Italian Lemon Cream Cake Recipe
A soft, delicate lemon-infused sponge layered with fluffy mascarpone cream and finished with a dusting of powdered sugar—this Italian classic is the perfect balance of sweet and citrus.
- Author: Asma
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
For the cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the lemon mascarpone cream:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Topping:
- Powdered sugar for dusting
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and lemon: Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Bake the cake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean.
- Make the cream: Whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, vanilla, and lemon juice. Beat until smooth and fluffy.
- Assemble the cake: Once cake is cooled, spread lemon mascarpone cream evenly over the top.
- Finish and serve: Dust with powdered sugar just before serving. Slice and enjoy chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
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