Indulge in the divine taste of our Italian Lemon Cream Cake, a perfect blend of zesty lemon and creamy mascarpone. A heavenly treat for any occasion! 🍋🍰
Ingredients:
Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup buttermilk
2 large eggs
1 1/2 teaspoons baking powder
Zest of 2 lemons
1/4 teaspoon salt
Lemon Cream Filling:
1 cup heavy cream
1/2 cup lemon curd
1/4 cup powdered sugar
Frosting:
1 cup mascarpone cheese
1/2 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Garnish:
Lemon slices
Fresh mint leaves
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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 lemon zest. Combine flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture alternately with buttermilk, starting and ending with flour mixture.
Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Lemon Cream Filling:
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in lemon curd. Keep chilled.
Prepare the Frosting:
In another bowl, combine mascarpone, powdered sugar, lemon juice, and vanilla extract. Beat until smooth and creamy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread the lemon cream filling evenly over the top. Cover with the second cake layer.
Frost the top and sides of the cake with the mascarpone frosting.
Garnish with lemon slices and fresh mint leaves.
Chill and Serve:
Refrigerate the cake for at least an hour before serving to let the flavors meld and the filling set.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours (including chilling)
Kcal: 480 kcal per serving | Servings: 12 servings
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