Italian Lemon Cream Cake
A heavenly dessert featuring layers of moist vanilla cake, crunchy crumb topping, and a refreshing lemon mascarpone cream filling.
Ingredients
Vanilla Cake
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
Crumb Topping
- 1 cup flour
- 1/2 cup powdered sugar
- 1/2 cup cold butter
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Cake Filling
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
Instructions
Baking the Vanilla Cake
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla.
- Gradually add flour mixture alternately with milk.
- Pour batter into prepared cake pans and bake for 30 minutes.
Crafting the Crumb Topping
- In a bowl, mix flour and powdered sugar.
- Cut in cold butter until crumbly.
- Stir in lemon zest and vanilla extract.
Creating the Lemon Mascarpone Cream Filling
- In a separate bowl, whip heavy cream until stiff peaks form.
- In another bowl, mix mascarpone cheese, powdered sugar, lemon zest, and lemon juice.
- Fold in whipped cream until well combined.
Assembling the Masterpiece
- Cut the cooled cakes horizontally to create layers.
- Spread filling on top of each layer as you stack the cake.
- Press the crumb topping onto the sides of the cake.
Notes
Dust with powdered sugar for presentation. Store for up to three days in the refrigerator.