Italian Lemon Cream Cake
A beautifully tangy cake layered with luscious lemon mascarpone cream, perfect for any celebration.
Ingredients
For the Cake Layers
- 3 cups all-purpose flour The base gives us that soft, sturdy texture.
- 2 teaspoons baking powder Ensures our cake rises nicely and stays LIGHT.
- ¼ teaspoon baking soda Adds another layer of fluffiness.
- ½ teaspoon salt Balances everything out.
- ½ cup unsalted butter, room temperature Adds RICHNESS and moisture.
- 1 ¼ cups granulated sugar Sweetness that makes the flavors sing.
- ½ cup vegetable oil Keeps everything MOIST and tender.
- 2 large eggs, room temperature Binds the cake together.
- 2 teaspoons vanilla extract For that deep, aromatic flavor.
- 1 cup whole milk, room temperature Keeps the batter nice and fluid.
For the Crumb Topping
- ½ cup all-purpose flour Acts as the base for that delightful crunch.
- ½ cup powdered sugar Creates a delicate texture.
- 4 tablespoons unsalted butter, cold Cold butter equals a perfect crumbly topping.
- ½ teaspoon lemon zest Extra burst of LEMON flavor.
- ¼ teaspoon vanilla extract Complements the lemon beautifully.
For the Lemon Mascarpone Cream Filling
- 1 cup heavy whipping cream Whipped into stiff peaks for airy goodness.
- 1 cup mascarpone cheese, room temperature A creamy, tangy base for our filling.
- 2 cups powdered sugar Sweetens and thickens it all up.
- ½ teaspoon lemon zest Brightens the flavor profile.
- 2 tablespoons lemon juice Fresh juice to balance that richness.
Instructions
Make the Vanilla Cake Layers
- Preheat your oven to 350°F. Grease and flour your cake pans.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the oil, eggs, milk, and vanilla, mixing until just combined.
- Gradually add the dry ingredients and pour the batter into prepared pans.
- Bake for 25-30 minutes until a toothpick comes out clean in the center.
Prepare the Crumb Topping
- In a bowl, combine the flour and powdered sugar.
- Cut in the cold butter until it resembles small crumbs.
- Toss in the lemon zest and vanilla, then spread on a baking sheet.
- Bake at 350°F for 10-12 minutes until golden.
Prepare the Lemon Mascarpone Cream Filling
- Beat the heavy whipping cream until stiff peaks form.
- Blend the mascarpone with the powdered sugar, lemon zest, and lemon juice until smooth.
- Gently fold in the whipped cream.
Assemble the Cake
- Once the cakes cool completely, place one layer on a serving plate.
- Spread a generous amount of the whipped mascarpone filling on top.
- Add the second layer and repeat.
- Sprinkle the crumb topping all over and let it cascade down the sides.
Notes
Store in the fridge for 3-5 days. Can be frozen for up to a month wrapped tightly in plastic wrap. Allow eggs and milk to reach room temperature before starting for better mixing. Add lemon extract for extra flavor if desired.