Description
What if I told you there’s a cake so light, so tangy, and so delicately sweet that it feels like a little piece of Italy in every bite? That’s the magic of Italian Lemon Cream Cake.
Ingredients
Scale
For the Cake Layers:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For the Mascarpone Cream Filling:
- 1 cup mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon zest
For Garnish:
- Powdered sugar
- Lemon slices or twists (optional)
Instructions
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- Add butter, buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla. Beat until smooth and well combined.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Mascarpone Cream Filling:
- In a mixing bowl, beat the mascarpone cheese, heavy whipping cream, powdered sugar, vanilla, and lemon zest until stiff peaks form. Be careful not to overmix.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of mascarpone cream filling over the top.
- Add the second layer and frost the top and sides with the remaining cream.
- Decorate:
- Dust the top with powdered sugar and garnish with lemon slices or twists if desired.
- Chill and Serve:
- Refrigerate the cake for at least an hour to allow the flavors to meld together. Slice and enjoy!