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.
