Description
This Italian Lemon Cream Cake features soft, moist layers, a tangy mascarpone-lemon cream filling, and a bright lemon syrup for extra flavor. It’s an easy, crowd-pleasing dessert perfect for spring gatherings or any time you crave something light and indulgent.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs, room temperature
- 1/2 cup buttermilk (or whole milk with 1 tsp lemon juice)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream, cold
- 8 oz mascarpone cheese, softened (or cream cheese)
- 1/2 cup powdered sugar (plus more for dusting)
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup fresh lemon juice (for syrup)
- 1/4 cup granulated sugar (for syrup)
- 2 tbsp water (for syrup)
- Powdered sugar, for dusting (optional)
- Lemon slices or zest curls, for decoration (optional)
- Fresh berries, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat eggs and sugar until pale and slightly thick, about 2 minutes. Add oil, buttermilk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Gradually add dry ingredients to wet, mixing on low speed until just combined. Scrape the sides and bottom with a spatula.
- Divide batter evenly between prepared pans. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pan for 10 minutes, then turn onto wire racks to cool completely.
- While cakes cool, make lemon syrup: combine lemon juice, water, and sugar in a small saucepan. Heat gently until sugar dissolves. Let cool.
- Prepare lemon cream filling: In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fully blended and fluffy.
- Place first cake layer on a plate. Brush generously with lemon syrup. Spread half the lemon cream filling on top. Place second cake layer over, brush with syrup, then spread remaining filling. Smooth top and sides with spatula.
- Refrigerate assembled cake for at least 30 minutes before serving. Dust with powdered sugar and garnish with lemon slices or zest curls.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and plant-based cream cheese. Chill the cake before slicing for best results. The lemon syrup keeps the cake moist and flavorful. Add berries or poppy seeds for variation. Cake layers can be baked ahead and assembled the day of serving.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 340
- Sugar: 29
- Sodium: 220
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: lemon cake, Italian dessert, spring cake, mascarpone filling, easy cake recipe, lemon cream, homemade cake, party dessert, brunch cake, Easter dessert