🍋 Italian Lemon Cream Cake
This cake features soft, fluffy layers of vanilla sponge or white cake, filled with a lemon mascarpone cream, and finished with a light crumb topping and powdered sugar.
🛒 Ingredients
🧁 For the Cake:
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1 box white or vanilla cake mix (or homemade sponge – see note below)
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Ingredients as per box instructions (usually eggs, oil, and water)
🍋 For the Lemon Mascarpone Cream Filling:
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1 cup heavy whipping cream
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1 cup mascarpone cheese (room temp)
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⅓ cup powdered sugar
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2–3 tablespoons lemon juice (fresh)
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1 tablespoon lemon zest
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½ teaspoon vanilla extract
🧈 For the Crumb Topping:
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½ cup all-purpose flour
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¼ cup butter, softened
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¼ cup sugar
🎉 For Garnish:
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Powdered sugar for dusting
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Lemon zest curls or thin lemon slices (optional)
👩🍳 Instructions
1. Bake the Cake
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Prepare and bake cake in two 8- or 9-inch round pans according to box or homemade recipe instructions.
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Let cool completely, then level the tops if needed.
2. Make the Lemon Cream Filling
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In a mixing bowl, whip the heavy cream until soft peaks form.
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In a separate bowl, mix mascarpone, powdered sugar, lemon juice, zest, and vanilla until smooth.
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Gently fold the whipped cream into the mascarpone mixture. Chill until ready to assemble.
3. Make Crumb Topping
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Mix flour, sugar, and softened butter with a fork or fingers until crumbly.
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Toast lightly in a dry pan over medium heat for 3–5 minutes, or bake at 325°F (160°C) until lightly golden. Cool before using.
4. Assemble the Cake
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Place one cake layer on a serving plate.
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Spread a generous layer of lemon mascarpone filling.
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Top with the second cake layer.
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Spread a thin layer of cream on top (optional), then sprinkle with crumb topping.
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Dust with powdered sugar before serving.
📝 Notes:
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Homemade Cake Option: Use a light Italian sponge cake (Pan di Spagna) if you want it fully from scratch.
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Flavor Boost: Add a spoonful of limoncello to the filling for an adult twist.
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Make-Ahead: Cake can be made 1 day in advance and stored in the fridge.
Would you like a version that’s fully from scratch, or gluten-free?