Description
Italian Lemon Cream Cake features soft vanilla cake layers filled with smooth lemon mascarpone cream and coated in a delicate lemon crumb topping. Finished with powdered sugar, this elegant bakery style dessert is perfect for celebrations or special occasions.
Ingredients
Vanilla Cake
3 cups all purpose flour
2 teaspoons baking powder
1 quarter teaspoon baking soda
1 half teaspoon salt
1 half cup unsalted butter room temperature
1 and 1 quarter cups granulated sugar
1 half cup vegetable oil
3 large eggs room temperature
2 teaspoons vanilla extract
1 cup whole milk room temperature
Crumb Topping
1 half cup all purpose flour
1 half cup powdered sugar
4 tablespoons unsalted butter cold
1 half teaspoon lemon zest
1 quarter teaspoon vanilla extract
Lemon Mascarpone Cream Filling
1 cup heavy whipping cream
1 cup mascarpone cheese room temperature
2 cups powdered sugar
1 half teaspoon lemon zest
2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line the bottoms of two 8 inch round cake pans with parchment paper and lightly grease the sides. Proper preparation ensures the cakes release easily after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these ingredients first ensures the leavening agents are evenly distributed throughout the batter.
In a large mixing bowl, beat the butter and sugar until light and fluffy. This step incorporates air into the mixture, helping create a soft crumb. Mix in the vegetable oil until fully blended.
Add the eggs individually, beating well after each one is incorporated. This helps maintain a smooth and stable batter.
Stir in the vanilla extract and milk until combined. Slowly mix the dry ingredients into the wet ingredients, stirring only until everything is just blended together. Avoid overmixing, as that can make the cake dense.
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.
Spread the flour onto a parchment lined baking sheet and bake for 5 minutes to remove the raw flour taste. Let it cool slightly.
In a bowl, whisk together the cooled flour and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms small, fine crumbs. Stir in the lemon zest and vanilla extract. Refrigerate the crumb mixture for about 1 hour so it firms up.
Whip the heavy cream in a large bowl until stiff peaks form. In a separate bowl, mix the mascarpone, powdered sugar, lemon zest, and lemon juice until the mixture is smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully combined. Chill until ready to assemble.
Place one cooled cake layer onto a serving plate. Set aside three quarters of a cup of the filling, then spread the remaining filling evenly over the first cake layer.
Place the second cake layer on top. Spread the reserved filling over the top and sides of the cake in a thin, even layer. Press the chilled crumb topping gently over the entire cake until fully coated. Finish with a dusting of powdered sugar before serving.
Notes
Use room temperature ingredients for the best texture.
Chill the cake before slicing for cleaner cuts.
Mascarpone can be substituted with full fat cream cheese if needed.
Cake layers can be baked in advance and frozen for up to one month.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: ITALIAN