Go Back

Italian Lemon Cream Cake

A delightful Italian dessert featuring fluffy vanilla cake layers, creamy lemon mascarpone filling, and a crunchy crumb topping.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

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.

Equipment

  • oven
  • mixing bowls
  • whisk
  • Spatula
  • 8-inch round cake pans
  • parchment paper
  • wire rack
  • electric mixer

Method
 

  1. Preheat your oven to 350°F (177°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy.
  4. Add vegetable oil and eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
  6. 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.
  7. Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  8. 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.
  9. Gently fold the whipped cream into the mascarpone mixture and chill in the refrigerator.
  10. 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.
  11. Press the chilled crumb topping onto the sides and top of the cake. Dust with powdered sugar before serving.
  12. 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.