Description
A delightful and zesty Italian lemon cream cake featuring fluffy layers and a luxurious mascarpone filling.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 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 cold unsalted butter (for crumb topping)
- 1 cup mascarpone cheese
- 2 cups powdered sugar (for filling)
- ½ lemon (zest)
- 2 tablespoons lemon juice
- 1 cup heavy cream (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl.
- Cream the butter and granulated sugar until airy and smooth.
- Add the vegetable oil and mix until blended, then incorporate the eggs one at a time.
- Mix in the vanilla extract, alternating adding the dry ingredients and whole milk until just combined.
- Divide the batter between the prepared pans and bake for 25 to 30 minutes.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
- Prepare the crumb topping by mixing flour, powdered sugar, and cold butter until crumbly.
- Spread the crumb topping on the cooled cakes and refrigerate for 30 minutes.
- Beat the mascarpone cheese and powdered sugar until smooth.
- Incorporate lemon zest and juice, then fold in whipped cream until combined.
- Assemble the cake by layering the lemon mascarpone filling between the cake layers and frosting the top and sides.
Notes
For added flavor, fold in some berries to the mascarpone filling. If the filling is too sweet, balance with a pinch of salt or extra lemon juice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: lemon cake, Italian dessert, cream cake, cheesecake factory recipe, citrus cake
