Description
This Italian Lemon Cream Cake is light, fluffy, and filled with silky lemon mascarpone cream. It’s perfect for gatherings or as an elegant dessert.
Ingredients
Scale
- 1 box white or yellow cake mix (plus ingredients on box)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 8 oz mascarpone cheese or cream cheese, softened
- 1 cup powdered sugar
- 1 tsp lemon extract or juice
- 1½ cups heavy whipping cream
- Powdered sugar for dusting
- Optional: lemon slices or zest curls
Instructions
- Bake cake according to package directions in two 9-inch round pans. Let cool completely.
- Make the filling: Beat mascarpone, powdered sugar, and lemon extract until smooth. In another bowl, whip heavy cream to stiff peaks, then gently fold into lemon mixture.
- Assemble the cake: Place one layer on a plate, spread with lemon cream, then top with second layer.
- Dust with powdered sugar and chill for at least 1 hour before serving.
Notes
- This cake is best served chilled.
- Garnish with lemon slices for added presentation.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Italian Lemon Cream Cake, dessert, spring dessert, cake recipe