sure your cream cheese isn't too warm—softened is perfect.

I don’t have a springform pan—can I use another one?

You can! A springform pan makes life easier for sure, but a regular 9 or 10-inch pan works too. Just take your time unmolding it, and use parchment paper on the bottom to help lift it out cleanly.

Is this cake okay to freeze?

Yep! This cake freezes well for up to a month. Wrap it tightly in plastic wrap, followed by foil. Let it thaw overnight in the fridge before serving. The filling might change texture slightly, but it'll still be tasty.

Delicious Italian Lemon Cake

Category: Sweet Treats for Every Craving

Mix cake batter with less water than the box suggests. Save some for the crumbly topping, bake, and let cool. Slice the cake in half, whip heavy cream, stir in lemon cream cheese, and assemble. Chill for several hours.

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By Ana

Updated on Sat, 21 Jun 2025 14:28:24 GMT

Fluffy Lemon Cake with Cream Filling | homebitesbyana.com

Recipe FAQs

→ Can I prep this dessert the day before?: Definitely! This cake actually tastes better the next day. The flavors come together, and the creamy middle sets perfectly overnight. Just wait to dust powdered sugar until right before serving.
→ Can I use a different type of cake mix?: Sure thing! If you're out of white cake mix, try yellow or go all-in with lemon-flavored mix for extra zing. The texture may vary a tad, but it'll still turn out amazing.
→ What if the cream filling feels too soft?: If the filling isn't firm enough, your whipped cream might not have reached stiff peaks while mixing. Try popping the filling in the fridge for 30 minutes to firm it up. And make sure your cream cheese isn't too warm—softened is perfect.
→ I don’t have a springform pan—can I use another one?: You can! A springform pan makes life easier for sure, but a regular 9 or 10-inch pan works too. Just take your time unmolding it, and use parchment paper on the bottom to help lift it out cleanly.
→ Is this cake okay to freeze?: Yep! This cake freezes well for up to a month. Wrap it tightly in plastic wrap, followed by foil. Let it thaw overnight in the fridge before serving. The filling might change texture slightly, but it'll still be tasty.

Lemon Cream Cake

A sweet and bright dessert with a creamy lemon filling and tender crumb. Perfectly simple to make and sure to impress.

Prep Time

20 min

Cooking Time

30 min

Total Time

50 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: Italian

Yields: 12 Servings

Dietary Preferences: Vegetarian

Ingredients

→ Cake

01 ¾ cup + 1 tablespoon milk

02 2 eggs

03 1 (15.25-ounce) box of white cake mix

04 3½ tablespoons oil (vegetable)

→ Crumb Topping

05 ½ teaspoon vanilla

06 1 cup of the cake mix you set aside earlier

07 2 tablespoons melted unsalted butter

→ Filling

08 ⅔ cup of powdered sugar, split for use—plus extras for sprinkling

09 4 ounces softened cream cheese

10 Zest from 1 lemon (about 1 teaspoon)

11 3 tablespoons fresh lemon juice

12 2 cups of heavy cream for whipping

Steps

Step 01

Fire up your oven to 350°F (175°C). Spray the base of a 10-inch springform pan lightly with cooking spray.

Step 02

Hold back 1 cup of the cake mix to create your topping later. In a big bowl, mix the rest of the cake mix with the oil, eggs, and ¾ cup + 1 tablespoon of milk. Use a mixer to combine on high for about 2 minutes—don’t stop until smooth. Pour into the prepared pan.

Step 03

Mix the butter (melted) and vanilla in a different bowl. Add the reserved cup of cake mix and combine until the texture turns crumbly. Spread these crumbs gently across the uncooked cake in your pan.

Step 04

Pop the cake into your preheated oven for 30–35 minutes. Use a toothpick to check—it’s done if it comes out clean. Let the cake cool in the pan until it’s at room temperature.

Step 05

Blend ⅓ cup powdered sugar, lemon zest, lemon juice, and cream cheese together until creamy. Separately, whip the cream with the other ⅓ cup sugar until firm peaks form. Gently fold the cheese-lemon mixture into your whipped cream.

Step 06

Carefully release the cake from the pan. Slice it horizontally into two even layers with a serrated knife. Spread the filling generously over the bottom layer, then place the top layer gently on top.

Step 07

Let the assembled cake chill in the fridge for at least 4 hours. Before serving, sprinkle a little powdered sugar over the top for flair.