Description
This Italian Lemon Cream Cake is a delightful dessert featuring tender lemon-flavored layers paired with a luscious mascarpone and whipped cream filling. Perfectly moist and refreshingly bright, this cake offers a balance of sweet and tangy flavors, ideal for celebrations or a special treat.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tbsp lemon zest
- 1 cup whole milk
Cream Filling Ingredients
- 1 ½ cups heavy cream
- ½ cup mascarpone cheese
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest for bright citrus flavor. Gradually incorporate the dry ingredients alternating with the whole milk, mixing gently until the batter is smooth and homogenous.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from the oven and allow them to cool completely in the pans before removing.
- Make the Cream Filling: While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Carefully fold in the mascarpone cheese until the filling is smooth and creamy without deflating the whipped cream.
- Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous layer of the mascarpone cream filling on top. Carefully place the second cake layer over the filling and frost the top and sides with the remaining cream filling for a smooth finish.
- Chill: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the layers to set properly before serving.
Notes
- Make sure the cakes are completely cool before frosting to prevent the cream from melting.
- Use fresh lemon zest to maximize citrus flavor and aroma.
- You can substitute mascarpone with cream cheese if unavailable, but mascarpone gives a more authentic Italian taste.
- For a lighter version, consider using half-and-half instead of heavy cream for the filling, though texture will be less rich.
- Keep the cake refrigerated if not served immediately to maintain freshness.
