Description
A light and luscious Italian Lemon Cream Cake featuring tender layers of lemon-scented sponge cake sandwiched with a rich, creamy mascarpone and whipped cream filling. Perfect for a refreshing dessert that balances citrus brightness with creamy indulgence.
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 to prepare for baking the cake layers.
- Make the Cake Batter: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the lemon zest. Gradually add the dry ingredient mixture to the wet ingredients alternately with the milk, starting and ending with the dry ingredients. Mix until you have a smooth, even batter.
- Bake the Cake: Evenly divide the batter into the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center emerges clean. Remove from the oven and let the cakes cool completely in their pans.
- 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 becomes smooth and creamy.
- Assemble the Cake: Once the cakes are fully cooled, remove them from the pans. Place one cake layer on a serving plate and spread a generous layer of the mascarpone cream filling on top. Place the second cake layer over the filling and frost the entire cake with the remaining cream.
- Chill: Refrigerate the assembled cake for at least 2 hours to allow the layers and filling to set properly before serving. This enhances the flavor and texture.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Lemon zest adds fresh citrus flavor—avoid the white pith as it is bitter.
- Chilling the cake helps the mascarpone filling firm up and makes slicing easier.
- Use full-fat ingredients (milk, heavy cream, mascarpone) for the best rich texture.
- This cake is best served within 2 days when kept refrigerated.
