Description
This Italian Lemon Cream Cake is a delightful dessert featuring a moist lemon-infused sponge layered with a luscious mascarpone and whipped cream filling. Perfect for celebrations or any time you crave a light, creamy treat with a zesty citrus twist.
Ingredients
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
- 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, combine the all-purpose flour, baking powder, and salt. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until smooth and well combined.
- 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. Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack.
- Make the Cream Filling: As the cakes cool, whisk the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Gently fold in the mascarpone cheese using a spatula until the mixture is smooth and creamy, taking care not to deflate the whipped cream.
- Assemble the Cake: Once the cakes are completely cool, place one layer on your serving plate. Spread half of the mascarpone cream filling evenly over the top. Add the second cake layer on top, then frost the top and sides with the remaining cream filling.
- Chill: Refrigerate the assembled cake for at least 2 hours to allow the layers to set and flavors to meld before serving.
Notes
- Ensure the cakes are fully cooled before assembling to prevent the filling from melting.
- You can substitute mascarpone with cream cheese for a slightly tangier taste.
- For extra lemon flavor, add a teaspoon of lemon juice to the cream filling.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
