Italian Lemon Cream Cake (Print)
Light vanilla cake, smooth lemon-mascarpone filling, with a punchy lemon crumb on top. A crowd-pleaser for fans of Italian sweets.
# Ingredients:
→ Vanilla Cake
01 -
240 ml whole milk, let it come to room temp
02 -
2 teaspoons vanilla extract
03 -
2 large eggs, room temperature
04 -
120 ml vegetable oil
05 -
250 g granulated sugar
06 -
115 g unsalted butter, soft
07 -
0.5 teaspoon fine salt
08 -
0.25 teaspoon baking soda
09 -
2 teaspoons baking powder
10 -
375 g all-purpose flour
→ Crumb Topping
11 -
0.25 teaspoon vanilla extract
12 -
0.5 teaspoon lemon zest
13 -
57 g cold unsalted butter
14 -
65 g powdered sugar
15 -
65 g all-purpose flour
→ Lemon Mascarpone Cream Filling
16 -
2 tablespoons (30 ml) lemon juice
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0.5 teaspoon lemon zest
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250 g powdered sugar
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250 g mascarpone cheese, let it warm up
20 -
240 ml heavy whipping cream
# Steps:
01 -
Toss some extra powdered sugar on top if you want. Keep leftovers in the fridge for up to three days so it stays fresh.
02 -
Put the first cake layer on a plate. Save about 180 ml of the filling for later. Slather the rest all over this layer. Pop the second cake on. Use the fill you saved to cover the outside and top of the cake. Pat the crumb bits gently onto the cake until it looks finished.
03 -
Whip your cream until it's nice and stiff, then set aside. Grab another bowl and mix mascarpone, powdered sugar, lemon juice, and zest until it's smooth. Tip in the whipped cream and fold it together carefully. Chill until you need it.
04 -
Switch oven on to 177°C. Put flour for topping on a baking tray with parchment. Bake five minutes, then let it cool down. Mix cool flour and powdered sugar in a bowl. Work cold butter into it with a pastry cutter, forks, or your hands till it’s crumbly. Toss in lemon zest and vanilla and stir. Chill for an hour in the fridge till solid.
05 -
Bake for about 25 to 30 minutes. Poke a toothpick in—if it’s clean, you’re done. Let cakes cool five minutes in pans, then tip them out on a rack to cool all the way.
06 -
Dump the dry stuff into the wet mixture bit by bit. Mix till just blended. Split it between your prepared pans.
07 -
Grab a big mixing bowl or use a mixer to whip butter and sugar till light. Add oil and eggs, mixing well as you go. Scrape down the sides sometimes. Mix in the vanilla and then pour in milk. Beat until it’s all smooth.
08 -
Get a medium bowl and whisk flour, baking powder, baking soda, and salt together. Leave it to the side for now.
09 -
Fire up your oven to 177°C. Line the bottoms of two 20 cm round cake pans with parchment and butter up the sides just a bit.
# Notes:
01 -
You can make any part—cake layers, crumb bits, or filling—ahead to keep things chill when it’s time to put everything together.
02 -
Mascarpone gives that real deal taste, but you can swap for cream cheese if that’s more your thing.