Italian Lemon Cream Cake (Printable)
Tender sponge cake layers with tangy lemon cream filling, perfectly balanced between sweet and tart flavors.
# What You Need:
→ 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 (from about 2 lemons)
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 (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a large bowl, 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 well incorporated.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly blended.
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. 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, mixing until combined.
09 - In a separate bowl, whip cream to stiff peaks. Gently fold whipped cream into mascarpone mixture until fully combined and smooth.
10 - Once cakes are cool, place one layer on a serving plate. Spread with half the lemon cream. Top with the second cake layer and spread remaining cream on top and sides.
11 - Chill cake for at least 1 hour before serving. Dust with powdered sugar and garnish with lemon slices or zest before serving.
# Expert Tips:
01 -
- The lemon cream strikes that perfect balance between refreshing tartness and luxurious sweetness
- Its deceptively elegant but comes together with simple pantry staples and patience
02 -
- Room temperature ingredients are the difference between a tender crumb and a dense sponge, so plan ahead
- Overwhipping the cream once folded with mascarpone will cause it to separate, so fold with a light hand and stop as soon as combined
03 -
- Brush each cake layer with cooled lemon syrup before adding the cream to prevent any dryness
- Chill your mixing bowl and beaters for 10 minutes before whipping the cream for faster, stiffer peaks