Italian Lemon Cream Cake (Print View)
Tender sponge cake layers filled with tangy lemon cream and mascarpone, dusted with powdered sugar.
# What You Need:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup whole milk, room temperature
04 - 1/2 cup unsalted butter, softened
05 - 3 large eggs, room temperature
06 - 1 tablespoon lemon zest
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon pure vanilla extract
→ Lemon Cream Filling
11 - 1 cup heavy whipping cream, cold
12 - 8 oz mascarpone cheese, chilled
13 - 1 cup powdered sugar, sifted
14 - 1/4 cup freshly squeezed lemon juice
15 - 2 teaspoons lemon zest
16 - 1 teaspoon pure vanilla extract
→ Topping
17 - 2 tablespoons powdered sugar
18 - Lemon slices or zest for garnish
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a large bowl, beat butter and granulated sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
03 - Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry ingredients to the wet mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat mascarpone and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla.
09 - In a separate bowl, whip cream to stiff peaks. Gently fold whipped cream into mascarpone mixture until fully combined.
10 - Once cakes are cool, place one layer on a serving plate. Spread with half the lemon cream. Top with the second cake layer and spread remaining cream on top and sides.
11 - Chill cake for at least 1 hour before serving. Dust with powdered sugar and garnish with lemon slices or zest before serving.
# Expert Tips:
01 -
- The texture is absolute magic, light as air but rich enough to feel indulgent
- That perfect balance of tart and sweet makes every bite feel like discovery
02 -
- Cold ingredients ruin the batter texture, set everything out an hour before you start baking
- Overmixing once flour is added makes tough cakes, stop as soon as you see no dry streaks
03 -
- Brush the warm cake layers with that simple lemon syrup mentioned in the notes, it keeps them incredibly moist
- Room temperature mascarpone mixes much smoother than cold, give it 30 minutes on the counter