Italian Lemon Cream Cake Recipe

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal after baking.
2. Prepare the Cake Batter: In a medium-sized bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside. In a separate large bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar (not listed in the provided ingredients but typically used for this type of cake). Beat until light and fluffy, about 3-5 minutes. Add 4 large eggs one at a time, beating well after each addition. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk (again, typically included but not listed), beginning and ending with the dry ingredients. Mix until just combined. Pour the batter evenly into the prepared cake pans.
3. Bake the Cake: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
4. Make the Lemon Cream Filling: While the cakes are cooling, prepare the lemon cream filling. In a large bowl, beat together 8 oz of softened mascarpone cheese and 1 cup of heavy whipping cream. Beat on high speed until the mixture becomes smooth and thick. If you’d like a more pronounced lemon flavor, you can add a tablespoon of lemon zest or a splash of lemon juice, though it’s not specified in the original ingredients.
5. Make the Frosting: In a separate bowl, beat 4 tablespoons of softened unsalted butter with 2 cups of powdered sugar. Continue mixing until the frosting is smooth and fluffy. Add a splash of vanilla extract or a bit of milk if the frosting seems too thick.
6. Assemble the Cake: Once the cakes have completely cooled, place one cake layer on a serving platter. Spread the lemon cream filling evenly over the top of the first layer. Gently place the second layer of cake on top, pressing it down lightly. Use the frosting to cover the top and sides of the cake. Smooth it out using an offset spatula for a professional finish.
7. Serve and Enjoy: Slice and serve the cake once it’s fully assembled. You can garnish with additional lemon zest or a dusting of powdered sugar if desired. This Italian Lemon Cream Cake is perfect for any occasion, and its balance of sweetness and tangy lemon makes it a delightful dessert!

Serving & Storage Tips