Italian Lemon Cream Cake
A delightful Italian dessert featuring fluffy vanilla cake layers, creamy lemon mascarpone filling, and a crunchy crumb topping.
Equipment
- oven
- mixing bowls
- whisk
- Spatula
- 8-inch round cake pans
- parchment paper
- wire rack
- electric mixer
Ingredients
Vanilla Cake Ingredients
- 3 cups All-purpose flour Provides structure for the cake.
- 2 teaspoons Baking powder Leavening agent for the cake.
- 1/4 teaspoon Baking soda Helps the cake rise.
- 1/2 teaspoon Salt Enhances flavor.
- 1/2 cup Unsalted butter Room temperature, for richness.
- 1 1/4 cups Granulated sugar Adds sweetness.
- 1/2 cup Vegetable oil Adds moisture.
- 2 large Eggs Room temperature, for binding.
- 2 teaspoons Vanilla extract Adds flavor.
- 1 cup Whole milk Room temperature, for moisture.
Crumb Topping Ingredients
- 1/2 cup All-purpose flour For the crumb topping.
- 1/2 cup Powdered sugar Adds sweetness to the topping.
- 4 tablespoons Unsalted butter Cold, for crumb texture.
- 1/2 teaspoon Lemon zest Enhances lemon flavor.
- 1/4 teaspoon Vanilla extract For flavor.
Lemon Mascarpone Cream Filling Ingredients
- 1 cup Heavy whipping cream For lightness in filling.
- 1 cup Mascarpone cheese Room temperature, for creaminess.
- 2 cups Powdered sugar For sweetness in filling.
- 1/2 teaspoon Lemon zest Enhances lemon flavor.
- 2 tablespoons Lemon juice Adds tanginess.
Instructions
- Preheat your oven to 350°F (177°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy.
- Add vegetable oil and eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
- Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- For the lemon cream filling, whip the heavy cream until stiff peaks form. In another bowl, mix mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Gently fold the whipped cream into the mascarpone mixture and chill in the refrigerator.
- To assemble, place one cake layer on a serving plate and spread the lemon mascarpone cream filling on top. Place the second layer on top and spread remaining filling over the top and sides.
- Press the chilled crumb topping onto the sides and top of the cake. Dust with powdered sugar before serving.
- Refrigerate the cake for at least 1 hour before serving to allow flavors to meld.
Notes
This cake is perfect for any occasion and can be customized with fresh berries or gluten-free options.