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Italian Lemon Cream Cake

A light Italian-style sponge cake layered with smooth lemon mascarpone cream and finished with powdered sugar.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Lemon Sponge Cake
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 0.75 cup whole milk
Lemon Cream Filling
  • 1 cup heavy whipping cream
  • 8 oz mascarpone cheese
  • 0.75 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare two 8-inch cake pans.
  2. Whisk flour, baking powder, and salt together.
  3. Beat butter and sugar until fluffy.
  4. Add eggs one at a time, then mix in lemon zest and vanilla.
  5. Alternate adding dry ingredients and milk until smooth batter forms.
  6. Divide batter between pans and bake 25–30 minutes.
  7. Cool cake layers completely.
  8. Whip cream to soft peaks.
  9. Beat mascarpone with powdered sugar, lemon juice, zest, and vanilla.
  10. Fold whipped cream into mascarpone mixture.
  11. Spread filling between cake layers and on top.

Notes

For stronger lemon flavor add extra lemon zest to the cream filling.