Description
This Italian Lemon Cream Cake offers a delightful balance of sweetness and tang, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans and dust them with flour.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Whisk together the dry ingredients in a separate bowl.
- Alternate adding dry ingredients and milk to the egg mixture, mixing gently.
- Stir in lemon zest and juice.
- Divide the batter into the prepared pans and bake for 25-30 minutes.
- Let the cakes cool in the pans for 10 minutes then transfer to a wire rack.
- For the lemon cream filling, combine heavy cream, mascarpone, powdered sugar, vanilla, lemon juice, and zest. Beat until soft peaks form.
- Layer the first cake on a serving plate and spread lemon filling on top.
- Place the second cake layer on top and cover the cake with remaining lemon filling.
- Whisk powdered sugar and lemon juice together for glaze and drizzle over the cake.
- Garnish with lemon slices and mint leaves.
- Chill for at least 30 minutes before serving.
Notes
For best flavor, use fresh lemons and ensure ingredients are at room temperature.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon cake, citrus dessert, Italian dessert, cake recipe