Italian Lemon Cream Cake (Printable Version)
Tender lemon sponge cake layered with light mascarpone cream filling
# Ingredient List:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup whole milk, room temperature
04 - 1/2 cup unsalted butter, softened
05 - 3 large eggs, room temperature
06 - 1 tablespoon lemon zest
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon pure vanilla extract
→ Lemon Cream Filling
11 - 1 cup heavy whipping cream, cold
12 - 8 oz mascarpone cheese, chilled
13 - 1 cup powdered sugar, sifted
14 - 1/4 cup freshly squeezed lemon juice
15 - 2 teaspoons lemon zest
16 - 1 teaspoon pure vanilla extract
→ Topping
17 - 2 tablespoons powdered sugar, for dusting
18 - Lemon slices or zest, for garnish
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Beat butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
03 - Mix in lemon zest, lemon juice, and vanilla extract until thoroughly incorporated.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to the wet mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat mascarpone and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla.
09 - Whip cold cream to stiff peaks in a separate bowl.
10 - Gently fold whipped cream into mascarpone mixture until fully combined and smooth.
11 - Place one cooled cake layer on a serving plate. Spread with half the lemon cream. Top with second cake layer and spread remaining cream on top and sides.
12 - Chill cake for at least 1 hour before serving. Dust with powdered sugar and garnish with lemon slices or zest.
# Expert Tips:
01 -
- The lemon cream filling is like eating a cloud that happens to taste like sunshine
- It strikes that perfect sweet-tart balance that keeps everyone coming back for seconds
02 -
- Room temperature ingredients are not a suggestion, they are essential for proper emulsification
- Chilling time is non-negotiable, the cream needs to set or the cake will slide when you cut it
03 -
- Brush your cooled cake layers with simple lemon syrup before assembling for extra moisture and flavor
- Freeze unfrosted cake layers wrapped in plastic and foil for up to three months