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
Scale
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.
