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
- Preheat oven to 350°F (175°C). Grease an 8-inch cake pan or springform.
- Whisk eggs and sugar until pale. Add lemon juice, zest, and vanilla.
- Fold in sifted flour and baking powder until just combined.
- Pour into pan and bake 25–30 minutes. Cool completely.
- Whip mascarpone, cream, and powdered sugar until thick.
- 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