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Italian Lemon Cream Cake

A light, creamy, citrus-packed Italian-style lemon cake with soft layers and a silky mascarpone lemon filling.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 3 hours
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp lemon zest fresh
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.66 cup milk
  • 0.25 cup lemon juice fresh
Filling
  • 1.25 cups heavy whipping cream
  • 1 cup mascarpone cheese softened
  • 0.5 cup lemon curd
  • 1 tbsp lemon zest
  • 0.25 cup powdered sugar

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment.
  2. Whisk flour, baking powder, baking soda, salt, and lemon zest together.
  3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Mix in milk and lemon juice.
  5. Add dry ingredients gradually until smooth.
  6. Pour batter into pans and bake 24–28 minutes. Cool completely.
  7. Whip heavy cream to soft peaks. Beat mascarpone, lemon curd, zest, and sugar.
  8. Fold whipped cream into mascarpone mixture.
  9. Spread filling between cake layers. Chill 2 hours before serving.

Notes

Chill overnight for deepest flavor.