Italian Lemon Cream Cake (Printable)

Tender sponge cake layers filled with tangy lemon cream, dusted with powdered sugar. A perfectly balanced Italian dessert.

# 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:

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

# Expert Advice:

01 -
  • The luscious lemon cream strikes that perfect balance between sweet and tangy, never cloying, always refreshing
  • This cake somehow feels fancy enough for a dinner party yet humble enough for a Tuesday afternoon treat
  • Every bite captures that sun-drenched Italian lemon grove feeling, no plane ticket required
02 -
  • Room temperature ingredients aren't just a suggestion - they're what separates decent cake from extraordinary cake
  • Overmixing once you add flour develops gluten and makes your cake tough, so treat the batter gently once flour hits the bowl
  • The cream filling needs to be cold and your cakes completely cool, or you'll end up with a melty mess that slides right off
03 -
  • Zest your lemons before juicing them - it's way easier to grate a whole lemon than one that's been squeezed half to death
  • When folding whipped cream into mascarpone, use a gentle motion and scrape the bottom of the bowl regularly to avoid leaving streaks of unincorporated mixture
  • A chilled cake cuts more cleanly, so if you're serving this for a special occasion, let it firm up in the fridge for at least 4 hours before slicing

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