This Italian Lemon Cream Cake is a soft and airy sponge cake layered with a luscious lemon-infused mascarpone cream and finished with a light dusting of powdered sugar. It’s refreshing, delicate, and bursting with citrus flavor, making it the perfect dessert for any occasion.
Why You’ll Love This Recipe
- Light & Fluffy Texture – The sponge cake is soft, tender, and not overly dense.
- Rich, Creamy Lemon Filling – Mascarpone and whipped cream make the perfect velvety filling.
- Bright & Refreshing – The fresh lemon juice and zest bring out a beautiful citrus aroma.
- Perfect for Any Occasion – Great for holidays, afternoon tea, or a simple treat.
- Easy Yet Elegant – A simple cake that looks and tastes like it came from a bakery.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Granulated sugar
- Unsalted butter (softened)
- Eggs
- Whole milk
- Vanilla extract
- Lemon zest
- Baking powder
- Salt
For the Lemon Cream Filling:
- Mascarpone cheese
- Heavy cream
- Powdered sugar
- Lemon juice
- Lemon zest
For Topping:
- Powdered sugar (for dusting)
Directions
1. Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and lemon zest.
2. Mix Dry & Wet Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, until combined.
3. Bake the Cake:
- Divide the batter between the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before assembling.
4. Prepare the Lemon Cream Filling:
- In a bowl, beat together mascarpone, heavy cream, powdered sugar, lemon juice, and lemon zest until smooth and fluffy.
5. Assemble the Cake:
- Place one cake layer on a serving plate and spread the lemon cream filling evenly over the top.
- Place the second cake layer on top.
- Lightly dust with powdered sugar before serving.
6. Serve & Enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8
- Calories: 320 kcal per serving
Variations
- Lemon Curd Layer – Add a thin layer of lemon curd between the cake and cream filling.
- Berry Twist – Fold in fresh raspberries or blueberries into the mascarpone filling.
- Glazed Option – Instead of powdered sugar, drizzle with a lemon glaze made from lemon juice and powdered sugar.
- Nutty Crunch – Sprinkle chopped almonds or pistachios on top for added texture.
- Limoncello Version – Add a splash of limoncello to the cream filling for an Italian-inspired twist.
Storage/Reheating
- Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw before assembling.
- Serving: Best served chilled or at room temperature.
FAQs
Can I use cream cheese instead of mascarpone?
Yes! Cream cheese works as a substitute, but mascarpone is smoother and milder in flavor.
Can I make this cake ahead of time?
Yes! Bake the cake a day in advance, store it in the fridge, and assemble before serving.
Can I use a different pan size?
You can use a 9-inch pan, but the layers will be thinner, and baking time may be shorter.
What pairs well with this cake?
- A cup of espresso or tea
- Fresh berries
- A drizzle of honey or lemon syrup
Why is my mascarpone filling too soft?
If the mascarpone filling is too soft, chill it in the fridge for 10–15 minutes before assembling the cake.
Is this cake very sweet?
No, this cake has a balanced sweetness with a refreshing citrus flavor.
Conclusion
This Italian Lemon Cream Cake is a delicate, elegant dessert that’s perfectly balanced with citrusy brightness and creamy richness. Whether you’re celebrating a special occasion or just treating yourself, this cake will impress with every bite. Try it today and experience a true taste of Italy in your own kitchen!
PrintItalian Lemon Cream Cake
A soft and airy Italian sponge cake layered with luscious lemon-infused mascarpone cream and dusted with powdered sugar. This elegant dessert is light, refreshing, and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Lemon Cream Filling:
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For Topping:
- Powdered sugar, for dusting
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans with parchment paper.
-
Make the Cake Batter:
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until combined.
-
Bake the Cake:
- Divide the batter between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before assembling.
-
Prepare the Lemon Cream Filling:
- Beat together mascarpone, heavy cream, powdered sugar, lemon juice, and zest until smooth and fluffy.
-
Assemble the Cake:
- Spread the lemon cream filling over one cake layer, then place the second layer on top.
- Dust with powdered sugar before serving.
Notes
- For extra citrus flavor, add a few drops of lemon extract to the batter.
- Best served chilled for a refreshing taste.
- Store in an airtight container in the fridge for up to 3 days.