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Italian Lemon Cream Cake Recipe

Italian Lemon Cream Cake Recipe
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★★★★★

4.8 from 24 reviews

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.

Ingredients

Scale

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

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs and lemon: Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  5. Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
  6. Bake the cake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean.
  7. Make the cream: Whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, vanilla, and lemon juice. Beat until smooth and fluffy.
  8. Assemble the cake: Once cake is cooled, spread lemon mascarpone cream evenly over the top.
  9. Finish and serve: Dust with powdered sugar just before serving. Slice and enjoy chilled or at room temperature.

Nutrition

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