Description
This Light and Fluffy Italian Lemon Cream Cake is a delicate bakery-style dessert featuring soft lemon sponge layers, silky mascarpone cream filling, and bright citrus flavor. Inspired by classic Italian pastries, this elegant cake is perfect for birthdays, holidays, spring celebrations, or any occasion that calls for a refreshing homemade dessert.
Ingredients
Scale
Ingredients
For the Lemon Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 3/4 cup whole milk
For the Italian Lemon Cream Filling
- 8 oz mascarpone cheese, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup heavy whipping cream
For Decoration
- Powdered sugar
- Lemon slices
- Fresh berries
- Extra lemon zest
Instructions
Instructions
- Prepare the cake batter: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. In a bowl, whisk together flour, baking powder, and salt.
- Cream the ingredients: Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Combine the batter: Gradually add the dry ingredients, alternating with milk, until the batter is smooth and creamy.
- Bake the cakes: Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the lemon cream filling: Beat mascarpone, cream cheese, powdered sugar, vanilla, lemon juice, and lemon zest until smooth. Fold in whipped cream until light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate. Spread generously with lemon cream filling, then add the second cake layer on top.
- Finish and serve: Frost the top with remaining cream, dust with powdered sugar, and decorate with lemon zest or berries. Refrigerate before serving for the best texture.
Notes
For the fluffiest texture, make sure all ingredients are at room temperature before mixing. Chill the assembled cake for at least 2 hours before slicing to allow the lemon cream filling to set. Store covered in the refrigerator for up to 4 days.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 230mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: Italian lemon cream cake, lemon cream cake recipe, Italian dessert, bakery style cake, fluffy lemon cake, mascarpone cream cake, citrus dessert