If you love desserts with a bright citrusy flavor, this Italian lemon cream cake is sure to become a favorite. With layers of moist lemon cake, a rich mascarpone cream filling, and a dusting of powdered sugar, this cake is the perfect balance of sweetness and tanginess. A true Italian-inspired masterpiece!
Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the lemon cream filling:
- 1 1/2 cups heavy whipping cream
- 8 oz mascarpone cheese, softened
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
For garnish:
- Powdered sugar for dusting
- Lemon slices or zest for decoration
Equipment:
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Cooling rack
- Offset spatula
Instructions:
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Lemon Cream Filling:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, beat the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of lemon cream filling over the top using an offset spatula.
- Place the second cake layer on top and spread another layer of the filling over the top. Reserve some filling for the sides if desired.
- Decorate the Cake:
- Dust the cake with powdered sugar and garnish with lemon slices or zest for an elegant finish.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld. Serve chilled for the best texture and flavor.
Tips:
- Use fresh lemons for the juice and zest to achieve the brightest flavor.
- For an extra tangy kick, add an additional tablespoon of lemon juice to the cream filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
This delightful Italian lemon cream cake is a celebration of refreshing citrus flavor and creamy indulgence. Perfect for birthdays, holidays, or any special occasion, this cake is bound to impress your family and friends. Enjoy a slice of this Italian-inspired dessert and savor its light, tangy sweetness!
Delightful Italian Lemon Cream Cake
Experience the light, tangy, and velvety flavors of this delightful Italian lemon cream cake. Perfect for any occasion, it’s a dessert that will impress your guests!
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Cooling rack
- Offset spatula
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the lemon cream filling:
- 1 1/2 cups heavy whipping cream
- 8 oz mascarpone cheese softened
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- For garnish:
- Powdered sugar for dusting
- Lemon slices or zest for decoration
Instructions
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Lemon Cream Filling:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, beat the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of lemon cream filling over the top using an offset spatula.
- Place the second cake layer on top and spread another layer of the filling over the top. Reserve some filling for the sides if desired.
- Decorate the Cake:
- Dust the cake with powdered sugar and garnish with lemon slices or zest for an elegant finish.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld. Serve chilled for the best texture and flavor.
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