Why You’ll Love Italian Lemon Cream Cake Recipe
This cake strikes the perfect balance of tangy and sweet. The soft lemon sponge cake offers a burst of citrus, while the mascarpone cream filling adds an indulgent, silky texture. It’s surprisingly easy to make thanks to the cake mix base, yet it tastes like something from a bakery. With its elegant look and irresistible flavor, this cake is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box lemon cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup heavy cream
1 cup mascarpone cheese
1/2 cup powdered sugar
Zest of 1 lemon
Directions
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Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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Prepare the cake batter by mixing the lemon cake mix, water, vegetable oil, and eggs in a large bowl. Beat on medium speed for 2 minutes until smooth.
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Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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For the filling, beat the heavy cream until soft peaks form. In a separate bowl, mix the mascarpone cheese, powdered sugar, and lemon zest. Fold in the whipped cream gently.
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Place one cake layer on a serving plate and spread half the lemon cream filling on top. Add the second cake layer and spread the remaining filling over the top.
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Refrigerate for at least 1 hour before serving. Garnish with lemon zest or powdered sugar if desired.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 10 slices
Calories: ~320 kcal per slice
Variations
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Add fresh raspberries or blueberries between the layers for a fruity twist.
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Replace the lemon zest with orange zest for a different citrus flavor.
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Drizzle a light lemon glaze over the top for extra tang and shine.
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Use homemade lemon curd in between the cake layers along with the mascarpone cream for added richness.
Storage/Reheating
Store the cake in the refrigerator, covered, for up to 3 days. For the best taste and texture, allow it to sit at room temperature for about 15 minutes before serving. This cake does not freeze well due to the mascarpone filling, so it’s best enjoyed fresh.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance, wrap them tightly, and store them in the refrigerator. Assemble with the cream filling the next day.
Can I use homemade lemon cake instead of a mix?
Absolutely. A scratch-made lemon cake will work beautifully if you prefer not to use a boxed mix.
What can I use instead of mascarpone cheese?
Cream cheese is a common substitute, though the flavor will be slightly tangier and less delicate.
Can I make this cake gluten-free?
Yes, use a gluten-free lemon cake mix to make it suitable for gluten-free diets.
How do I prevent the cream filling from being runny?
Make sure the heavy cream is whipped to soft peaks and the mascarpone mixture is not overmixed. Folding gently will help maintain stability.
Can I freeze the cake?
Freezing is not recommended because mascarpone and whipped cream don’t hold up well after thawing.
Can I make cupcakes instead?
Yes, you can use the batter to make lemon cupcakes and pipe the mascarpone cream as frosting.
What toppings go well with this cake?
Fresh berries, candied lemon slices, or a dusting of powdered sugar all complement this cake beautifully.
Is this cake overly sweet?
No, the mascarpone filling balances the sweetness of the cake mix, making it light and refreshing.
Can I double the recipe for a larger crowd?
Yes, simply double the ingredients and use larger pans or bake two separate cakes.
Conclusion
Italian Lemon Cream Cake is a delightful balance of citrus brightness and creamy indulgence. It’s simple enough for beginner bakers but elegant enough to serve at special events. Whether you’re hosting a dinner party or just craving a refreshing dessert, this cake will bring a touch of Italian charm to your table.
