Italian Lemon Cream Cake (Printable)

Tender sponge layers filled with tangy lemon cream, perfectly balanced between sweet and tart for an elegant Italian dessert.

# What You'll 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 for dusting
18 - Lemon slices or zest for garnish

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - 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 combined.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to 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 tops and bake for 25-30 minutes or until toothpick inserted in 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 layer on serving plate. Spread with half the lemon cream. Top with second 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 combination of tangy lemon cream and tender sponge creates the perfect balance between sweet and bright
  • It looks impressive on a dessert table but comes together with straightforward techniques you already know
02 -
  • All ingredients must reach room temperature before you begin or your cake may not rise properly
  • Overmixing the flour makes the cake tough, so stop as soon as ingredients combine
03 -
  • Zest your lemons before juicing them to make the process easier and more efficient
  • Chill your mixing bowl and beaters for 10 minutes before whipping cream for faster, stiffer peaks

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