Classic Italian Lemon Cream Cake with Mascarpone

There’s something magical about lemon in a dessert—it brightens, balances, and brings that perfect touch of freshness. This classic Italian lemon cream cake with mascarpone is soft, creamy, and layered with light citrus flavor. It’s a dessert that feels like spring, no matter the season.

Classic-Italian-Lemon-Cream-Cake-with-Mascarpone

The Story & Intro

Every summer, I’d spend a few weeks with family in the Tuscan countryside. My nonna’s house smelled like lemons, vanilla, and rising dough. But my favorite part? Her lemon cake. It wasn’t overly sweet or heavy—it had that unmistakable Italian charm: simple ingredients, done perfectly.

When I recreated this Italian lemon cream cake with mascarpone, I added one twist—extra creaminess from whipped mascarpone. The result is pure comfort: lemon-scented sponge layered with cloud-like mascarpone cream and a dusting of sugar that melts on your tongue.

It has the delicate tang of our Great Gatsby lemon cakes, but with a richer finish and more traditional Italian character. Whether you’re serving it for Easter, a birthday, or a dinner party, this cake doesn’t just impress—it disappears.

Ingredients + Flavor Balance

What Goes Into the Perfect Lemon Cream Cake

This cake is built on balance. Here’s what makes it special:

  • All-purpose flour
  • Eggs
  • Sugar
  • Fresh lemon zest and juice
  • Baking powder
  • Mascarpone cheese
  • Heavy cream
  • Powdered sugar
  • Vanilla extract

The sponge is light and gently lemony. The mascarpone cream brings richness without being too heavy. It’s a similar flavor harmony to our panna cotta—a creamy base that still feels elegant.

Use organic lemons if possible—the zest is key. Mascarpone should be room temperature before whipping, and don’t skip chilling the cream before assembly.

Tips for Baking + Filling

  • Don’t overmix the batter—just until combined.
  • Bake in a springform pan for easy release.
  • Let the cake cool completely before adding cream.
  • Use a serrated knife to slice layers if needed.
  • Chill the assembled cake for at least 2 hours.

For a pretty finish, top with lemon slices or edible flowers. I sometimes adapt this into mini lemon loaf cakes for brunch parties.

Print
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Classic-Italian-Lemon-Cream-Cake-with-Mascarpone-final-dish

Classic Italian Lemon Cream Cake with Mascarpone


  • Author: Jake Miller
  • Total Time: 50 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

This classic Italian lemon cream cake with mascarpone is light, citrusy, and layered with whipped cream cheese filling. A perfect dessert for spring or celebrations.


Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3 eggs
  • ¾ cup sugar
  • ¼ cup lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup mascarpone cheese
  • ½ cup heavy cream
  • ¼ cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan or springform.
  2. Whisk eggs and sugar until pale. Add lemon juice, zest, and vanilla.
  3. Fold in sifted flour and baking powder until just combined.
  4. Pour into pan and bake 25–30 minutes. Cool completely.
  5. Whip mascarpone, cream, and powdered sugar until thick.
  6. Slice cooled cake in half. Layer with cream, stack, and top with more cream. Chill before serving.

Notes

Top with lemon slices or edible flowers for a fresh look. Store covered in the fridge up to 4 days. Best served chilled.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 70mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: Italian lemon cake, mascarpone cream cake, lemon dessert

Assembly, Storage, and Variations

How to Layer + Store It

Start with a fully cooled cake. Slice horizontally if layering. Spread the whipped mascarpone cream generously between layers, and finish with a top coat and dusting of powdered sugar.

Cover and store in the fridge. It’s even better the next day, once the flavors have melded. Keeps well for up to 4 days.

I like serving it chilled with a side of espresso—or as part of a full Italian dessert table next to ricciarelli with honey.

Optional Variations

  • Add berries between layers
  • Swap half the mascarpone with ricotta for a rustic texture
  • Infuse cream with basil or rosemary
  • Replace lemon with orange or blood orange zest

If you like citrus desserts, you’ll love the gentle sophistication in this recipe. It’s got all the brightness of lemon, without being sharp.

FAQ Section

Can I make this ahead of time?

Yes, it’s actually better when chilled overnight before serving.

Is mascarpone the same as cream cheese?

Not quite. Mascarpone is Italian and milder in flavor, with a silkier texture.

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend and check your baking powder.

Can I freeze the cake?

The sponge can be frozen (unfilled). The mascarpone cream is best fresh.

What’s the difference between this and American lemon cake?

This Italian version is less sweet, lighter, and has a more delicate citrus flavor.

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