The Famous Italian Lemon Cake — Soft, Moist, and Made with Simple Ingredients
January 11, 2026
Lemon Swirl Cake with Lemon Cream
Ingredients
Cake Batter
3 large eggs
½ cup sugar (100 g)
A pinch of salt
¼ cup plain yogurt (60 g)
3 tbsp fresh lemon juice (45 ml)
½ stick unsalted butter, melted and cooled (60 g)
1½ cups all-purpose flour (170 g)
1 tsp baking powder (5 g)
Lemon Cream
1 large egg
Zest and remaining juice from 1 lemon
¼ cup sugar (60 g)
¼ cup cornstarch (30 g)
1 cup milk (240 ml)
Baking
350°F (175°C)
40–45 minutes
Bake without convection (no fan)
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Key Notes
Zest only the yellow part of the peel; the white pith is bitter.
Butter should be melted but not hot, so it doesn’t cook the eggs.
Cook the lemon cream until thick, so it holds its shape and doesn’t sink.
A ceramic pan works best for even baking and moist edges.
After baking, let the cake rest in the oven with the door slightly open to prevent cracks.
Cool completely before removing from the pan.
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Step-by-Step
1. Zest the lemon (yellow part only), then cut it and squeeze the juice.
2. Lemon cream: whisk 1 egg, sugar, salt, and cornstarch until smooth. Add about 3 tbsp lemon juice.
3. Heat the milk with a little sugar until hot (small bubbles around the edges).
4. Slowly whisk the hot milk into the egg mixture. Return to the saucepan.
5. Cook over medium heat, stirring constantly, until thick.
6. Strain the cream and mix in all the lemon zest. Set aside to cool slightly.
7. Batter: mix eggs, sugar, and salt.
8. Add yogurt, remaining lemon juice, and melted (not hot) butter. Mix well.
9. Sift in flour and baking powder; mix until smooth.
10. Grease and line the pan with parchment. Pour in the batter and level it.
11. Pipe the lemon cream on top in a spiral or pattern.
12. Bake at 350°F (175°C) for 40–45 minutes, no convection.
13. Turn off the oven and leave the cake inside with the door slightly open for a few minutes.
14. Remove, cool completely, then take out of the pan and serve.
Learn to make a stunning Italian lemon cake with simple ingredients, from zesting lemons to creating a silky lemon custard. The recipe includes a delicate batter and a piped filling. Bake this gorgeous tart in a 350°F oven for a truly delightful treat.
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