Description
Italian lemon cream cake is a light vanilla cake layered with zesty lemon mascarpone cream and crowned with a buttery lemon crumb topping elegant, refreshing, and perfect for birthdays, holidays, or special desserts. Easily made gluten-free or lower-sugar.
Ingredients
For the Vanilla Cake (3 layers):
– 4½ cups (563g) all-purpose flour
– 3 tsp baking powder
– ¾ tsp baking soda
– ¾ tsp salt
– ¾ cup (1½ sticks / 170g) unsalted butter, room temperature
– 1⅞ cups (375g) granulated sugar
– ¾ cup (180ml) vegetable oil
– 3 large eggs, room temperature
– 3 tsp vanilla extract
– 1½ cups (360ml) whole milk, room temperature
For the Lemon Crumb Topping:
– ½ cup (63g) all-purpose flour
– ½ cup (60g) powdered sugar
– 4 tbsp (56g) unsalted butter, cold and cubed
– ½ tsp lemon zest
– ¼ tsp vanilla extract
For the Lemon Mascarpone Cream Filling:
– 1½ cups (360ml) heavy whipping cream, chilled
– 1½ cups (340g) mascarpone cheese, room temperature
– 3 cups (360g) powdered sugar
– ¾ tsp lemon zest
– 3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (177°C). Line three 8-inch round cake pans with parchment and grease sides.
- Make the cake: In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light. Mix in oil, eggs, and vanilla.
- Alternate adding dry ingredients and milk, starting and ending with flour mixture. Mix until just combined.
- Divide batter evenly among pans. Bake 20–25 minutes, until a toothpick comes out clean. Cool completely.
- Make crumb topping: Mix flour and powdered sugar. Cut in cold butter until crumbly. Stir in lemon zest and vanilla.
- Spread on a parchment-lined baking sheet. Bake 10–12 minutes until golden. Cool, then crumble.
- Make filling: Whip heavy cream to stiff peaks. In another bowl, beat mascarpone, powdered sugar, lemon zest, and juice until smooth. Gently fold in whipped cream.
- Level cake layers if needed. Place first layer on a cake stand or plate. Spread with ~1 cup filling.
- Add second layer, repeat filling. Top with third layer.
- Frost top and sides with remaining filling.
Notes
– Room-temperature ingredients ensure smooth batter and fluffy cake.
– Don’t overmix this keeps the cake tender.
– Gluten-free: Use 1:1 certified gluten-free flour in both cake and topping.
– Mascarpone substitute: Full-fat cream cheese works in a pinch.
– Vegan option: Use plant-based butter, GF flour, vegan cream cheese, and coconut cream (chilled overnight) instead of dairy.
– Make ahead: Bake cakes 1 day ahead. Assemble and chill up to 24 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes (cake) + 12 minutes (topping)
- Category: Dessert / Cake
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~520
- Sugar: 48g
- Sodium: 310mg
- Fat: - Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg