Delightful Italian Lemon Cream Cake for Your Sweet Tooth

This Italian Lemon Cream Cake combines zesty lemon flavors with creamy layers, perfect for any occasion.

Print Pin

Course: Dessert

Cuisine: Italian

Keyword: cake, dessert, Italian Lemon Cream Cake, lemon, mascarpone, whipped cream

Prep Time: 30

Cook Time: 30

Cooling Time: 10

Total Time: 1 10

Servings: slices

Calories: 320kcal

2 cups all-purpose flour provides structure and a soft crumb for the cake.
1 cup granulated sugar sweetens the cake while helping to create a tender texture.
½ cup unsalted butter adds rich flavor and moisture; make sure it's softened for easy creaming.
3 large eggs help bind the ingredients and contribute to the cake's overall richness.
1 cup milk keeps the batter moist and contributes to a tender cake.
2 lemons zest and juice bring that signature brightness and flavor to the cake.
1 tablespoon baking powder acts as a leavening agent, ensuring your cake rises perfectly.
1 teaspoon vanilla extract enhances the overall flavor profile with warm undertones.
½ teaspoon salt balances sweetness and enhances the flavor of the cake.

1 cup mascarpone cheese provides a luxurious, creamy texture that elevates the filling.
1 cup heavy whipping cream lightens the cream filling and adds an airy texture.
½ cup lemon curd infuses an extra layer of tangy lemon flavor that pairs beautifully with the cake.

1 tablespoon lemon zest adds a fresh, zesty finish that visually enhances the cake.
a few leaves fresh mint provide a pop of color and a refreshing hint for your presentation.

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition until smooth.
Pour in milk, lemon juice, lemon zest, and vanilla extract, and mix gently on low speed until amalgamated, about 1 minute.
In another bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
Divide the batter equally between the prepared pans and smooth the tops. Bake for 25-30 minutes until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Whip the heavy whipping cream until soft peaks form, then fold in mascarpone cheese and lemon curd until smooth.
Layer one cake on a serving plate, spread lemon cream filling on top, and add the second layer. Spread remaining filling on top and let it cascade down the sides.
Garnish with fresh lemon zest and mint leaves before serving.

Use room temperature ingredients for the best texture and don’t overmix the batter to keep it light and fluffy.