Italian Lemon Pound Cake Top Reviews
I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.
I love this, it’s like my Italian gramma used to make, but easier because of the cake mix, I used 3tlbs lemon juice and one tlb lemon zest as her cake called for in the cake and it was perfect, I followed the filling as it was. Thanks for making this wonderful family favorite so easy.
While I still prefer the restaurant version, this was delicious. I’ve made it twice. The first time I used a lemon cake mix because I didn’t have white. I also baked it in a 9 x 13 pan because I was feeding a group of people and needed to be able to serve 18+ pieces. I was a little worried I wouldn’t be able to slice the 9 x 13 cake in half and reassemble the top layer without it breaking, but surprisingly I had no problem at all. The group I made it for really enjoyed the cake and I received requests for the recipe. The second time I followed the directions exactly, including using the springform pan. Both times, delicious. I’d like to try using 8 oz. of cream cheese next time as I think I want a little more cream cheese flavor in the whipped cream filling.
I knew I’d want a more robust lemon flavor after reading the ingredients. I used a yellow cake mix and added a box of lemon pudding to the cake batter. My mother used to add instant pudding to her cakes because it makes them lighter. I also added the juice of one small lemon to the cake. I had about 6 ounces of cream cheese left from a box, so I used it all. So, I added slightly more of he other ingredients for the filling as well (cream and sugar), but the biggest change I made was adding the juice of two small lemons to the filling rather than the small amount it called for. The cake baked up beautifully, although I have to say that taking part of the mix out to make the topping made it thinner. I think in the future I might use two mixes and 1.5 times the filling. All of the components taste good separately and the lemon is not overpowering in either the cake or the filling. We’re excited to try the cake tomorrow.
I made this for an Italian family’s dinner and they loved it! Even Nana gave me a compliment. I don’t have a spring pan so I used two 8″ cake pans. I also wrapped waxpaper around it before chilling to help it hold its shape until it is thoroughly chilled. I will definitely be making this again.
Italian Lemon Pound Cake Ingredients
1 (16.25 ounce) package white cake mix
3/4 cup milk
1 tablespoon milk
3 1/2 tablespoons vegetable oil