Description
This elegant Italian Lemon Cream Cake is a light, layered dessert featuring lemon-scented mascarpone cream, moist vanilla-lemon cake, and a topping of whipped cream and shredded coconut. Perfect for spring and special occasions.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp lemon zest (for filling)
- 1 tbsp lemon juice (for filling)
- 1 tsp vanilla extract (for filling)
- 1 cup heavy whipping cream
- 1/2 cup sweetened shredded coconut (optional, for topping)
- Lemon slices (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in buttermilk, lemon juice, lemon zest, and vanilla until well combined.
- Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
- Divide batter evenly between prepared pans and bake for 20–25 minutes, until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the filling, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the mascarpone mixture.
- Spread half the filling between the cake layers, and the other half on top of the cake.
- Garnish with shredded coconut and lemon slices. Chill before serving.
Notes
- Ensure cakes are fully cooled before assembling to prevent melting the filling.
- Chill the cake for at least 1 hour before serving for best texture and flavor.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Cake can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 365 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg