Why You’ll Love This Recipe
This Italian Lemon Cream Cake offers a harmonious blend of textures and flavors. The light and airy sponge cake pairs beautifully with the tangy lemon mascarpone filling, creating a dessert that’s both refreshing and indulgent. Its versatility makes it suitable for various occasions, from casual gatherings to festive celebrations. Plus, the combination of simple ingredients results in a sophisticated dessert that’s sure to impress your guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cake Layers:
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All-purpose flour
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Baking powder
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Baking soda
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Granulated sugar
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Eggs
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Whole milk or buttermilk
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Lemon zest
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Lemon juice
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Unsalted butter
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Lemon Cream Filling:
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Mascarpone cheese
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Powdered sugar
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Lemon juice
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Heavy whipping cream
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Crumb Topping:
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All-purpose flour
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Powdered sugar
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Unsalted butter
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Lemon zest
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Vanilla extract
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Frosting and Garnish:
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Whipped cream
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Lemon zest or thin lemon slices
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Powdered sugar (optional)
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Directions
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Prepare the Cake Layers:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and a pinch of salt.
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In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
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Mix in the lemon zest and juice.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk, beginning and ending with the dry ingredients.
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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.
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Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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Prepare the Lemon Cream Filling:
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In a large mixing bowl, beat the mascarpone cheese until smooth and creamy.
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Add the powdered sugar and lemon juice, mixing until well combined.
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In a separate bowl, whip the heavy whipping cream to stiff peaks, then gently fold it into the mascarpone mixture.
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Prepare the Crumb Topping:
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Preheat the oven to 350°F (175°C). Spread the flour on a parchment-lined baking sheet and bake for 5 minutes to eliminate the raw taste. Let cool.
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In a large bowl, whisk the cooled flour and powdered sugar together. Cut in cold butter using a pastry cutter or your hands until the mixture resembles small crumbs. Stir in lemon zest and vanilla extract.
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Assemble the Cake:
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Place one cake layer on a serving plate. Spread a generous amount of lemon cream filling over the top.
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Place the second cake layer on top and spread the remaining filling over the entire cake.
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Press the crumb topping over the top and sides of the cake.
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Decorate the Cake:
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Frost the cake with whipped cream, spreading it evenly over the top and sides.
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Garnish with lemon zest, thin lemon slices, or a light dusting of powdered sugar.
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Chill the cake for at least 2 hours before serving to allow the flavors to meld.
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Servings and Timing
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Servings: 12 slices
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Prep Time: 40 minutes
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Cook Time: 35 minutes
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Total Time: Approximately 3 hours (including cooling and chilling time)
Variations
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Limoncello-Infused Cake: Replace part of the milk or buttermilk with limoncello liqueur for an extra lemony kick.
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Berry Addition: Add a layer of fresh berries between the cake layers for added freshness and flavor.
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Nutty Twist: Sprinkle toasted almonds or pine nuts over the frosting for a delightful crunch.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, allow the cake to sit at room temperature for about 30 minutes before serving. This cake is best enjoyed fresh and does not require reheating.
FAQs
1. Can I use cream cheese instead of mascarpone?
Yes, you can substitute cream cheese for mascarpone in the filling, though the flavor and texture will be slightly different.
2. How do I prevent my cake from being too dense?
Ensure all ingredients are at room temperature before mixing and avoid overmixing the batter to maintain a light and fluffy texture.
3. Can I make this cake in advance?
Yes, you can prepare the cake layers and filling a day ahead. Assemble the cake and refrigerate until ready to serve.
4. Is it necessary to use fresh lemon juice?
Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
5. Can I freeze this cake?
It’s best to freeze the cake layers separately and assemble the cake after thawing for optimal texture and flavor.
6. What can I use instead of buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
7. How do I achieve a smooth frosting?
Ensure the whipped cream is whipped to stiff peaks and spread it gently over the cake using an offset spatula for a smooth finish.
8. Can I add food coloring to the filling?
Yes, a few drops of yellow food coloring can enhance the lemony appearance of the filling.
9. What other garnishes work well with this cake?
Edible flowers, mint leaves, or candied lemon slices make beautiful garnishes.
10. How do I store leftovers?
Keep any leftover cake in an airtight container in the refrigerator for up to 4 days.
Conclusion
Italian Lemon Cream Cake is a delightful dessert that perfectly balances the bright, zesty flavor of lemon with the rich, creamy texture of mascarpone. Its elegant presentation and refreshing taste make it an ideal choice for various occasions, from casual gatherings to festive celebrations. Enjoy a slice of this luscious cake with a cup of coffee or tea for a truly indulgent experience.
Italian Lemon Cream Cake
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Lemon Cream Cake is a bright, elegant dessert featuring soft lemon sponge layers filled with a rich mascarpone lemon cream and topped with a buttery crumb. Perfect for holidays, birthdays, or a refreshing after-dinner treat, this cake brings together sweet, tangy, and creamy flavors in a stunning presentation.
Ingredients
Cake Layers:
All-purpose flour
Baking powder
Baking soda
Granulated sugar
Eggs
Whole milk or buttermilk
Lemon zest
Lemon juice
Unsalted butter
Lemon Cream Filling:
Mascarpone cheese
Powdered sugar
Lemon juice
Heavy whipping cream
Crumb Topping:
All-purpose flour
Powdered sugar
Unsalted butter
Lemon zest
Vanilla extract
Frosting and Garnish:
Whipped cream
Lemon zest or thin lemon slices
Powdered sugar (optional)
Instructions
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Cake Layers:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
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Mix dry ingredients in one bowl. Cream butter and sugar in another, then add eggs, lemon zest, and juice.
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Alternate adding dry ingredients and milk/buttermilk to the butter mixture.
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Divide batter between pans and bake 25–30 minutes. Cool completely.
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Lemon Cream Filling:
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Beat mascarpone until smooth. Add powdered sugar and lemon juice.
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Whip cream to stiff peaks and fold into mascarpone mixture.
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Crumb Topping:
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Bake flour at 350°F for 5 minutes to remove raw taste.
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Combine flour, powdered sugar, and cold butter. Mix until crumbly, then stir in lemon zest and vanilla.
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Assemble the Cake:
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Place one cake layer on a plate. Spread filling generously.
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Add second layer and spread remaining filling on top and sides.
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Press crumb topping onto the cake.
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Frost with whipped cream and garnish with lemon zest or slices. Chill 2+ hours before serving.
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Notes
Swap mascarpone for cream cheese if needed.
Add limoncello to the cake batter for an adult twist.
Incorporate fresh berries or toasted almonds between layers for added texture.
