The Best LEMON CREAM CAKE – Soft, Sweet, and Zesty

Nonna’s Lemon Cream Cake is a delightful dessert combining buttery, crumbly shortcrust pastry with a rich and silky lemon cream.

This classic Italian treat is perfect for any occasion – whether it’s a family gathering, a Sunday lunch, or simply when you crave something sweet and citrusy.

The fresh lemon flavor adds a bright, refreshing twist that perfectly balances the sweetness of the cream.

Why Nonna Loves This Recipe

Nonna adores this recipe because it brings the taste of homemade goodness to the table.

The lemon cream is light and zesty, while the tender pastry offers the perfect contrast.

Plus, it’s a simple, affordable dessert that can be prepared ahead – making it ideal for sharing with loved ones.

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8 portions
• Difficulty: Medium
• Cost: Low

Ingredients

For the Shortcrust Pastry

• 2 ½ cups (300 g) all-purpose flour
• ⅔ cup (150 g) cold unsalted butter, cut into cubes
• ½ cup (120 g) sugar
• 1 large egg + 1 yolk
• 1 teaspoon baking powder

For the Lemon Cream Filling

• ¼ cup (50 ml) fresh lemon juice (about 1 large lemon)
• Zest of 1 lemon (organic preferred)
• 1 ¼ cups (300 ml) water
• 1 cup (200 g) sugar
• 1 large egg + 1 yolk
• ⅓ cup (40 g) cornstarch or potato starch

Instructions

1. Prepare the Lemon Cream:

• Wash and dry the lemon, grate the zest, and squeeze the juice.
• In a saucepan, mix the lemon juice, zest, water, and sugar. Stir well over low heat until the sugar dissolves.
• In a separate bowl, whisk the egg, yolk, and sifted cornstarch until smooth.
• Slowly pour the lemon mixture into the egg mixture while stirring continuously to avoid lumps.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5 minutes).
• Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Make the Shortcrust Pastry:

• In a food processor, combine the flour and cold butter. Pulse until it resembles fine crumbs.
• Add the sugar, egg, egg yolk, and baking powder. Pulse again until the dough forms loose crumbs.
• Transfer to a floured surface and knead gently until a smooth dough forms.
• Wrap in plastic wrap and refrigerate for 30 minutes.

3. Assemble the Cake:

• Preheat the oven to 350°F (180°C) and grease a 9-inch (24 cm) tart or cake pan.
• Divide the chilled dough into two portions, one slightly larger than the other.
• Roll out the larger portion and press it into the prepared pan, trimming any excess.
• Pour the cooled lemon cream over the pastry base.
• Roll out the second dough portion and gently place it over the lemon cream. Seal the edges and prick the top with a fork.

4. Bake the Cake:

• Bake in the preheated oven for 40 minutes or until the top is golden brown.
• Remove from the oven and let it cool completely before unmolding.

5. Serve:

• Dust with powdered sugar for a classic finish.
• Slice and serve – enjoy the creamy, lemony goodness!

Nutritional Facts (Per Serving)

Tips and Tricks

🍋 Chill the dough: Ensure the dough is cold when rolling for a flakier crust.
🍰 Make ahead: The lemon cream can be prepared a day in advance and refrigerated.
🌡️ Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
✨ Extra flavor: Add a splash of limoncello to the lemon cream for an adult twist.
🔪 Easy cutting: Use a serrated knife to slice the cake cleanly without crumbling.

NONNA'S LEMON CREAM CAKE

Nonna’s Lemon Cream Cake is a delightful dessert combining buttery, crumbly shortcrust pastry with a rich and silky lemon cream.

This classic Italian treat is perfect for any occasion – whether it’s a family gathering, a Sunday lunch, or simply when you crave something sweet and citrusy. The fresh lemon flavor adds a bright, refreshing twist that perfectly balances the sweetness of the cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients

For the Shortcrust Pastry

• 2 ½ cups (300 g) all-purpose flour
• ⅔ cup (150 g) cold unsalted butter, cut into cubes
• ½ cup (120 g) sugar
• 1 large egg + 1 yolk
• 1 teaspoon baking powder

For the Lemon Cream Filling

• ¼ cup (50 ml) fresh lemon juice (about 1 large lemon)
• Zest of 1 lemon (organic preferred)
• 1 ¼ cups (300 ml) water
• 1 cup (200 g) sugar
• 1 large egg + 1 yolk
• ⅓ cup (40 g) cornstarch or potato starch

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Instructions

1. Prepare the Lemon Cream:

• Wash and dry the lemon, grate the zest, and squeeze the juice.
• In a saucepan, mix the lemon juice, zest, water, and sugar. Stir well over low heat until the sugar dissolves.
• In a separate bowl, whisk the egg, yolk, and sifted cornstarch until smooth.
• Slowly pour the lemon mixture into the egg mixture while stirring continuously to avoid lumps.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5 minutes).
• Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Make the Shortcrust Pastry:

• In a food processor, combine the flour and cold butter. Pulse until it resembles fine crumbs.
• Add the sugar, egg, egg yolk, and baking powder. Pulse again until the dough forms loose crumbs.
• Transfer to a floured surface and knead gently until a smooth dough forms.
• Wrap in plastic wrap and refrigerate for 30 minutes.

3. Assemble the Cake:

• Preheat the oven to 350°F (180°C) and grease a 9-inch (24 cm) tart or cake pan.
• Divide the chilled dough into two portions, one slightly larger than the other.
• Roll out the larger portion and press it into the prepared pan, trimming any excess.
• Pour the cooled lemon cream over the pastry base.
• Roll out the second dough portion and gently place it over the lemon cream. Seal the edges and prick the top with a fork.

4. Bake the Cake:

• Bake in the preheated oven for 40 minutes or until the top is golden brown.
• Remove from the oven and let it cool completely before unmolding.

5. Serve:

• Dust with powdered sugar for a classic finish.
• Slice and serve – enjoy the creamy, lemony goodness!

Keyword lemon cake, lemon cream cake,