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

1/3 cup vegetable oil

3 eggs

1 cup heavy cream

1 cup mascarpone cheese

1/2 cup powdered sugar

Zest of 1 lemon

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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