Italian Lemon Cream Cake

Italian Lemon Cream Cake

Italian Lemon Cream Cake is a delightful dessert that combines the lightness of a sponge cake with a rich and creamy lemon filling. It’s a refreshing treat perfect for any occasion. The bright flavors of lemon make this cake stand out, enchanting anyone who takes a bite. Ideal for spring and summer gatherings, this cake will surely impress your family and friends.

Why Make This Recipe

Making Italian Lemon Cream Cake is a wonderful way to bring a taste of Italy to your home. The combination of fluffy cake and creamy lemon filling is simply irresistible. It’s a great dessert for celebrations or even just as a sweet treat for yourself. Plus, with simple ingredients and easy directions, you don’t need to be an expert baker to create this delicious dessert!

How to Make Italian Lemon Cream Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1 cup mascarpone cheese, softened
• 1/2 cup heavy cream
• 1/3 cup powdered sugar
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)
• Thin lemon slices or candied lemon peel (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest and juice.
5. Alternate adding the flour mixture and milk into the large bowl, mixing until just combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. In a large bowl, beat the mascarpone, heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla extract with an electric mixer until smooth and thick, forming soft peaks (about 2-3 minutes). Refrigerate until ready to use.
9. Once cooled, slice the cake horizontally into two even layers using a serrated knife.
10. Place the bottom layer on a serving platter and spread half of the lemon cream over it. Top with the second layer and spread the remaining cream over the top, letting it cascade slightly.

How to Serve Italian Lemon Cream Cake

This cake is best served chilled. You can dust the top with powdered sugar for an elegant touch. For extra flavor and decoration, garnish with thin lemon slices or candied lemon peel. Slice and serve this delightful cake at parties, special occasions, or enjoy it after dinner with a cup of tea or coffee.

How to Store Italian Lemon Cream Cake

To store your Italian Lemon Cream Cake, keep it in the refrigerator. Cover it with plastic wrap or place it in an airtight container to maintain its freshness. It’s best consumed within three days, but it can last up to a week in the fridge.

Tips to Make Italian Lemon Cream Cake

• Make sure your butter is softened for easy creaming with sugar.
• Use fresh lemons for the best flavor.
• After baking, let the cake cool completely before slicing; this helps with clean layers.
• For a more intense lemon flavor, increase the lemon zest slightly.

Variation

You can add fresh berries, like strawberries or blueberries, to the layers for added flavor and color. You could also try using lime instead of lemon for a unique twist.

FAQs

1. Can I use a different type of cheese instead of mascarpone?
Yes, you can use cream cheese as an alternative, but it will give a slightly different flavor and texture.

2. How can I make the cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

3. Can I freeze Italian Lemon Cream Cake?
Yes, you can freeze the cake without the cream layer. Wrap the cooled cake tightly in plastic wrap and foil, then freeze. Thaw it in the fridge before adding the cream layer.