Italian Lemon Cream Cake (Printer-friendly)

Tender lemon sponge cake layers filled with tangy mascarpone cream and dusted with powdered sugar.

# 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
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

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - 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 fully incorporated.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to 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 tops and bake for 25-30 minutes or until a toothpick inserted in 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.
09 - Whip cold cream to stiff peaks in a separate bowl.
10 - Gently fold whipped cream into mascarpone mixture until fully combined and smooth.
11 - Place one cake layer on serving plate. Spread with half the lemon cream. Top with second layer and spread remaining cream on top and sides.
12 - Refrigerate cake for at least 1 hour before serving. Dust with powdered sugar and garnish with lemon slices or zest.

# Expert Tips:

01 -
  • The lemon cream is like eating sunshine itself, light and impossibly smooth
  • This cake manages to be impressive enough for dinner parties but simple enough for a Tuesday afternoon craving
02 -
  • Room temperature ingredients are not optional here, cold eggs or butter will wreck your texture
  • Overmixing once you add flour will make your cake tough, so stop as soon as combined
03 -
  • Brush your cake layers with that optional lemon syrup mentioned in the notes for extra moisture and lemon punch
  • If you cant find mascarpone, full fat cream cheese works in a pinch but the texture will be slightly denser

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