Introduction
There’s something irresistible about the zesty freshness of lemons combined with the richness of mascarpone cheese. This Italian Lemon Cream Cake is a delightful balance of tart and sweet, making it the perfect treat for any occasion. Whether you’re looking for a light summer dessert or a citrusy indulgence to brighten your day, this cake will not disappoint.
In this guide, we’ll take you through every step to create this mouthwatering dessert, from selecting the best ingredients to perfecting the creamy topping. Plus, we’ll include tips, substitutions, and serving suggestions to ensure you get the most out of this incredible recipe.
Why You’ll Love This Recipe
Bursting with fresh lemon flavor – The combination of lemon zest and juice ensures a vibrant citrusy taste in every bite.
Light yet indulgent – The whipped cream and mascarpone topping add richness without feeling too heavy.
Easy to make – Using a simple cake mix as a base saves time while delivering fantastic results.
Versatile – Great for casual gatherings, special occasions, or as a refreshing dessert after a hearty meal.
Make-ahead friendly – This cake tastes even better after chilling, making it a perfect prep-ahead dessert.
Ingredients
For the Cake:
1 box lemon cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
For the Lemon Cream Topping:
1 cup heavy cream
1 cup mascarpone cheese
1/2 cup powdered sugar
Zest of 1 lemon
Juice of 1 lemon
Garnish:
Lemon slices
Necessary Tools
Mixing bowls
Hand or stand mixer
9×13 inch baking pan
Spatula
Whisk
Zester
Ingredient Swaps and Additions
Greek Yogurt Instead of Mascarpone – If mascarpone isn’t available, substitute with Greek yogurt for a slightly tangier taste.
Butter Instead of Oil – Swap vegetable oil with melted butter for a richer flavor.
Extra Lemon Zest – For an even stronger citrus flavor, add an extra teaspoon of lemon zest.
Lemon Curd Swirl – Spread a thin layer of lemon curd over the cake before adding the lemon cream topping for an extra burst of flavor.
Step-by-Step Instructions1: Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Mix until smooth and well combined.
Pour the batter into the prepared pan and bake according to the package instructions (typically 25-30 minutes).
Let the cake cool completely before adding the topping.
2: Make the Lemon Cream Topping
In a bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
3: Assemble and Chill
Spread the lemon cream mixture evenly over the cooled cake.
Garnish with lemon slices and refrigerate for at least 1 hour before serving.
Slice and enjoy!
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