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