Lemon Cream Cake: The Famous Italian-Swiss Delight

Introduction

Discover the irresistible charm of this elegant lemon cream cake that has captivated dessert lovers across Europe and beyond! This exquisite creation combines the light, airy texture of a classic sponge cake with a luxuriously smooth lemon cream filling that strikes the perfect balance between tangy and sweet. The beautiful presentation, adorned with traditional Savoiardi biscuits and delicate coconut flakes, makes this cake as visually stunning as it is delicious. Whether you’re celebrating a special occasion or simply craving a slice of Mediterranean-inspired heaven, this recipe delivers a sophisticated dessert that will transport your taste buds straight to the sunny coasts of Italy and the refined pastry shops of Switzerland.

Ingredients

For the Cake Layer:

3 large eggs
A pinch of salt
120g sugar (2/3 cup or 4.2 oz)
Zest of 2 lemons, finely grated
50ml vegetable oil (3 tablespoons or 1.7 oz)
120g all-purpose flour (3/4 cup or 4.2 oz)
5g baking powder (1 teaspoon)

For the Lemon Cream:

Juice of 3 lemons (approximately 120ml or 1/2 cup)
30g cornstarch (2 heaped tablespoons or 1 oz)
100g sugar (1/2 cup or 3.5 oz)
100g water (1/2 cup or 3.5 oz)
400ml sweetened heavy cream, 30% fat (2 cups)

For Decoration:

8-10 Savoiardi biscuits (ladyfingers)
2-3 tablespoons coconut flakes
Powdered sugar for dusting (optional)

Instructions

Preparing the Cake Layer:

Preheat your oven to 180°C (350°F). Grease and line an 18cm (7-inch) round cake pan with parchment paper.
In a large mixing bowl, add the eggs and a pinch of salt. Beat with an electric mixer on high speed for 1-2 minutes until frothy.
Gradually add the sugar while continuing to beat, until the mixture becomes pale and thick (about 3-4 minutes).
Add the lemon zest and vegetable oil, mixing gently until incorporated.
Sift the flour and baking powder together, then fold into the egg mixture using a spatula, working in a gentle circular motion from bottom to top to maintain air in the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Preparing the Lemon Cream:

In a medium saucepan, combine the lemon juice, cornstarch, sugar, and water. Whisk well to dissolve the cornstarch completely.
Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble (about 5-7 minutes).
Remove from heat and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming.
Allow the lemon mixture to cool completely to room temperature.
In a separate bowl, beat the sweetened heavy cream until firm peaks form.
Once the lemon mixture has cooled, gently fold in the whipped cream in three additions, maintaining as much air as possible for a light, fluffy texture.

Assembling the Cake:

Once the cake has completely cooled, use a sharp serrated knife to cut it horizontally into two equal layers.
Place the bottom layer on a serving plate or cake stand.
Using a piping bag or spatula, spread approximately half of the lemon cream over the bottom cake layer, creating an even layer.
Place the top cake layer over the cream, pressing gently.
Spread the remaining lemon cream over the top and sides of the cake, creating a smooth finish.
Arrange the Savoiardi biscuits around the sides of the cake, pressing them gently into the cream to adhere.
Sprinkle the coconut flakes over the top of the cake, concentrating them around the outer edge for a decorative effect.
If desired, dust lightly with powdered sugar just before serving.
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow it to set and for the flavors to develop fully.

Nutritional Information and Timing

Prep Time: 40 minutes Baking Time: 30 minutes Chilling Time: 4 hours (minimum) Total Time: 5 hours 10 minutes Servings: 8-10 slices

Nutritional Information (per serving, based on 10 slices):

Calories: 325
Protein: 5g
Carbohydrates: 38g
Fat: 17g
Saturated Fat: 9g
Fiber: 1g
Sugar: 25g
Sodium: 95mg

Cooking Tips and Tricks

Room temperature ingredients: For the best cake texture, ensure your eggs are at room temperature before beating.
Maximum volume: When beating the eggs and sugar, continue until the mixture falls from the beater in thick ribbons that briefly hold their shape on the surface before sinking.
Gentle folding: To maintain the air in your batter, fold in the flour with a cutting motion rather than stirring, which can deflate your mixture.
Perfectly set lemon cream: The cornstarch mixture should be cooked until it’s thick enough to coat the back of a spoon and hold a line when you run your finger through it.
Stabilized whipped cream: For a more stable cream that holds its shape longer, add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of warm water to the whipped cream before folding.
Clean slicing: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut.

Variations and Substitutions

Citrus variations: Substitute some or all of the lemon with lime, orange, or a combination for different flavor profiles.
Berry addition: Add a layer of fresh berries (raspberries, blueberries, or strawberries) between the cake layers for a fruity contrast.
Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder and Savoiardi biscuits are gluten-free.
Dairy-free adaptation: Use coconut cream in place of heavy cream (ensure it’s well-chilled before whipping).
Liqueur enhancement: Brush each cake layer with 2 tablespoons of limoncello or another complementary liqueur before adding the cream for an adult version.
Decorative alternatives: Instead of Savoiardi biscuits, use white chocolate curls, crushed meringues, or candied lemon slices for decoration.

Common FAQs

Can I make this cake ahead of time?

Yes, this cake actually improves with time! You can make it up to 2 days in advance and keep it refrigerated. The flavors will continue to develop and meld together beautifully.

My lemon cream isn’t thickening properly. What went wrong?

If your lemon cream isn’t thickening, it might be because the cornstarch wasn’t fully activated. Make sure to bring the mixture to a gentle boil while stirring continuously. If it’s still too thin, you can return it to the heat with an additional teaspoon of cornstarch dissolved in a tablespoon of cold water.

Can I freeze this cake?

While you can freeze the cake layer itself, the lemon cream doesn’t freeze well as it can separate and become watery upon thawing. It’s best enjoyed fresh or within a few days of making.

My cake didn’t rise properly. What could be the cause?

The most common causes for a flat cake are overmixing the batter after adding the flour (which deflates the air bubbles), using expired baking powder, or opening the oven door too early during baking.

Where can I find Savoiardi biscuits?

Savoiardi biscuits (ladyfingers) can typically be found in the international section of larger supermarkets, Italian specialty stores, or online. If unavailable, you can substitute with any firm, sweet biscuit or cookie.

Storage and Make-Ahead Tips

Refrigeration: Store the assembled cake covered in the refrigerator for up to 5 days. The cake will be at its best within the first 3 days.
Component preparation: You can bake the cake layer up to 2 days ahead, wrapped tightly in plastic wrap at room temperature. The lemon cream base can be prepared a day ahead and stored in the refrigerator; fold in the freshly whipped cream just before assembly.
Serving temperature: For the best flavor and texture, remove the cake from the refrigerator about 15-20 minutes before serving.
Refreshing leftover cake: If the cake begins to dry out after a few days, serve with a side of fresh berries or a small drizzle of warm lemon syrup to rejuvenate it.
Presentation tip: For special occasions, garnish with edible flowers, candied lemon peel, or gold leaf just before serving for an elegant finishing touch.
Individual portions: This recipe can also be adapted to make individual serving cups by layering cubed cake and lemon cream in clear glasses, topped with crumbled Savoiardi and coconut flakes.