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Italian Lemon Cream Cake: A Delightful Recipe for Citrus Lovers

  • Author: Melissa
  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Description

Indulge in a delightful Italian Lemon Cream Cake, featuring moist lemon layers filled with a rich lemon cream and topped with a zesty glaze. This cake offers a perfect balance of sweetness and tartness, making it an ideal treat for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 2 lemons
  • ½ cup fresh lemon juice
  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Fresh lemon slices
  • Mint leaves (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
  6. Stir in the lemon zest and fresh lemon juice.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. In a large mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, fresh lemon juice, and lemon zest.
  10. Beat the mixture on medium speed until soft peaks form (about 3-5 minutes). Avoid overbeating.
  11. Once the cakes are completely cooled, place one layer on a serving plate.
  12. Spread a generous amount of the lemon cream filling over the top of the first cake layer.
  13. Carefully place the second cake layer on top and gently press down.
  14. Spread the remaining lemon cream filling over the top and sides of the cake.
  15. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency as needed.
  16. Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
  17. Garnish with fresh lemon slices and mint leaves if desired.
  18. Chill the cake in the refrigerator for at least 30 minutes before serving.
  19. Slice the cake with a sharp knife, wiping the blade clean between cuts.
  20. Serve with tea or coffee, and store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Adjust the sweetness of the lemon cream filling to your taste by adding more powdered sugar or lemon juice.
  • For a more intense lemon flavor, consider adding additional lemon zest to the glaze.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

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Find it online: https://melissarecipes.com/italian-lemon-cream-cake/