This Italian Lemon Cream Cake combines the zestful tang of lemons with the rich, silky texture of mascarpone cream. Perfect for any occasion, it's a dessert that promises to impress with its balance of sweet and tart flavors.
Prepare the Cake: Cream butter and sugar until fluffy. Add eggs one at a time, followed by lemon zest. Gradually mix in dry ingredients alternately with milk until just combined.
Bake: Pour batter into prepared pan. Bake until a toothpick inserted comes out clean. Let cool.
Prepare the Filling: Whip together mascarpone, heavy cream, powdered sugar, lemon juice, and zest until smooth.
Assemble: Cut the cake horizontally. Spread filling between layers and on top. Chill before serving.
Notes
For a lighter filling, you can use whipped cream mixed with lemon curd instead of mascarpone.
The cake tastes best when served at room temperature, allowing the flavors to fully emerge.
Lemon zest adds a vibrant burst of flavor; use organic lemons if possible to avoid pesticide residues.
Remember, the key to a successful Italian Lemon Cream Cake lies in the quality of ingredients and the love put into preparing it. Enjoy the process and the delightful dessert you'll create!
Keyword Italian Lemon Cake, Lemon Dessert, Mascarpone Cream Cake