There is something utterly joyous about the bright, tangy freshness of lemon paired with the luxuriously smooth texture of mascarpone in this Italian Lemon Cream Cake Recipe. This delightful dessert perfectly balances zesty citrus notes with a rich, creamy filling nestled between tender, moist cake layers. Whether you’re celebrating a special occasion or just craving a luscious treat, this cake delivers a beautiful harmony of flavors and textures that never fails to impress. Trust me, once you try this Italian Lemon Cream Cake Recipe, it will become a cherished staple in your baking repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple yet high-quality ingredients is the secret to making this cake sing with flavor. Each item plays a crucial role, from the fluffy cake base to the creamy filling, creating a symphony of taste, texture, and vibrant color.
- All-purpose flour: Provides the sturdy but tender structure that forms the cake’s moist crumb.
- Baking powder: Ensures the cake rises evenly and becomes delightfully fluffy.
- Baking soda: Works with acidic buttermilk to give the cake lift and a soft texture.
- Salt: Enhances all the sweet and tangy flavors brilliantly.
- Unsalted butter: Adds richness and moisture, giving the cake that melt-in-your-mouth quality.
- Granulated sugar: Sweetens the cake perfectly while contributing to its tender crumb.
- Large eggs: Bind the ingredients and help the cake rise beautifully.
- Lemon zest: Packs an aromatic citrus punch that permeates the cake.
- Fresh lemon juice: Brings a bright acidity that balances the sweetness.
- Vanilla extract: Adds depth and warmth to the overall flavor profile.
- Buttermilk: Keeps the cake moist and tender with a subtle tang that complements the lemon.
- Mascarpone cheese: The star of the lemon cream filling, offering silky smoothness and mild richness.
- Powdered sugar: Sweetens the filling and dusts the cake with a delicate finishing touch.
- Heavy whipping cream: Whipped to stiff peaks, it lightens the filling into creamy perfection.
- Lemon zest curls or slices: Optional garnishes that add an elegant citrus flair.
How to Make Italian Lemon Cream Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and prepping two 9-inch round cake pans by greasing, flouring, and lining the bottoms with parchment paper to ensure easy removal. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt — this dry mix is the foundation for a perfectly even bake.
Next, in a large mixing bowl, cream the softened butter and sugar until light and fluffy; this takes about 3 minutes using an electric mixer. The air you incorporate here will give your cake a tender crumb. One by one, add the eggs, beating well after each addition so they fully incorporate and help the cake rise evenly. Fold in the lemon zest, fresh lemon juice, and vanilla extract, infusing a burst of citrus flavor throughout.
Step 2: Combine Ingredients and Bake
Alternately add the dry ingredients and buttermilk to the butter mixture in three additions, starting and ending with the dry mix. Stir gently, just until combined, to avoid overmixing which can toughen the cake. Divide the batter evenly between your prepared pans and smooth the tops.
Bake for 25 to 30 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely. Patience here means a better texture and easier assembly.
Step 3: Prepare the Lemon Cream Filling
While the cakes cool, whip up the luscious lemon cream filling that makes this Italian Lemon Cream Cake Recipe truly special. In a medium bowl, beat softened mascarpone cheese with powdered sugar, vanilla extract, and lemon juice until the mixture is smooth and even. In a separate chilled bowl, whip the heavy cream to stiff peaks—a crucial step for a light, airy filling.
Gently fold the whipped cream into the mascarpone mixture, preserving that fluffy texture. Chill this filling until you’re ready to assemble the cake, allowing the flavors to meld beautifully.
Step 4: Assemble the Cake
Place one cooled cake layer on your serving plate. Spread the chilled lemon cream filling evenly over the top with a spatula for that luscious, creamy layer. Gently place the second cake layer on top, pressing lightly to secure the layers together without squishing out the filling.
Just before serving, dust the top with powdered sugar for a delicate, snowy finish, and adorn with lemon zest curls or thin slices if you want to add an elegant, vibrant touch. This final step not only elevates the cake’s appearance but also enhances the fresh lemon aroma.
How to Serve Italian Lemon Cream Cake Recipe
Garnishes
Some simple garnishes make a world of difference in presentation and flavor. Use lemon zest curls or thin lemon slices on top for a bright pop of color and added aromatic zing. A light dusting of powdered sugar adds a touch of sweetness and makes your cake look irresistible.
