Description
Silky layers of Italian lemon cream cake promise a zesty Mediterranean escape on each delectable forkful. Sweet citrus notes and creamy mascarpone blend seamlessly, inviting you to savor an authentic slice of culinary bliss.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
Lemon Cream Filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/3 cup lemon juice
- 2 tbsp lemon zest
- 1/4 cup powdered sugar
Finishing and Garnish:
- 1/4 cup powdered sugar (for dusting)
- 2 tbsp fresh lemon slices
- 1 sprig fresh mint (optional)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch round cake pan with butter, ensuring complete coverage to prevent sticking.
- Cream softened butter and granulated sugar in a large mixing bowl until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to create a smooth, uniform batter.
- Sift together flour and baking powder in a separate bowl, then gradually fold into the wet ingredients, alternating with milk to maintain a silky texture.
- Stir in vanilla extract, blending until the cake batter is completely homogeneous and free of lumps.
- Pour the prepared batter into the prepared cake pan, spreading evenly with a spatula and gently tapping to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center emerges clean and the top turns golden brown.
- Remove cake from oven and allow to cool completely on a wire rack for approximately 45 minutes.
- Whip heavy cream in a chilled bowl until soft peaks form, then gently fold in mascarpone cheese, creating a luxurious, creamy consistency.
- Gradually incorporate lemon juice, lemon zest, and powdered sugar into the cream mixture, stirring until smooth and well-combined.
- Carefully slice the cooled cake horizontally into two even layers using a serrated knife.
- Spread the lemon cream filling generously between cake layers, ensuring an even distribution.
- Reassemble the cake, positioning the top layer carefully over the cream filling.
- Dust the entire cake surface with powdered sugar using a fine-mesh sieve for an elegant finish.
- Garnish with fresh lemon slices and a delicate mint sprig just before serving to enhance visual appeal and provide a hint of freshness.
Notes
- Adjust oven temperature for different altitude levels to ensure consistent baking results and prevent dryness.
- Use room temperature ingredients like eggs and milk to create smoother, more uniform cake batter consistency.
- Replace traditional dairy with plant-based alternatives for a vegan-friendly version, such as coconut cream and almond milk.
- Consider reducing sugar content by substituting with natural sweeteners like honey or maple syrup for a healthier dessert option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg