Italian Lemon Cream Cake
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
½ cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk
For the Lemon Cream Filling:
8 oz mascarpone cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tbsp milk
For Garnish:
Powdered sugar, for dusting
Lemon slices or zest
Directions
1. Prepare the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and buttermilk, mixing until just combined.
Divide batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Lemon Cream Filling
In a mixing bowl, beat mascarpone cheese, heavy cream, powdered sugar, lemon zest, and lemon juice until smooth and fluffy.
3. Assemble the Cake
Spread the lemon cream filling evenly between the two cake layers.
4. Prepare the Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth.
Drizzle the glaze over the assembled cake.
5. Garnish and Serve
Dust with powdered sugar and garnish with lemon slices or zest before serving.