Italian Lemon Cream Cake Recipe
Ingredients:
For the Cake:
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup fresh lemon juice
For the Lemon Cream Filling:
1 cup heavy cream
8 oz mascarpone cheese, softened
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
For the Topping:
Powdered sugar, for dusting
Lemon slices, for garnish (optional)
Fresh mint leaves, for garnish (optional)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the Cake Batter:
In a large bowl, cream together the granulated sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Cream Filling:
In a large bowl, beat the heavy cream until stiff peaks form.
In another bowl, beat the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of lemon cream filling over the top. Place the second cake layer on top and spread the remaining filling over the top and sides of the cake.
Finish and Serve:
Dust the top of the cake with powdered sugar. Garnish with lemon slices and fresh mint leaves if desired.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the filling to set.