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
