Italian Lemon Cream Cake (Printable)
Tender lemon sponge layers with creamy mascarpone filling
# What You'll Need:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup whole milk, room temperature
04 - 1/2 cup unsalted butter, softened
05 - 3 large eggs, room temperature
06 - 1 tablespoon lemon zest
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon pure vanilla extract
→ Lemon Cream Filling
11 - 1 cup heavy whipping cream, cold
12 - 8 oz mascarpone cheese, chilled
13 - 1 cup powdered sugar, sifted
14 - 1/4 cup freshly squeezed lemon juice
15 - 2 teaspoons lemon zest
16 - 1 teaspoon pure vanilla extract
→ Topping
17 - 2 tablespoons powdered sugar
18 - Lemon slices or zest
# How To Make:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Beat butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
03 - Mix in lemon zest, lemon juice, and vanilla extract until incorporated.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to wet mixture in three parts, alternating with milk. Begin and end with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops.
07 - Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat mascarpone and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla.
10 - Whip cream in a separate bowl to stiff peaks.
11 - Gently fold whipped cream into mascarpone mixture until fully combined.
12 - Place one cake layer on a serving plate. Spread with half the lemon cream. Top with second cake layer and spread remaining cream on top and sides.
13 - Chill cake for at least 1 hour before serving. Dust with powdered sugar and garnish with lemon slices or zest.
# Expert Tips:
01 -
- The balance between tangy lemon and sweet cream hits exactly the right note
- Mascarpone creates the most luxurious filling youve ever tasted
02 -
- Room temperature ingredients prevent the batter from separating or curdling
- Overmixing after adding flour creates a tough, dense cake texture
03 -
- Zest your lemons before juicing them to get every bit of fragrant oil
- Sift the powdered sugar directly into the mascarpone to avoid lumps