This Italian Lemon Cream Cake is a bright and zesty treat that’s sure to lift your spirits! With fluffy layers of sponge cake and creamy lemon filling, it’s a delightful dessert.
Every bite is like a sunny hug! I love to serve this cake on warm days, and it always impresses friends. Just watch them go for seconds—it’s that good! 🍰
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cake, providing structure. For a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve discovered these blends work pretty well in cakes!
Granulated Sugar: Regular sugar sweetens the cake. If you’re looking for a healthier option, try using coconut sugar or a sugar substitute like stevia. Just keep in mind that the texture might change a bit.
Mascarpone Cheese: This creamy cheese adds richness to the lemon cream. If you can’t find it, cream cheese is a good alternative, though it will give a tangier flavor. Another option is blending ricotta and heavy cream together for a similar consistency.
Lemon Zest and Juice: These bring that delightful zing to the cake and cream. If you don’t have fresh lemons, bottled lemon juice works in a pinch, though I really prefer the fresh stuff for flavor!
How Do I Get My Cake Layers to Rise Evenly?
Baking the perfect cake can be tricky, especially when it comes to rising. Here’s how to ensure your layers turn out beautifully even.
- Make sure your baking powder is fresh. Old baking powder can ruin the rise!
- Beat the butter and sugar until light and fluffy – this process incorporates air that helps the cake rise.
- Divide the batter evenly between the pans. Use a kitchen scale if you have one for precise measurements.
- Don’t open the oven door during the first 20 minutes of baking to avoid temperature drops.
- Check doneness with a toothpick inserted in the center. It should come out clean or with a few moist crumbs.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ tsp salt
For The Lemon Cream:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
For Decoration:
- Lemon slices (for topping)
- Fresh mint leaves (for garnish)
- Additional powdered sugar (for dusting)
How Much Time Will You Need?
This delicious Italian Lemon Cream Cake takes about 20 minutes to prepare and about 30-35 minutes to bake. After cooling, you’ll also need at least 1 hour in the fridge before serving to let those yummy flavors blend together. In total, you should set aside around 2 hours for this delightful cake.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour two 9-inch round cake pans to keep your cake from sticking.
2. Make the Cake Batter:
In a large mixing bowl, beat the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy. Next, add the eggs one by one, making sure to mix well after each addition. Stir in the vanilla extract and lemon zest until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter and sugar mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. This will help keep your cake nice and fluffy!
3. Bake the Cakes:
Now, divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes. To check if they’re done, insert a toothpick into the center; it should come out clean. After baking, let the cakes cool in the pans for about 10 minutes, then carefully flip them onto wire racks to cool completely.
4. Prepare the Lemon Cream:
While your cakes are cooling, let’s whip up the lemon cream! In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, fresh lemon juice, and lemon zest. Using a mixer, whip the mixture until stiff peaks form. This means it should be nice and thick!
5. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread half of the lemon cream evenly over the top. Then, gently place the second layer on top and spread the remaining lemon cream over the top and sides of the cake for a beautiful finish.
6. Decorate:
Now for the fun part! Top the cake with lemon slices and add fresh mint leaves for a lovely garnish. If you want to make it extra special, dust the top with some additional powdered sugar.
7. Chill and Serve:
Finally, pop the cake into the refrigerator for at least 1 hour before serving. This chilling time helps all those incredible flavors mingle together. Once chilled, slice it up and enjoy your homemade Italian Lemon Cream Cake! It’s sure to impress your friends and family!
Can I Use a Different Type of Flour?
Yes! You can substitute all-purpose flour with a gluten-free flour blend if needed. Just make sure the blend includes xanthan gum or a similar binding agent to help with the cake’s structure. If using cake flour, reduce the amount slightly, as it’s lighter than all-purpose flour.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To keep it fresh, make sure to separate the layers with parchment paper to prevent sticking. Before serving, you can let it sit at room temperature for a bit to soften the cream.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake layers up to 2 days ahead. Just wrap them tightly in plastic wrap and store them in the fridge or freezer (if freezing, use wax paper to separate layers). Prepare the lemon cream the day you plan to assemble the cake for the best texture.
What Can I Use Instead of Mascarpone Cheese?
If you can’t find mascarpone, you can mix equal parts cream cheese and heavy cream to mimic the texture and flavor. Alternatively, ricotta cheese blended until smooth can work too; just add a bit more sugar for sweetness if necessary.
