Italian Lemon Cream Cake: A Zesty Slice of Happiness
This Italian Lemon Cream Cake combines zesty brightness and creamy sweetness, making it a crowd-pleaser.
Equipment
- mixing bowl
- Hand mixer
- cake pan
- spatula
- whisk
- wire rack
- Serrated knife
Ingredients
For the Cake
- 4 large eggs vital for structure and moisture
- 1 cup granulated sugar balances the tartness of the lemons
- 1 cup all-purpose flour sift for a lighter cake
- ½ cup unsalted butter melted adds rich flavor
- ¼ teaspoon salt enhances the sweetness and balances flavors
For the Cream Filling
- 1 cup mascarpone cheese gives luxurious creaminess
- ¼ cup heavy whipping cream contributes to rich texture
- ½ cup lemon juice freshly squeezed for best flavor
- 2 lemons zest intensifies lemony taste
- 1 teaspoon vanilla extract adds depth and warmth
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together eggs and sugar until light and fluffy.
- Gently add flour, salt, and melted butter to the egg mixture. Mix until just combined.
- Pour the batter into the greased cake pan and smooth the top.
- Bake for about 30 minutes until a toothpick comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Combine mascarpone cheese, whipping cream, lemon juice, zest, and vanilla in a bowl. Whisk until smooth.
- Once cooled, slice the cake horizontally into two layers.
- Spread cream filling between the two layers and frost the top with remaining filling.
- Refrigerate the assembled cake for at least 1 hour before serving.
Notes
Use fresh lemons for best flavor and allow cake to cool completely before slicing to maintain structure.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 1mg
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