Description
A light and fluffy Italian lemon cake layered with a luscious mascarpone cream filling, perfect for any occasion.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes rest in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a separate bowl, beat the heavy cream until soft peaks form.
- In another bowl, whisk together the mascarpone cheese, powdered sugar, and lemon zest.
- Gently fold the whipped cream into the mascarpone mixture until smooth.
- Place one cake layer on a serving plate and spread half of the lemon cream filling on top.
- Place the second cake layer over it and spread the remaining filling over the top.
- Refrigerate the cake for at least 1 hour before serving. Garnish with extra lemon zest or powdered sugar if desired.
Notes
- Ensure cakes are completely cool before assembling to prevent cream filling from melting.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
