This Italian Lemon Cream Cake is light, zesty, and totally refreshing! With a soft cake soaked in lemon syrup and fluffy cream, it’s perfect for any occasion.
I love how this dessert has the right mix of sweet and tangy. It’s like sunshine on a plate! 🍋 Enjoy it chilled for a delightful treat anytime.
Key Ingredients & Substitutions
All-Purpose Flour: Essential for the cake’s structure. If you need a gluten-free option, almond flour works wonderfully, but it changes the texture slightly. I’ve tried it and enjoyed the nuttier flavor!
Granulated Sugar: This brings sweetness to the cake. Brown sugar can be a good substitute, giving a bit of a caramel flavor. Just remember, it may change the cake’s color slightly.
Mascarpone Cheese: Gives a rich and creamy filling. If it’s hard to find, a mix of cream cheese and sour cream can do the trick, but it won’t be as smooth. I find that using full-fat products yields the best results!
Heavy Cream: This is what makes your filling luscious. If you’re looking for a lighter version, you can use whipped topping, but the texture will be different.
How Do I Make the Cake Light and Fluffy?
The trick to a light and fluffy cake lies in the creaming method! It’s important to cream together the butter and sugar until it’s light and airy. Here’s how to do it right:
- Ensure your butter is at room temperature for easy mixing.
- Use an electric mixer on medium speed to beat the butter and sugar until pale and fluffy, usually about 3-5 minutes.
- Incorporate each egg one at a time, beating well after each addition to keep the mixture airy.
- Remember to scrape down the sides of the bowl to get all the ingredients mixed evenly!
By following these steps, you can create a deliciously light cake base that perfectly complements the lemon cream filling.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 tbsp lemon zest
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy cream
- 8 oz mascarpone cheese
- ½ cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon extract
For Garnish:
- Lemon slices (for decoration)
- Whipped cream (for topping)
- Fresh mint leaves (optional)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful Italian Lemon Cream Cake requires about 30 minutes of prep time and 30 minutes of baking. Additionally, you’ll want to chill it in the refrigerator for at least 1 hour before serving, for a total of about 2 hours. Perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Start by preheating your oven to 350°F (175°C). Make sure to grease and flour two 9-inch round cake pans to prevent sticking. You want that cake to come out easily!
2. Make the Cake Batter:
In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture becomes light and fluffy. Next, add the eggs one at a time, making sure to mix well after each addition. Finally, stir in the vanilla extract and lemon zest to give it that delicious citrus flavor.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This aids in ensuring even distribution of the leavening agent. Now we’re ready to combine wet and dry ingredients!
4. Mix the Batter:
Gradually add the dry ingredients to the wet mixture while alternating with the milk. Mix it until everything is just combined; don’t over-mix or the cake will be tough!
5. Bake the Cakes:
Divide the batter equally into your two prepared cake pans. Now it’s time to bake! Put them in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before carefully transferring them to wire racks to cool completely.
6. Make the Lemon Cream Filling:
To create a light and fluffy lemon cream filling, start by beating the heavy cream in a bowl until you achieve soft peaks. In another bowl, mix together the mascarpone cheese, powdered sugar, lemon juice, and lemon extract until smooth. Gently fold the whipped cream into this mixture until fully combined for a luscious filling.
7. Layer the Cakes:
Once the cakes are cool, slice each cake horizontally to create four layers total. Place one layer on a serving plate and spread a generous layer of lemon cream filling on top. Continue stacking the layers, repeating the filling process. For the top layer, keep it plain without filling.
8. Decorate and Serve:
Now for the fun part! Decorate the top of your beautiful cake with whipped cream, lemon slices, and fresh mint leaves if you like. A dusting of powdered sugar on top adds a lovely touch too. Finally, chill the assembled cake in the refrigerator for at least 1 hour before serving so all those delightful flavors meld together.
Slice yourself a piece and enjoy this light and refreshing Italian Lemon Cream Cake, perfect for any special gathering!
Can I Use a Different Type of Flour?
Yes, you can use cake flour if you want a lighter texture! Just remember that cake flour is softer and has a lower protein content, which may alter the structure slightly. If using gluten-free flour, make sure it’s a 1:1 blend that can be substituted directly for all-purpose flour.
What If I Don’t Have Mascarpone Cheese?
No worries! You can substitute mascarpone with cream cheese, which has a similar creamy texture. Soften the cream cheese and mix it with a bit of heavy cream to reach the desired consistency. Just keep in mind that it will have a slightly different taste.
How Can I Store Leftover Cake?
Store leftover cake in an airtight container in the fridge for up to 3 days. If you want to keep it for longer, you can freeze the unassembled layers wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before assembling!
Can I Make This Cake Gluten-Free?
Absolutely! Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum. It should substitute cup-for-cup for regular flour, but the texture may be slightly different. Just keep an eye on the baking time, as it may vary slightly!
