Description
A bright and zesty Italian Lemon Cream Cake featuring a tender lemon crumb, luscious cream filling, and a perfect balance of sweet and tangy flavors. Perfect for special occasions or simply to brighten your day.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups granulated sugar
1/2 cup vegetable oil
3 large eggs, room temperature
2 tablespoons freshly squeezed lemon juice
2 tablespoons lemon zest
1 1/2 cups buttermilk
For the cream filling:
2 cups mascarpone cheese
1 cup heavy whipping cream
1 cup powdered sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon lemon zest
Instructions
Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the vegetable oil and mix well.
Beat in the eggs, one at a time, ensuring each is fully incorporated.
Mix in the lemon juice and lemon zest.
Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely on a wire rack.
For the cream filling:
In a large bowl, beat the mascarpone, powdered sugar, and lemon juice until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until no streaks remain.
Once both layers are cooled, place one layer on a serving plate and spread half of the cream filling evenly over the top.
Place the second layer on top and spread the remaining cream filling over the top and sides as a frosting.
Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
Ensure the butter and eggs are at room temperature for optimal mixing.
The cake can be made a day ahead for easier preparation.
For best results, use freshly squeezed lemon juice and zest.
Chilling the cake sets the cream filling and enhances the flavors.
- Prep Time: 45
- Cook Time: 30
- Method: Baking
- Cuisine: Italian-American