Italian Lemon Cream Cake
Serves: 8–10
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 2+ hours (for best flavor and texture)
Ingredients
For the Cake:
2 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/4 cups granulated sugar
4 large eggs
1 tbsp lemon zest (from 1–2 lemons)
1 tbsp lemon juice
1 tsp vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
For the Lemon Cream Filling:
8 oz (225g) mascarpone or cream cheese, softened
1/2 cup powdered sugar
1/2 cup heavy cream, cold
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
For the Crumb Topping:
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 tbsp cold butter, cubed
1/4 tsp salt
Instructions
1. Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment).
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter, oil, and sugar until light and fluffy (about 2–3 min).
Add eggs one at a time, beating after each. Mix in lemon zest, lemon juice, and vanilla.
Add dry ingredients alternately with buttermilk, starting and ending with flour. Mix until just combined.
Divide batter evenly between pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Let cool in pans 10 minutes, then remove and cool completely.
2. Make the Lemon Cream Filling:
Beat mascarpone (or cream cheese) and powdered sugar until smooth.
Add lemon juice, zest, and vanilla.
In a separate bowl, whip heavy cream to stiff peaks.
Fold whipped cream into the lemon mixture until light and fluffy. Chill until ready to use.
3. Make the Crumb Topping:
Mix flour, sugar, and salt. Cut in cold butter using a fork or fingers until it resembles coarse crumbs.
Toast crumbs in a skillet over medium-low heat for 3–5 minutes until lightly golden, or bake at 350°F for 10 min. Cool completely.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread with lemon cream filling.
Top with the second layer and more cream.
Sprinkle generously with crumb topping.
Chill at least 2 hours before serving for best texture and flavor.