Italian Lemon Cream Cake
A delightful dessert featuring layers of soft cake, luscious lemon cream, and a crumbly topping that’s perfect for any celebration.
Ingredients
For the Cake Layers
- 3 cups all-purpose flour Soft and sturdy texture.
- 2 teaspoons baking powder Fluffy cake? Yes, please!
- ¼ teaspoon baking soda A little lift never hurt anyone.
- ½ teaspoon salt The secret keeper of flavor.
- ½ cup unsalted butter, room temperature Rich and moist, oh my!
- 1 ¼ cups granulated sugar Sweetness overload.
- ½ cup vegetable oil For that tender crumb.
- 2 large eggs, room temperature The binding magic.
- 2 teaspoons vanilla extract Because it’s a must.
- 1 cup whole milk, room temperature Keeping it moist and delicious.
For the Crumb Topping
- ½ cup all-purpose flour You’ll need this for the topping.
- ½ cup powdered sugar Light and delicate crumbs.
- 4 tablespoons unsalted butter, cold Crumbly goodness ahead.
- ½ teaspoon lemon zest Hello, zesty delight!
- ¼ teaspoon vanilla extract A warm hug to the flavors.
For the Lemon Mascarpone Cream Filling
- 1 cup heavy whipping cream Airy and light filling.
- 1 cup mascarpone cheese, room temperature Creamy heaven.
- 2 cups powdered sugar A sweet finish for your filling.
- ½ teaspoon lemon zest A second zesty dose.
- 2 tablespoons lemon juice The tart kicker to balance it all.
Instructions
Preparation
- Mix the cake ingredients together until smooth, pour into cake pans, and bake until golden.
- Combine flour, sugar, and chilled butter until crumbly for the topping, then sprinkle lemon zest before baking until crunchy and golden.
- Beat together whipped cream, mascarpone, powdered sugar, and lemon juice until decadent and fluffy for the filling.
- Layer the cake with lemon cream and crumbs, then admire your edible masterpiece!
Notes
Serve with lemon slices, whipped cream, or fresh berries. Store in the fridge for 3-5 days, or freeze for up to a month.