This Italian Lemon Cream Cake is a refreshing treat that brings sunshine to your day! With its light sponge, zesty lemon flavor, and creamy frosting, it’s perfect for any occasion.
You know what makes this cake special? It’s like a hug from a lemon tree! 🍋 I love serving it on sunny afternoons with a cup of tea. It’s a slice of happiness on a plate!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of your cake. If you need a gluten-free option, you can substitute with a 1:1 gluten-free baking flour, which will work similarly in texture.
Butter: Unsalted butter is great because you can control the saltiness of your cake. If you’re dairy-free, try using a plant-based butter or coconut oil instead.
Buttermilk: It adds moistness and tang. If you don’t have it, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. It’ll mimic buttermilk nicely!
Mascarpone Cheese: This gives the filling a rich texture. If you can’t find it, cream cheese can work too. Just soften it a bit before mixing to ensure smoothness.
Lemon Juice & Zest: Freshly squeezed lemon juice is preferred for its bright flavor. If fresh lemons aren’t available, bottled lemon juice will suffice, though the flavor may not be as vibrant.
How Do I Make Sure My Cake is Fluffy and Moist?
Getting a fluffy and moist cake is all about the mixing method and ingredient temperatures. Start with softened butter – it should feel like a firm ball but leave an indentation when pressed. Cream it well with sugar until light and fluffy; this helps incorporate air.
- Make sure to add the eggs one by one, mixing well in between. This builds a nice structure in your cake.
- When combining wet and dry ingredients, mix gently. Overmixing can make the cake dense, so just mix until combined.
- Use a toothpick to check doneness – it should come out clean or with a few crumbs, not wet batter.
How to Make Italian Lemon Cream Cake
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For The Lemon Cream Filling:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For The Toppings:
- 1 cup heavy cream (for whipping)
- 3 tablespoons powdered sugar
- Lemon slices for garnish
- Fresh mint leaves for garnish
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful cake will take about 40 minutes of prep time, plus approximately 30 minutes of baking time. After baking, allow time for the cakes to cool completely, which can take around 30 minutes. So, overall, you should plan for about 1 hour and 40 minutes to prepare and enjoy your Italian Lemon Cream Cake!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans, making sure they are well-coated. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and lemon juice for that fresh flavor.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, alternating with the buttermilk. Mix until it’s just combined; no need to overmix. Now divide the batter evenly between the two pans and smooth the tops using a spatula. Bake them in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes before moving them to wire racks to cool completely.
2. Make the Lemon Cream Filling:
While your cakes are cooling, let’s work on the filling! In a mixing bowl, whip the heavy cream until soft peaks start to form. In another bowl, mix the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until creamy and smooth. Now, gently fold the whipped cream into this mascarpone mixture. Take your time to combine them well without deflating the whipped cream—it should be fluffy and delicious!
3. Assemble the Cake:
When your cakes have completely cooled, take one layer and place it on a serving plate. Spread half of the lemon cream filling over the first layer, smoothing it out evenly. Top it with the second cake layer and spread the remaining filling on top.
4. Prepare the Whipped Topping:
In a clean mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. This will be your dreamy topping! Spread or pipe this whipped cream around the sides and on the top of the cake, decorating it just the way you like.
5. Decorate the Cake:
Now comes the fun part—decorating! Garnish the top of your cake with lemon slices and fresh mint leaves for a beautiful presentation. Just before serving, dust your cake with a light sprinkling of powdered sugar to add a touch of sweetness.
6. Serve:
It’s time to enjoy your creation! Slice the cake and share the refreshing, zesty flavors of this Italian Lemon Cream Cake. Perfect for celebrating occasions or simply enjoying a sunny day!
Can I Use Lemons Instead of Lemon Zest and Juice?
Absolutely! Freshly squeezed lemon juice and zest from real lemons will enhance the flavor of your cake significantly. For this recipe, one medium lemon typically provides enough zest and juice for the required amounts. Just make sure to wash the lemon thoroughly before zesting!
What Can I Substitute for Mascarpone Cheese?
If you don’t have mascarpone cheese, you can substitute it with a mixture of cream cheese and heavy cream. Use 1 cup of cream cheese mixed with 1/4 cup of heavy cream to get a similar texture and taste. Mix until smooth before folding in the whipped cream.
How to Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. If it’s decorated with whipped cream, it’s best to consume it within the first couple of days for optimal freshness. To freeze, wrap the cake layers tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months.
Can I Make This Cake Ahead of Time?
Yes, you can! Bake the cake layers a day ahead and let them cool completely. Wrap them in plastic wrap and keep them in the fridge. You can also prepare the lemon cream filling in advance; store it in the fridge and assemble the cake the day you plan to serve it to maintain the best texture!