Side Dishes
This cake pairs beautifully with a cup of espresso or a lightly brewed herbal tea like chamomile or mint, which will balance the richness of the mascarpone filling. For a fun twist, serve with fresh berries such as raspberries or blueberries that complement the tangy citrus notes and add a refreshing burst.
Creative Ways to Present
If you want to impress at your next gathering, slice the cake into smaller portions and serve them in clear dessert glasses, layering cake and cream visually. Alternatively, top each slice with a dollop of whipped cream and a few edible flowers for a charming spring or summer dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
This Italian Lemon Cream Cake Recipe stays delicious for up to three days when stored covered in the refrigerator. Make sure it is tightly wrapped or in an airtight container to prevent it from absorbing any fridge odors and to maintain its moisture. Bring it to room temperature before serving to enjoy the fullest flavor and softest texture.
Freezing
You can freeze this cake, but it’s best to freeze it unassembled to preserve the texture of both cake and filling. Wrap the cooled cake layers tightly in plastic wrap and then foil, freezing for up to one month. Thaw them overnight in the refrigerator before assembling with the fresh lemon cream filling.
Reheating
Because this cake is served chilled with a creamy filling, reheating is generally not recommended. If you prefer it slightly less cold, simply allow individual slices to sit at room temperature for 20–30 minutes before serving.
FAQs
Can I substitute mascarpone cheese with cream cheese?
While cream cheese can stand in for mascarpone in a pinch, mascarpone has a creamier, less tangy profile that really defines this cake’s flavor. Using cream cheese may result in a slightly firmer and tangier filling, but it will still be delicious.
Do I have to use buttermilk?
Buttermilk’s acidity reacts with baking soda to create a tender crumb and slight tang in the cake, which pairs perfectly with lemon. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this cake gluten-free?
You can try using a gluten-free flour blend that measures cup-for-cup like all-purpose flour, but results may vary. Make sure your blend contains xanthan gum or another binder to help maintain the cake’s texture and rise.
How do I get light, fluffy whipped cream?
Use heavy whipping cream that is cold straight out of the fridge and whip it in a chilled bowl. This ensures the cream whips up to stiff peaks quickly and holds its shape well when folded into the mascarpone mixture.
What is the best way to serve leftover cake?
Leftover cake tastes best at room temperature, so plan to take it out of the fridge about 30 minutes before serving. This brings out a tender crumb and creamy filling that isn’t too firm or cold.
Final Thoughts
Sharing this Italian Lemon Cream Cake Recipe feels like sharing a little sunshine in dessert form. Its inviting blend of zesty lemon and creamy mascarpone nestled in moist, tender cake layers makes it a true crowd-pleaser for any occasion. You really can’t go wrong with this elegant yet approachable dessert—so go ahead, bake it for your next get-together, and enjoy the heartfelt compliments from friends and family. Happy baking!
Print
Italian Lemon Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Italian Lemon Cream Cake is a luscious layered dessert featuring a tender lemon-flavored cake paired with a rich mascarpone lemon cream filling. This Italian-American inspired cake combines bright citrus notes with creamy texture, making it a perfect treat for spring or any special occasion.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Cream Filling:
- 8 ounces mascarpone cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup heavy whipping cream, cold
For the Topping:
- ¼ cup powdered sugar for dusting
- Lemon zest curls or thin slices for garnish (optional)
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine the dry ingredients.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. This step is crucial for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time into the creamed mixture, mixing well after each addition to incorporate air. Mix in the lemon zest, lemon juice, and vanilla extract to infuse the batter with bright citrus aroma.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the batter in three additions, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Lemon Cream Filling: In a medium bowl, beat the softened mascarpone cheese with powdered sugar, vanilla extract, and lemon juice until smooth. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to maintain a light and airy texture. Chill until ready to assemble.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the lemon cream filling evenly over the top using a spatula. Top with the second cake layer and press gently to adhere. Just before serving, dust the top with powdered sugar and adorn with lemon zest curls or thin lemon slices if desired.
Notes
- Store the assembled cake covered in the refrigerator for up to 3 days to maintain freshness.
- Bring the cake to room temperature before serving to enhance flavor and texture.
- Use fresh lemon juice for the best bright citrus flavor in both the cake and filling.
- For easier cake layer removal, ensure pans are properly greased, floured, and lined with parchment.
