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5 from 2 votes

Italian Pastry Cream Filled Lemon Cake Recipe

A soft Delicious Lemon Cake filled with an Italian Lemon Pastry Cream then baked. The perfect Lemon Lover's Lemon Cake Recipe.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Keyword: Italian filled Lemon Cake, Lemon Cake Recipe
Servings: 10 servings
Calories: 374kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 2 1/4 cups cake flour* (300 grams)
  • 1 pinch salt*
  • 2 teaspoons baking powder
  • zest 1/2 - 1 lemon
  • 3 eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 3/4 cup + 2 tablespoons granulated sugar (180 grams)
  • 1/4 cup + 3 tablespoons milk (room temperature) (100 grams)
  • 1/2 cup + 3 tablespoons vegetable oil (133 grams)
  • 1/2 teaspoon vanilla


  • 3/4 cup milk (180 grams)
  • 3/4 cup cream whipping/whole cream (165 grams)
  • 4 egg yolks
  • 1/2 cup sugar (100 grams)
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons flour
  • peel from 1 or 2 lemons no white part



  • In a medium pot, heat over low the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
  • In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla and whisk again until smooth, place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened. Move to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and let cool, approximately 1-2 hours or refrigerate for about 30 minutes.
  • Pre-heat oven to 350° (180° celsius) Grease and flour a 9 inch (23-24 cm) cake pan (a springform pan if you have it).


  • In a medium bowl whisk together flour, salt, baking powder and zest, set aside.
  • In a large bowl on medium speed beat the eggs, yolk and sugar until pale and creamy, approximately 5 minutes, then beat in the milk, vegetable oil and vanilla until combined, then add the whisked flour mixture and combine.
  • Pour the batter into the prepared cake pan and spoon 3/4 of the pastry cream on top of the batter, do not stir. Bake for approximately 40-45 minutes. Check the cake at about 30-35 minutes and if browning on top too much, cover with foil and continue baking until done. Test with a toothpick for doneness. Let cool completely before dusting with powder sugar. Enjoy!


To make Cake flour, from 1 cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoon of corn starch, sift to combine.
For room temperature eggs and milk, remove from the fridge 30-45 minutes before using.
You are going to have some leftover pastry cream, it can be eaten as is or used to fill tart shells.


Calories: 374kcal | Carbohydrates: 36g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 263mg | Sodium: 133mg | Potassium: 198mg | Fiber: 1g | Sugar: 12g | Vitamin A: 865IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 2.1mg