Italian Lemon Cream Cake (Torta alla Crema di Limone)

Soft, golden, and filled with the silkiest lemon cream you can imagine—this Italian Lemon Cream Cake is pure dessert magic. It’s the kind of cake you bake once and instantly add to your weekly rotation. With its buttery shortcrust-style dough and velvety lemon filling, it’s no surprise this recipe has gone viral in Italian home kitchens.

⭐ Why You’ll Love This Cake

• Perfect Flavor Balance: Not too sweet, not too tart—just right.

• Silky Lemon Filling: Creamy, bright, and luxurious.

• Tender Shortcrust: Soft, melt-in-the-mouth, lightly golden shell.

• Authentically Italian: A classic from real Italian family kitchens.

• Simple but Impressive: Easy enough for beginners, elegant enough for guests.

This cake is best enjoyed slightly chilled, where the cream sets beautifully while staying lusciously smooth.

🍋 Ingredients for Italian Lemon Cream Cake

This dessert is made of two parts: a buttery dough and a silky lemon cream filling.

For the Dough

• 1 large egg

• Zest of 1 lemon

• 125 g (½ cup + 1 tbsp) granulated sugar

• 310 g (2 ½ cups) all-purpose flour

• 5 g (1 tsp) baking powder

• 140 g (10 tbsp / 5 oz) unsalted butter, softened

• 1–2 tbsp cold milk (as needed)

• Pinch of salt

For the Lemon Cream Filling

• 500 ml (2 cups) whole milk

• 3 egg yolks

• 100 g (½ cup) granulated sugar

• 40 g (⅓ cup) cornstarch

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract (optional)

For Garnish

• Powdered sugar

• Lemon slices (optional)

🇮🇹 Why Italians Love This Cake

This cake is a staple on Italian dessert tables thanks to its balanced flavor, simple ingredients, and comforting texture. No frosting needed—its beauty lies in its rustic, homemade charm. Every bite melts on your tongue with sunshine-bright lemon aroma.

💡 Tips for Success

• Use fresh lemon zest and juice: The aroma is unbeatable.

• Add cold milk gradually: Just enough to bring the dough together.

• Do not overbake: The crust should be golden, not dark.

• Let it cool fully before slicing: This gives the cream time to firm up.

Keeps wonderfully for 2–3 days in the refrigerator and tastes even better the next day.

👩‍🍳 Step-by-Step: How to Make Italian Lemon Cream Cake

1. Make the Lemon Cream Filling

1. In a saucepan, whisk egg yolks + sugar until pale.

2. Add cornstarch and whisk until smooth.

3. Slowly add the milk, whisking to avoid lumps.

4. Add lemon zest and cook over medium heat, stirring constantly.

5. After 5–7 minutes, once thickened, remove from heat.

6. Stir in lemon juice + vanilla.

7. Press plastic wrap directly onto the surface and refrigerate.

2. Prepare the Dough

1. In a bowl, mix flour, sugar, lemon zest, baking powder, salt.

2. Add the softened butter and rub it in until sandy.

3. Add the egg and gently knead.

4. If the dough is too dry, add cold milk a spoon at a time.

5. Wrap and chill for 30 minutes.

3. Assemble the Cake

1. Preheat oven to 350°F (180°C).

2. Grease a 7–8 inch springform pan.

3. Divide dough into ⅔ (base) and ⅓ (top).

4. Press the larger piece into the pan and up the sides.

5. Pour in the cooled lemon cream.

6. Roll the remaining dough and place it on top, sealing the edges.

4. Bake & Cool

1. Bake 40–45 minutes, until light golden.

2. Cool completely on a rack.

3. Dust with powdered sugar and decorate with lemon slices if desired.

🍰 Serving & Storage

• Serve: Slightly chilled or at room temperature.

• Store: Covered in the fridge for up to 3 days.

• Freeze: Wrap slices individually and freeze for up to 2 months.

Every slice is rich, luxurious, and bursting with bright lemon flavor.

❓ Frequently Asked Questions

Can I make the lemon cream ahead of time?

Yes! Prepare up to 2 days in advance. Keep refrigerated and whisk before using.

What’s the best pan size?

A 7–8 inch (18–20 cm) springform pan gives the ideal height and filling-to-crust ratio.

Why is my dough cracking?

It may need more moisture. Add 1 tbsp cold milk at a time until smooth and pliable.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended—bottled juice has a flatter flavor.

How do I get clean slices?

Chill the cake first.
Use a sharp, thin knife and wipe it between cuts.