Lemon Italian Cream Cake

This Lemon Italian Cream cake is what dreams are made of.  I literally woke up thinking about this very cake this morning.  It is just the perfect summer treat!

Let them eat cake (Italian Cream Cake)

I am a HUGE fan of cake and this  Chocolate Sheet Cake and this delicious Pound Cake are some of my favorites, but this lemon cake is light and airy making it perfect for summer.

Trust me you need this cake ASAP!

Tube or Bundt

My family has always been fans of a good bundt cake.  My mom would make them and have them in the freezer for when company showed up unexpected or for a quick Christmas gift.  Over the years I have come up with some of my own favorite bundt cakes for entertaining such as this Vanilla & Fudge one or this Pumpkin Espresso one.  

For all my bundt’s and my mom I have always used a traditional bundt pan (such as this one) but for this Lemon Cake I went with a this tube pan.  So why a tube pan you ask?  Honestly I do not have a great answer other than I just wanted to.  I love the simplicity of the tube pan and I felt this cake was a perfect option for it.   You can use a bundt and it would be beautiful, especially if serving for a brunch or shower.

Why Vanilla Bean Paste?

If you have followed me for a while or checked out some of my other sweet treats you have probably seen in most of my recipes I use vanilla bean paste in place of vanilla extract.  For me I love the concentrated flavor of the vanilla bean paste and I also love the little flecks of vanilla bean.  

In this cake you can see the vanilla bean flecks not only in the cake but also in the glaze.  In my opinion it just elevates it and makes it feel more special than you average lemon cake.

Perfect for anytime of the day

This cake is not only a perfect sweet treat for after dinner but it is also perfect for an afternoon snack or even breakfast.  Yes, I said breakfast.  I may, or may not, have had it with coffee the morning after I made it and it was AMAZING!  

The brightness of the lemon will start your day off with a bit of sunshine making your day GREAT!

Lemon Italian Cream Cake for everyone….

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Lemon Italian Cream Cake

A perfect cake for summer. This Lemon Italian Cream Cake is light but still dense making this perfect for a dessert, snack or breakfast.

20 minPrep Time

45 minCook Time

1 hr, 30 Total Time

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Recipe Image


1 3/4 cups powdered sugar
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cups heavy cream
Zest of one lemon (reserving juice for glaze)
2 teaspoons Vanilla Bean Paste (or vanilla extract)
7 tablespoons butter, melted & cooled
Juice of one lemon
4 tablespoons butter
1/4 cup sugar


Preheat oven to 350
Spray a Tube Pan or bundt pan with nonstick spray, set aside
In a large bowl whisk together sugar and eggs until light
In a medium bowl whisk together flour, baking powder and salt until just combined
Alternating with the cream slowly fold in cream and flour mixture into egg mixture, until just combined with a spatula
Fold in lemon zest, Vanilla Bean Paste and melted butter until just combined
Pour batter into prepared pan
Bake for 40-45 minutes or until a toothpick comes out clean when inserted into center of cake
Remove an let cool for 15-20 minutes in pan and then remove from pan to a cooling rack
While cake is cooling make glaze
In a small saucepan whisk together lemon juice, butter, sugar and Vanilla Bean Paste (or extract) until sugar is dissolved
Once you have removed cake from pan drizzle glaze over the top
Let cool completely and then serve


To amp up the lemon flavor you can add more zest or the juice of one lemon to the cake if you would like.


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