Italian Lemon Cream Cake
Italian Lemon Cream Cake is a bright and luscious dessert that perfectly balances tangy citrus with rich, creamy layers. This moist, tender lemon-flavored cake is filled and frosted with a smooth, velvety lemon cream made from mascarpone and whipped cream, creating an irresistible combination of zest and sweetness. Perfect for spring and summer gatherings, holidays, or any celebration, this cake offers a fresh and elegant treat that delights both the eyes and the palate. With its light texture and refreshing lemon aroma, it’s sure to become a favorite in your baking repertoire.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Spatula
- Zester or microplane
- Measuring Cups and Spoons
- Cooling rack
- Cake stand or serving plate
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (from 1–2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¾ cup buttermilk
For the Lemon Cream Filling:
- 8 oz mascarpone cheese (or cream cheese, softened)
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tbsp lemon zest
- 1–2 tbsp fresh lemon juice
- ½ tsp vanilla extract
Instructions
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).Add eggs one at a time, beating well after each addition.Mix in lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry Ingredients
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined—do not overmix.
Bake the Cake Layers
- Divide the batter evenly between the prepared pans.Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.Remove from oven and allow cakes to cool in pans for 10 minutes. Then, transfer to a wire rack to cool completely.
Prepare the Lemon Cream Filling
- In a chilled mixing bowl, whip the heavy cream until soft peaks form.In another bowl, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
Assemble the Cake
- Place one cake layer on your serving plate or cake stand.Spread a generous layer of lemon cream over the top.Add the second cake layer on top, then frost the top and sides with the remaining lemon cream.
Chill and Serve
- Refrigerate the assembled cake for at least 2 hours (optional, but recommended for best texture and flavor).Before serving, let the cake sit at room temperature for 15–20 minutes for the cream to soften.Garnish with additional lemon zest, candied lemon peel, or fresh berries if desired.
Notes
- Room Temperature Ingredients: For best results, ensure butter, eggs, and mascarpone are at room temperature before starting. This helps create a smooth batter and creamy filling.
- Lemon Zest: Use only the yellow part of the lemon peel—avoid the white pith, which can be bitter.
- Buttermilk Substitute: If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
- Whipping Cream: Chill your mixing bowl and beaters in the fridge for 15 minutes before whipping the cream for better volume.
- Storage: Keep the cake refrigerated due to the cream filling. It’s best enjoyed within 3-4 days.
- Freezing: You can freeze the cake layers or the fully assembled cake (wrapped well). Thaw overnight in the fridge.
- Adjust Sweetness: If you prefer a sweeter frosting, add more powdered sugar gradually, tasting as you go.
- Lemon Intensity: For stronger lemon flavor, add extra zest or a thin layer of lemon curd between cake layers.
- Presentation: Garnish with fresh berries, mint leaves, or candied lemon peel for an elegant touch.