This Italian Lemon Cream Cake is a delightful combination of soft vanilla cake, a tangy lemon mascarpone cream filling, and a buttery crumb topping. The refreshing lemon flavor pairs perfectly with the richness of mascarpone, making it an irresistible dessert for any occasion. Light, creamy, and full of zesty lemon goodness, this cake will impress family and guests alike!
Ingredients
For the Vanilla Cake:
- 1¼ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk, room temperature
For the Crumb Topping:
- ¾ cup all-purpose flour
- ¾ cup powdered sugar
- 6 tablespoons unsalted butter, cold
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the Cake Filling:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese, room temperature
- 2 cups powdered sugar
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
Directions
1. Prepare the Vanilla Cake:
- Preheat Oven: Preheat your oven to 350°F (177°C). Line an 8-inch round cake pan with parchment paper and grease the sides to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool completely in the pan before assembling.
2. Make the Crumb Topping:
- Toast the Flour: Spread the ¾ cup of flour on a baking sheet and toast it in the oven at 350°F (177°C) for 5 minutes. This adds a subtle nutty flavor to the crumbs.
- Mix Crumb Topping: In a medium bowl, mix the toasted flour with ¾ cup powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add Flavor: Stir in the lemon zest and vanilla extract for a burst of flavor. Chill the crumb mixture in the refrigerator until cold.
3. Prepare the Lemon Cream Filling:
- Whip the Cream: In a chilled mixing bowl, whip the heavy whipping cream to stiff peaks using an electric mixer. Set aside.
- Mix Mascarpone and Lemon: In a separate bowl, combine the mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Beat until smooth and creamy.
- Fold in the Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until well combined. Chill the filling until ready to assemble the cake.
4. Assemble the Cake:
- Slice the Cake: Once the cake has completely cooled, carefully slice it horizontally into two even layers using a serrated knife.
- Spread the Filling: Spread half of the lemon cream filling over the bottom layer of the cake.
- Layer the Cake: Place the top layer of the cake on top of the filling. Spread the remaining lemon cream filling over the top and sides of the cake.
- Add the Crumb Topping: Press the prepared crumb topping gently around the sides and over the top of the cake.
- Dust with Powdered Sugar: For an extra touch, dust the cake with a light coating of powdered sugar before serving.
Serving and Storage Tips:
- Serving: Serve chilled or at room temperature for the best texture. The bright lemon flavor and creamy filling make this cake a refreshing dessert that’s perfect for spring and summer gatherings.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cake without the crumb topping for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator, then add the crumb topping before serving.
Helpful Notes:
- Room Temperature Ingredients: Make sure your butter, eggs, and mascarpone are at room temperature to ensure a smooth batter and filling.
- Lemon Flavor: For an extra burst of lemon flavor, you can increase the amount of lemon zest in both the filling and the crumb topping.
- Crumb Texture: The key to a perfect crumb topping is keeping the butter cold. If it softens too much, place the mixture back in the fridge to firm up before applying it to the cake.
Tips from Well-Known Chefs:
- Perfectly Smooth Cream: Chef Claire Saffitz recommends chilling your mixing bowl and beaters before whipping cream to achieve the best stiff peaks for a light, airy texture.
- Even Cake Layers: Pastry Chef Stella Parks suggests using a serrated knife and slicing the cake in a gentle sawing motion to create even layers without tearing the cake.
Frequently Asked Questions:
1. Can I use store-bought mascarpone cheese?
Yes, store-bought mascarpone works great, but make sure it’s at room temperature for easier mixing.
2. Can I substitute the mascarpone cheese?
Yes, if you can’t find mascarpone, cream cheese can be used as a substitute, but it will give the filling a tangier flavor.
3. Can I add more lemon flavor?
Absolutely! You can add more lemon zest or even a bit of lemon extract to enhance the lemony taste.
4. How do I prevent the cake from being dry?
Make sure to measure the flour properly (spooned and leveled), and avoid overbaking the cake. The filling also adds moisture to the overall texture.
5. Can I make this cake ahead of time?
Yes! You can prepare the cake a day ahead and assemble it before serving. It’s best when chilled, so overnight refrigeration actually improves the flavor.
6. Can I use a different type of crumb topping?
If you prefer a crunchier topping, you can add a tablespoon of oats to the crumb mixture for added texture.
This Italian Lemon Cream Cake is a perfect dessert for any occasion, with its light, airy layers, zesty lemon flavor, and rich mascarpone cream. It’s the ideal combination of sweet, tart, and creamy!
