Description
This Italian lemon cream cake features soft, tender layers infused with fresh lemon zest and juice, filled with a luscious homemade lemon cream. It’s an easy, crowd-pleasing dessert perfect for birthdays, holidays, or any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk (or almond milk for dairy-free)
- 2 tbsp fresh lemon zest (about 2 large lemons)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup mascarpone cheese, softened (or cream cheese)
- 1/2 cup lemon curd (homemade or store-bought)
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 tsp fresh lemon zest
- Powdered sugar for dusting
- Thin lemon slices or zest curls (optional, for decoration)
- Fresh mint leaves (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar and eggs for about 2 minutes until pale and fluffy. Add melted butter, milk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Gradually add dry ingredients to wet mixture. Mix gently until just combined.
- Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a rack and cool completely (about 45 minutes).
- In a chilled bowl, whip heavy cream until soft peaks form. Add mascarpone, lemon curd, powdered sugar, and lemon zest. Beat until smooth and fluffy.
- Slice cooled cake horizontally with a serrated knife.
- Spread half the lemon cream filling over the bottom layer. Place top layer over filling and press gently.
- Spread remaining lemon cream on top. Chill in fridge for at least 45 minutes to set.
- Dust with powdered sugar before serving. Decorate with lemon slices, zest curls, and mint leaves if desired.
Notes
For extra lemon flavor, brush cake layers with lemon syrup before filling. Chill the cake overnight for best flavor and texture. If making gluten-free or dairy-free, substitute flour and dairy ingredients as needed. Add berries or herbs for variations. Dust with powdered sugar just before serving for a pretty finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 26
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
Keywords: lemon cake, Italian dessert, cream cake, birthday cake, easy cake, homemade cake, lemon cream, spring dessert, celebration cake