A tangy and creamy Italian lemon cake that’s rich, light, and perfect for any celebration or casual dessert craving.
Why You’ll Love This Recipe
Italian Lemon Cream Cake combines the best of both worlds—light, fluffy lemon cake paired with a smooth, creamy mascarpone filling. The rich lemon flavor is perfectly complemented by the creamy mascarpone cream filling, making each bite feel like a little taste of Italy. Whether you’re celebrating a special occasion or just indulging in a delicious dessert, this cake is sure to impress with its elegant presentation and refreshing taste.
Ingredients
For the Cake:
- 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
For the Cream Filling:
- 1 ½ cups heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix the flour, baking powder, and salt.
- Cream together butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then stir in lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth and well combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- While the cakes are cooling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the mascarpone cheese until smooth.
- Once the cakes are completely cool, frost with the mascarpone cream filling, layering it between the two cakes.
- Serve chilled and enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 servings
Variations
- Berry Topping: Add fresh berries like strawberries, raspberries, or blueberries on top for a fresh, fruity twist.
- Lemon Syrup: Brush the cooled cakes with a lemon syrup (made from lemon juice and sugar) before frosting for an extra burst of lemon flavor.
- Lemon Glaze: Drizzle a simple lemon glaze (powdered sugar and lemon juice) on top of the cake for an additional sweet touch.
- Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.
Storage/Reheating
Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating: This cake is best served chilled, so there’s no need to reheat. Just let it come to room temperature for a few minutes if you prefer it slightly warmer.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it in the fridge. The cake actually gets better after sitting in the fridge for a few hours, allowing the flavors to meld.
2. Can I use a different cheese instead of mascarpone?
If you can’t find mascarpone, you can substitute with cream cheese. However, the flavor and texture will be slightly different—mascarpone gives it a smoother, richer texture.
3. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. You can also gently press the top of the cake; it should spring back when it’s fully baked.
4. Can I freeze this cake?
Yes, you can freeze the cake without the cream filling. Wrap the cake layers tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight and then frost when you’re ready to serve.
5. Can I make this a single-layer cake?
Yes, you can make this a single-layer cake by halving the recipe and using just one 9-inch cake pan. Adjust the baking time accordingly, and check with a toothpick to ensure it’s done.
6. How can I make the cake even more lemony?
If you want a stronger lemon flavor, add a little more lemon zest to the cake batter or increase the amount of lemon juice in the filling. You could also add a little lemon extract for a more concentrated flavor.
7. Can I use a store-bought cake mix for this recipe?
Yes, you can use a store-bought cake mix for a quicker version of this cake. Just be sure to follow the instructions on the box and then top with the homemade mascarpone filling.
8. Can I make this cake dairy-free?
To make this cake dairy-free, you can use dairy-free butter and milk alternatives, and swap the mascarpone cheese for a plant-based cream cheese.
9. Can I serve this cake at room temperature?
Yes, this cake is delicious at room temperature. Just take it out of the fridge 15-20 minutes before serving if you prefer it slightly warmer.
10. How do I get the cake layers even?
To ensure even layers, use a kitchen scale to divide the batter evenly between the two pans, or you can measure out the batter with a ladle or measuring cup.
Conclusion
Italian Lemon Cream Cake is the perfect dessert to celebrate any occasion, with its delicate, tangy lemon flavor and luxurious mascarpone cream filling. This cake is light yet indulgent, making it ideal for everything from a festive celebration to a casual dinner. With its bright, citrusy taste and creamy texture, this Italian lemon cake will be a hit with anyone who loves the combination of sweet and tart flavors. Enjoy every bite!
Print
Italian Lemon Cream Cake
This Italian Lemon Cream Cake is a light and tangy dessert with a fluffy lemon cake and creamy mascarpone filling. Perfect for any celebration or casual dessert craving, this cake combines the refreshing flavors of lemon with the smooth richness of mascarpone cream, making it an indulgent yet light treat.
- Total Time: 50 minutes
- Yield: 12 servings
Ingredients
For the Cake:
- 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
For the 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.
- Make the Cake Batter: In a bowl, mix the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, then stir in lemon zest. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
- Bake the Cake: Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Make the Cream Filling: While the cakes are cooling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the mascarpone cheese until smooth.
- Assemble the Cake: Once the cakes are completely cool, frost with the mascarpone cream filling, layering it between the two cakes.
- Chill: Refrigerate for at least 2 hours before serving to allow the layers to set.
Notes
- Berry Topping: Add fresh berries like strawberries, raspberries, or blueberries on top for a fresh, fruity twist.
- Lemon Syrup: For an extra burst of lemon flavor, brush the cooled cakes with a lemon syrup (made from lemon juice and sugar) before frosting.
- Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.
- Lemon Glaze: Drizzle a simple lemon glaze (powdered sugar and lemon juice) on top for an additional sweet touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
