Description
This Italian Lemon Cream Cake features a soft vanilla sponge, a dreamy lemon mascarpone cream filling, and a sweet, powdery finish. It’s a light yet luxurious dessert perfect for celebrations or a special treat at home.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 cup (113g) unsalted butter, softened
- 3 large eggs, room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon fresh lemon zest (from 1–2 lemons)
- 1 teaspoon vanilla extract
- 8 ounces (225g) mascarpone cheese, room temperature
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (60g) powdered sugar, plus more for dusting
- 2 tablespoons fresh lemon juice, strained
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup (30g) sliced almonds, toasted
- 2–3 tablespoons powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly dust the sides with flour.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, scraping the bowl after each addition. Add lemon zest and vanilla extract. Mix just until combined.
- Add half the dry ingredients to the butter mixture and mix gently. Pour in the milk, mix again, then fold in the remaining dry ingredients just until no flour streaks remain.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- In a chilled bowl, whip heavy cream to soft peaks. In another bowl, beat mascarpone with powdered sugar, lemon juice, lemon zest, and vanilla until smooth. Gently fold in the whipped cream until no streaks remain.
- Slice the cooled cake horizontally into two even layers. Place the bottom layer on a serving plate, spread all the lemon cream filling evenly, then gently top with the second cake layer.
- Refrigerate the assembled cake for at least 2 hours to set the filling. Before serving, dust with powdered sugar and sprinkle with toasted sliced almonds.
Notes
For best results, use room temperature ingredients and chill the cake before slicing. The cake can be made a day ahead for even better flavor and texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend. Omit almonds for a nut-free cake. The cake is best served chilled and can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 310
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 38
- Protein: 5
Keywords: Italian lemon cream cake, lemon cake, mascarpone cake, Italian dessert, lemon dessert, homemade cake, spring dessert, Easter cake, brunch cake, easy cake recipe