This Easy Italian Lemon Cream Cake is a bright and zesty dessert. With a light sponge cake layered with creamy lemon filling, it’s a perfect treat for sunny days!
You won’t believe how simple it is to whip up! I love serving it chilled for a refreshing finish to a meal. Trust me, your friends will ask for seconds—it’s that good! 🍋
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a light sponge. If you need a gluten-free option, try a gluten-free all-purpose blend. Just ensure it contains xanthan gum for structure!
Butter: Unsalted butter is key for controlling salt levels. If needed, coconut oil or a dairy-free butter can substitute for a vegan version, though the flavor may change slightly.
Mascarpone Cheese: This gives a rich creaminess to the filling. If you can’t find mascarpone, cream cheese can work in a pinch, but it will have a tangier taste.
Heavy Cream: For a cottony smooth filling, use cold heavy cream. However, if you’re looking for lighter calories, whipped topping can be a handy alternative.
How Do I Make Sure My Cake is Fluffy and Moist?
Achieving a fluffy and moist cake is all about technique. Here’s how to do it right:
- **Cream Butter and Sugar Well**: Whip them until light and fluffy. This incorporates air, which helps the cake rise.
- **Don’t Over-Mix**: When adding flour or any dry ingredients, mix just until combined. Over-mixing can develop gluten, leading to a denser cake.
- **Check for Doneness**: Use the toothpick test. Insert it into the center; if it comes out clean or with a few crumbs, the cake is done!
- **Cool Completely**: Let the cake cool completely before assembling. This keeps the filling from melting and keeps layers intact.
By following these simple tips, your cake will be deliciously fluffy and moist, perfect for any occasion!
Easy Italian Lemon Cream Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- Zest of 2 lemons
- ½ cup (120ml) whole milk
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
For the Lemon Cream Filling:
- 1 cup (240ml) heavy cream, cold
- ½ cup (120g) mascarpone cheese, chilled
- ¼ cup (30g) powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For Decoration:
- Thin lemon slices
- Whipped cream (for piping)
- Powdered sugar (for dusting)
- Mint leaves (optional)
How Much Time Will You Need?
This delightful dessert takes about 15 minutes to prepare and 30-35 minutes to bake. For best results, allow the cake to cool completely and chill in the fridge for at least 2 hours before serving. Overall, you’re looking at around 3 hours including cooling and chilling time.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan to make sure the cake won’t stick.
2. Mix Dry Ingredients:
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. This helps to combine them evenly and aerates the flour for a lighter cake.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is pale, fluffy, and smooth. This will take about 3-4 minutes.
4. Add Eggs and Flavorings:
Next, add the eggs one at a time, making sure to mix well after each addition. Then, fold in the lemon zest, vanilla extract, and fresh lemon juice to bring in that zesty flavor!
5. Combine Wet and Dry Ingredients:
Now, it’s time to combine everything! Start adding the dry flour mixture and the milk to the butter combination, alternating between them. Begin and end with the flour mixture. Mix on low speed just until everything is blended—be careful not to over-mix!
6. Bake the Cake:
Pour your batter into the prepared pan and smooth the top. Place it in the oven and bake for 30-35 minutes. A toothpick inserted in the center should come out clean. Once done, remove from the oven and let it cool completely on a wire rack.
7. Prepare Lemon Cream Filling:
While the cake cools, get started on the filling. In a chilled bowl, whip the heavy cream until soft peaks form. In another bowl, mix together the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth. Gently fold the whipped cream into this mascarpone mixture until it’s nicely combined.
8. Assemble the Cake:
Once your cake is completely cool, carefully slice it in half horizontally to create two layers. Spread the lemon cream filling evenly over the bottom layer and then place the top layer back on.
9. Decorate:
Get creative with decoration! Pipe whipped cream rosettes around the edge of the cake. Lay thin lemon slices on top of the rosettes for a decorative touch. Lightly dust the entire cake with powdered sugar and add mint leaves for a pop of color if you like.
10. Chill and Serve:
Pop the assembled cake into the refrigerator for at least 2 hours. This helps everything set nicely and enhances the flavors. When ready, slice, serve, and enjoy your refreshing Easy Italian Lemon Cream Cake!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Sugar?
Yes! You can substitute granulated sugar with coconut sugar or even honey for a different flavor profile. Keep in mind that using liquid sweeteners like honey may alter the cake’s texture slightly, so adjust the liquid in the recipe accordingly.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day ahead and keep it wrapped tightly in plastic wrap at room temperature. The lemon cream filling can be made a few hours in advance as well, but it’s best to assemble the cake on the day you plan to serve it for maximum freshness.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. It’s best enjoyed chilled, so simply slice and enjoy straight from the fridge!
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, fresh juice enhances the overall zestiness and quality of the cake, so use fresh when possible for the best results!
