Italian Lemon Cream Cake

Italian Lemon Cream Cake

Author: Chef Elsa Prep Time: 30 min
Cook Time: 30 min Total Time: 60 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: Italian Diet: Vegetarian

Description

Description This Italian Lemon Cream Cake offers a delightful balance of sweetness and tang, perfect for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup powdered sugar
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • ½ cup fresh lemon juice
  • 2 lemons (zest only)
  • 1 teaspoon vanilla extract
  • Fresh lemon slices (for garnish)
  • Fresh mint leaves (for garnish)
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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans and dust them with flour.
  3. Cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Whisk together the dry ingredients in a separate bowl.
  6. Alternate adding dry ingredients and milk to the egg mixture, mixing gently.
  7. Stir in lemon zest and juice.
  8. Divide the batter into the prepared pans and bake for 25-30 minutes.
  9. Let the cakes cool in the pans for 10 minutes then transfer to a wire rack.
  10. For the lemon cream filling, combine heavy cream, mascarpone, powdered sugar, vanilla, lemon juice, and zest. Beat until soft peaks form.
  11. Layer the first cake on a serving plate and spread lemon filling on top.
  12. Place the second cake layer on top and cover the cake with remaining lemon filling.
  13. Whisk powdered sugar and lemon juice together for glaze and drizzle over the cake.
  14. Garnish with lemon slices and mint leaves.
  15. Chill for at least 30 minutes before serving.

Notes

  1. Notes
  2. For best flavor, use fresh lemons and ensure ingredients are at room temperature.