This Italian Lemon Cream Cake is a sunny delight! It’s light and creamy, with a zesty lemon flavor that makes your taste buds dance.
Whenever I bake this cake, I can’t resist sneaking a slice before it’s fully cooled. It’s just too tempting! Perfect for any celebration or just because! 🍰
Key Ingredients & Substitutions
Flour: All-purpose flour is great for this cake, giving it structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend.
Sugar: Granulated sugar is essential for sweetness. You can use coconut sugar for a slightly different taste, but it may color the cake a bit darker.
Butter: Unsalted butter helps control the saltiness. If you prefer a dairy-free version, you can substitute with a vegan butter alternative.
Mascarpone Cheese: This cheese adds a creamy texture. If you can’t find it, try cream cheese or a non-dairy cream cheese for a similar consistency.
Lemon Juice & Zest: Fresh lemons add brightness and flavor. If fresh lemons aren’t available, you can use bottled lemon juice, but fresh is always better!
How Do You Ensure Your Cake is Light and Fluffy?
The creaming method is crucial for a light cake. Start by beating the butter and sugar until fluffy, which incorporates air into the batter. This helps your cake rise well.
- Make sure your butter is softened to room temperature; this makes it easier to cream.
- Add eggs one by one, mixing well after each. This allows even blending and helps with lifting.
What’s the Best Way to Fold Ingredients Without Losing Air?
When adding whipped cream to the mascarpone mixture, gently fold instead of stirring. This keeps the lightness and volume of the whipped cream. Use a spatula and slide it down the side of the bowl, lifting the mixture over itself.
How Can You Ensure Your Cake Layers Are Even and Beautiful?
To get even layers, use a kitchen scale to measure your batter when dividing it between the pans. This helps both cakes bake consistently.
How to Make Italian Lemon Cream Cake?
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
For The Lemon Cream Filling:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For The Topping:
- Whipped cream (for piping)
- Lemon slices (for decoration)
- Mint leaves (for garnish)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful cake will take about 20 minutes to prepare, plus 30 minutes to bake and at least 2 hours in the fridge to set. So overall, you should set aside about 3 hours to make and chill your Italian Lemon Cream Cake. It’s worth the wait deliciously!
Step-by-Step Instructions:
1. Prepare the Oven and Cake Pans:
Start by preheating your oven to 350°F (175°C). Next, grease and flour two 9-inch round cake pans. This helps your cakes come out easily after baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-5 minutes. It’s fun to watch it change texture!
3. Add Eggs and Flavor:
Now add the eggs one at a time, mixing well after each one. Then stir in the vanilla extract and the lemon zest. This adds a lovely flavor to the cake!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients separately helps everything blend well later.
5. Combine Wet and Dry Mixtures:
Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Start with the flour and end with the flour. Stop mixing as soon as it’s just combined to keep your cake light and fluffy.
6. Bake the Cakes:
Divide the batter evenly between the prepared cake pans and smooth the tops. Place them in the preheated oven and bake for about 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
7. Make the Lemon Cream Filling:
While the cakes are cooling, let’s make the lemon cream filling! In one bowl, beat the heavy whipping cream until soft peaks form. In another bowl, mix together the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until it’s smooth and creamy.
8. Combine the Whipped Cream and Mascarpone:
Gently fold the whipped cream into the mascarpone mixture until everything is well combined. This will be your creamy, dreamy filling!
9. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of your lemon cream filling on top. Then place the second cake layer on top and cover it with more lemon cream filling, spreading it around the sides as well.
10. Decorate the Cake:
For a beautiful finish, pipe whipped cream around the edges of the cake. You can also add lemon slices on top and garnish with mint leaves. If you like, dust the top with powdered sugar for an extra touch!
11. Chill Before Serving:
Refrigerate your gorgeous cake for at least 2 hours. This helps all those delicious flavors meld together. Once chilled, slice, serve, and enjoy your delightful Italian Lemon Cream Cake!
Can I Substitute the Mascarpone Cheese?
Yes! If you can’t find mascarpone cheese, you can use cream cheese as a substitute. Just soften it a bit and mix in a little heavy cream to achieve a smoother consistency. You could also try using ricotta cheese for a lighter texture, but expect a different flavor profile.
How Should I Store Leftovers?
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. Make sure to chill it promptly after serving to keep it fresh!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure that the blend contains xanthan gum, or add 1/2 teaspoon per cup of flour for the best texture in your cake.
How Can I Make This Cake Ahead of Time?
You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap at room temperature. Just prepare the lemon cream filling on the day you plan to serve it for the freshest taste. If you prefer, you can even assemble the entire cake a day ahead and keep it in the fridge to set!
