This Italian Lemon Cream Cake is a delightful treat that combines the bright, tangy flavor of lemon with the richness of mascarpone cream. The result is a light, fluffy, and indulgent dessert perfect for any celebration or casual get-together. Whether you’re celebrating a special occasion or simply craving a refreshing slice of cake, this recipe is sure to impress.
Ingredients
1 box lemon cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
1 cup heavy cream
1 cup mascarpone cheese
½ cup powdered sugar
Zest of 1 lemon
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Prepare the cake batter: In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.
Bake the cakes: 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.
Cool the cakes: Let the cakes rest in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the lemon cream filling: 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 in the whipped cream until smooth.
Assemble the cake: 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.
Chill and serve: Refrigerate the cake for at least 1 hour before serving for the best texture. Garnish with extra lemon zest or powdered sugar if desired.
Servings and timing
Servings: 10 slices
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Variations
Add berries: I love adding fresh raspberries or blueberries between the layers of cake for an extra burst of flavor.
Lemon curd filling: For a more intense lemon flavor, you can substitute part of the mascarpone filling with lemon curd.
Gluten-free option: Use a gluten-free lemon cake mix to make this dessert gluten-free.
Frosting: Instead of spreading the cream filling inside the layers, I sometimes opt to frost the entire cake with the mascarpone cream for a more decadent look.
Storage/Reheating
To store this cake, cover it with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. The cake is best served chilled, but if you prefer, you can let it sit at room temperature for a few minutes before serving. This cake doesn’t really require reheating since it’s most enjoyable cold, but if you have leftovers, it’s easy to enjoy right out of the fridge.
FAQs
How long does this cake stay fresh?
This cake stays fresh for about 3 days when stored in the fridge. Make sure to keep it tightly covered to maintain its flavor and texture.
Can I make this cake ahead of time?
Yes, this cake can be made a day or two ahead. Just assemble it and refrigerate it until you're ready to serve.
Can I use homemade cake mix?
Absolutely! If you prefer to make the lemon cake from scratch, you can use your favorite lemon cake recipe instead of a box mix.
Can I freeze the Italian Lemon Cream Cake?
Yes, you can freeze the cake before assembling. Once the cakes are completely cooled, wrap them tightly in plastic wrap and freeze. Thaw and assemble the cake when you're ready to serve.
Is this cake gluten-free?
You can make this cake gluten-free by using a gluten-free lemon cake mix and ensuring all other ingredients are gluten-free.
Conclusion
This Italian Lemon Cream Cake is a refreshing, indulgent dessert that combines the best of both worlds: a light, citrusy cake and a creamy, rich filling. Whether I’m making it for a special occasion or just to satisfy my craving for something sweet, it’s always a hit. With simple ingredients, quick prep, and a guaranteed delicious outcome, this recipe is one I come back to time and again. It’s sure to bring a touch of elegance and a burst of flavor to any event.
Recipe:
Italian Lemon Cream Cake
- Total Time: 45 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This Italian Lemon Cream Cake is a zesty and indulgent dessert combining fresh lemon with mascarpone cream. Light and fluffy with a smooth, creamy filling, this cake is perfect for any celebration, party, or casual gathering. Whether you're craving something refreshing or looking for a stunning dessert to impress guests, this lemon cake will surely satisfy.
Ingredients
1 box lemon cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
1 cup heavy cream
1 cup mascarpone cheese
½ 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 comes out clean.
- Let the cakes cool 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 in the whipped cream until smooth.
- Place one cake layer on a serving plate, spread half of the lemon cream filling, then top with the second cake layer. Spread the remaining filling over the top.
- Refrigerate the cake for at least 1 hour before serving. Garnish with lemon zest or powdered sugar if desired.
Notes
This cake is best served chilled.
For an extra flavor twist, you can add berries such as raspberries or blueberries between the layers.
Make it gluten-free by using a gluten-free lemon cake mix.
Optionally, you can frost the entire cake with the mascarpone cream instead of spreading the filling inside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: ~320 kcal per slice
