Go Back

Italian Lemon Cream Cake

Light, airy lemon sponge cake layers filled with rich mascarpone lemon cream, perfect for special occasions and Italian dessert lovers.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: European, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 6 large eggs separated
  • 0.75 cup granulated sugar divided
  • 1 cup all-purpose flour
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 2 large lemons zested
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
Lemon Cream Filling
  • 2 cups heavy whipping cream
  • 0.5 cup powdered sugar
  • 8 oz mascarpone cheese softened
  • 0.33 cup fresh lemon juice
  • 1 large lemon zested
  • 1 tsp vanilla extract
Assembly
  • 0.25 cup simple syrup optional
  • 2 tbsp fresh lemon juice
  • powdered sugar for dusting
  • fresh lemon slices for decoration

Equipment

  • Two 9-inch round cake pans
  • Electric mixer
  • Large mixing bowls
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. Beat egg yolks with 1/2 cup sugar until pale and creamy, about 3-4 minutes. Stir in lemon zest, lemon juice, and vanilla extract.
  3. Whisk together flour, cornstarch, and salt. Gradually fold dry ingredients into egg yolk mixture until just combined.
  4. Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
  5. Gently fold one-third of beaten egg whites into cake batter, then fold in remaining whites in two additions.
  6. Divide batter between prepared pans and bake 25-30 minutes until toothpick comes out clean. Cool completely.
  7. Beat heavy cream and powdered sugar until stiff peaks form. Beat mascarpone until smooth, fold in lemon juice, zest, and vanilla.
  8. Gently fold whipped cream into mascarpone mixture until well combined and smooth.
  9. Place one cake layer on serving plate, brush with simple syrup if using, spread half the lemon cream evenly.
  10. Add second layer, brush with syrup, spread remaining cream on top and sides. Refrigerate 2 hours before serving.

Notes

Cake improves with time and can be made 24 hours ahead. Store covered in refrigerator. Individual layers can be frozen for up to one month.