Creamy Italian Lemon Cake Recipe Fresh Zesty Dessert Now
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:samantha
Total Time:3 hours
Yield:12 servings 1x
Description
Savor Italian Lemon Cream Cake creamy layers bright lemon zest and a simple recipe that turns any dessert into a showstopper Perfect for parties
Ingredients
Scale
2 ¾ cups all-purpose flour (350 g)
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened (227 g)
1 ¾ cups granulated sugar (350 g)
4 large eggs
2 tsp vanilla extract
2 tbsp lemon zest
¼ cup fresh lemon juice (60 ml)
1 cup whole milk (240 ml)
¾ cup lemon curd (optional for filling)
1 cup mascarpone cheese (240 g)
1 cup heavy cream (240 ml)
½ cup powdered sugar (60 g)
1 tbsp lemon zest (frosting)
Fresh berries or lemon slices, for decoration
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment for extra insurance. Have the right tools ready (mixer, spatulas, a whisk, and a cooling rack). Sift the dry ingredients to ensure an even crumb.
Step 2: In a large bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture is light in color and airy in texture, about 3 to 5 minutes. Scrape the bowl occasionally to ensure even aeration.
Step 3: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest. If you plan to use lemon curd, reserve some zest to sprinkle into the frosting later for a bright finish.
Step 4: In three additions, alternate the dry mixture (flour, baking powder, salt) with the milk. Start and finish with the dry ingredients. Mix just until combined; do not overmix to avoid a dense crumb.
Step 5: Divide the batter evenly between the prepared pans. Bake for about 40 to 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops brown too quickly, tent with foil for the last 10 minutes. Let the cakes cool in the pans for 10 minutes, then invert onto a cooling rack to cool completely.
Step 6: If using lemon curd, whip it into a smooth consistency so it layers evenly. If you prefer a lemon cream, whisk lemon juice with eggs and sugar to make a silky custard, then fold in butter until glossy. Chill the filling briefly to help it set for stacking.
Step 7: Beat mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest until smooth and spreadable. Do not overbeat; refrigerate briefly if the frosting seems too soft before assembly.
Step 8: Assemble: Place one cake layer on a serving plate. Spoon or pipe a generous layer of lemon curd or lemon cream, then top with the second layer. Cover the top and sides with mascarpone frosting. Smooth the surface and decorate with extra lemon zest or berries if desired. Chill for at least 30 minutes to set the frosting.
Step 9: Slice and serve with a sharp, warm knife wiped clean between cuts. Refrigerate leftovers for up to 3 days or freeze for longer storage.
Notes
This Italian Lemon Cream Cake combines bright lemon with silky mascarpone frosting and a tender sponge for a celebratory yet approachable dessert.
