Name: Italian Lemon Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter (room temperature); 1 ¼ cups granulated sugar; ½ cup vegetable oil; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup whole milk (room temperature); ½ cup all-purpose flour (for crumb topping); ½ cup powdered sugar (for crumb topping); 4 tablespoons unsalted butter (cold, for crumb topping); ½ teaspoon lemon zest (for crumb topping); ¼ teaspoon vanilla extract (for crumb topping); 1 cup heavy whipping cream (for filling); 1 cup mascarpone cheese (room temperature, for filling); 2 cups powdered sugar (for filling); ½ teaspoon lemon zest (for filling); 2 tablespoons lemon juice (for filling)

Description

A delightful Italian Lemon Cream Cake with fluffy vanilla layers and a tangy lemon mascarpone cream filling, perfect for any occasion.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (room temperature)
1 ¼ cups granulated sugar
½ cup vegetable oil
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup whole milk (room temperature)
½ cup all-purpose flour (for crumb topping)
½ cup powdered sugar (for crumb topping)
4 tablespoons unsalted butter (cold, for crumb topping)
½ teaspoon lemon zest (for crumb topping)
¼ teaspoon vanilla extract (for crumb topping)
1 cup heavy whipping cream (for filling)
1 cup mascarpone cheese (room temperature, for filling)
2 cups powdered sugar (for filling)
½ teaspoon lemon zest (for filling)
2 tablespoons lemon juice (for filling)

Instructions

Make the Vanilla Cake Layers: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light. Add eggs one at a time, then mix in oil, vanilla and milk. Gradually add dry ingredients, stirring until just combined. Divide the batter between pans.
Prepare the Crumb Topping: In a bowl, mix flour and powdered sugar. Cut in cold butter until crumbly. Stir in lemon zest and vanilla extract. Set aside.
Bake the Cakes: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Lemon Mascarpone Cream Filling: Whip the heavy cream until stiff peaks form. In another bowl, mix mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Fold in whipped cream gently until combined.
Assemble the Cake: Place one cake layer on a serving platter and spread half of the lemon cream filling on top. Place the second layer on top and spread the remaining cream. Top with crumb topping evenly.

Notes

Ensure all ingredients are at room temperature for best results. Optionally add lemon curd between layers for additional flavor.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 250mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: Dessert, Cake, Lemon, Italian, Cream Cake, Baking