Go Back
Close up shot of creamy white mascarpone frosting separating two thick layers of pale yellow lemon sponge cake.

The Ultimate Italian Lemon Cream Cake

A stunning Italian Lemon Cream Cake featuring soft pale yellow lemon sponge, thick creamy white mascarpone frosting, buttery golden streusel crumbs, and a dusting of powdered sugar.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 ½ cups All-purpose flour 300g
  • 1 ½ cups Granulated sugar 300g
  • 1 cup Unsalted butter 226g, softened
  • 4 Large eggs Room temperature
  • 3 tbsp Fresh lemon juice 45ml
  • 2 tbsp Fresh lemon zest 12g
  • 1 cup Buttermilk 240ml, room temperature
  • 2 tsp Baking powder 8g
  • ½ tsp Baking soda 3g
  • 1 tsp Kosher salt 6g
  • 2 tsp Vanilla extract 10ml
  • 16 oz Mascarpone cheese 450g, chilled
  • 1 ½ cups Heavy whipping cream 360ml, very cold
  • 1 ½ cups Powdered sugar 180g
  • ½ cup All-purpose flour 60g
  • ¼ cup Granulated sugar 50g
  • ¼ cup Unsalted butter 57g, cold and cubed
  • 2 tbsp Powdered sugar 15g, for dusting
  • 12 Fresh lemon peel twists 1 per slice
  • 12 Fresh green mint sprigs 1 per slice

Equipment

  • 2 8-inch or 9-inch round cake pans Lined with parchment paper
  • 1 Stand Mixer For creaming butter and making the mascarpone frosting

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Whisk ½ cup flour and ¼ cup sugar. Cut in ¼ cup cold, cubed butter until coarse. Bake on a parchment-lined sheet for 12-15 minutes until golden brown. Let cool completely and crumble.
  2. Whisk 2 ½ cups flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a stand mixer, cream 1 cup softened butter, 1 ½ cups sugar, and lemon zest for 3 minutes until light and fluffy. Add eggs one at a time, followed by vanilla and lemon juice.
  4. Alternate adding the dry ingredients and buttermilk. Divide evenly into two greased 8-inch round cake pans. Bake at 350°F (175°C) for 30-35 minutes. Let cool completely.
  5. Beat cold mascarpone cheese for 1 minute to soften. Add cold heavy whipping cream and 1 ½ cups powdered sugar. Whip until thick, stiff peaks form. Do not overmix.
  6. Place one cake layer on a plate. Spread a thick layer of mascarpone cream on top. Add the second cake layer. Frost the entire outside of the cake with the remaining mascarpone cream.
  7. Press the cooled buttery golden streusel crumbs into the frosting on the top and sides. Dust with powdered sugar. Garnish each slice with a fresh lemon peel twist and a fresh green mint sprig.

Notes

Room Temperature Ingredients: Ensure buttermilk and eggs are at room temperature so the batter emulsifies perfectly.
Do Not Over-whip: Mascarpone can curdle easily. Whip just until stiff peaks form.