Description
This Italian Lemon Cream Cake features a light and fluffy lemon-infused sponge paired with a decadent mascarpone cream filling. Perfectly balanced with zesty lemon and creamy richness, this cake is ideal for special occasions or a refreshing dessert treat.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tbsp lemon zest
- 1 cup whole milk
Cream Filling
- 1 ½ cups heavy cream
- ½ cup mascarpone cheese
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray to prevent sticking.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which takes about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest for a fresh citrus flavor. Alternate adding the dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined and the batter is smooth.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Place them in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden on top.
- Make the Cream Filling: While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract using a mixer until stiff peaks form. Carefully fold in the mascarpone cheese, blending gently until the filling is smooth and creamy.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the mascarpone cream filling over the top. Place the second cake layer on top and frost the top and sides with the remaining filling.
- Chill: Refrigerate the assembled cake for at least 2 hours to allow the layers and cream filling to set, enhancing the flavors and texture before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Lemon zest adds freshness; use organic lemons to avoid pesticide residues.
- Do not overmix the batter to keep the cake light and tender.
- The mascarpone cream can be substituted with cream cheese for a tangier filling.
- Refrigeration before serving helps the cake hold its shape and flavors meld.
- Leftover cake should be stored in the refrigerator wrapped tightly to keep cream fresh.
