Italian Lemon Cream Cake (Print Version)

Tender lemon sponge cake layered with tangy mascarpone cream, dusted with powdered sugar for a stunning Italian dessert.

# What You Need:

→ Sponge Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup whole milk, room temperature
04 - 1/2 cup unsalted butter, softened
05 - 3 large eggs, room temperature
06 - 1 tablespoon lemon zest
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
10 - 1 teaspoon pure vanilla extract

→ Lemon Cream Filling

11 - 1 cup heavy whipping cream, cold
12 - 8 oz mascarpone cheese, chilled
13 - 1 cup powdered sugar, sifted
14 - 1/4 cup freshly squeezed lemon juice
15 - 2 teaspoons lemon zest
16 - 1 teaspoon pure vanilla extract

→ Topping

17 - 2 tablespoons powdered sugar
18 - Lemon slices or zest for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a large bowl, beat butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
03 - Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry ingredients to the wet mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat mascarpone and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla.
09 - In a separate bowl, whip cream to stiff peaks. Gently fold whipped cream into mascarpone mixture until fully combined.
10 - Place one cake layer on a serving plate. Spread with half the lemon cream. Top with second cake layer and spread remaining cream on top and sides.
11 - Chill cake for at least 1 hour before serving. Dust with powdered sugar and garnish with lemon slices or zest.

# Expert Tips:

01 -
  • The lemon cream strikes that perfect balance between refreshing tang and luxurious sweetness
  • It looks impressive but comes together with simple techniques you already know
  • The cake stays moist for days, making it perfect for make-ahead entertaining
02 -
  • Cold ingredients are critical for the cream filling, warm mascarpone or cream won't whip properly
  • Let the cakes cool completely before assembling, or the cream will melt and slide right off
  • The flour and milk must be added gradually, dumping everything in at once creates a tough, dense cake
03 -
  • Room temperature eggs incorporate better and create more volume for a lighter cake
  • Zest your lemons before juicing them, it's much harder to zest a squeezed lemon

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