This Italian Lemon Cream Cake is a refreshing, light dessert that combines the bright flavor of lemon with a rich, creamy topping. It’s easy to prepare, beautifully balanced between sweet and tangy, and perfect for gatherings, special occasions, or whenever you crave a citrusy treat.
Why You’ll Love This Recipe
This cake is wonderfully simple yet impressive. Using a lemon cake base keeps preparation quick, while the mascarpone and whipped cream topping adds a luxurious, bakery-style finish. The lemon zest and juice bring freshness without overpowering the dessert, making it enjoyable for all ages and occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
1 box lemon cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
For the lemon cream topping
1 cup heavy cream
1 cup mascarpone cheese
1/2 cup powdered sugar
Zest of 1 medium lemon
2 tablespoons fresh lemon juice
For garnish
1 fresh lemon, thinly sliced
Directions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan evenly and set it aside.
In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth and fully combined.
Pour the batter into the prepared pan and bake according to the package instructions, usually 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely.
In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture using a spatula, taking care not to deflate the cream.
Spread the lemon cream evenly over the cooled cake.
Garnish with thin lemon slices. Refrigerate for at least 1 hour before slicing and serving.
Servings and timing
Servings: 12 slices
Prep time: 15 minutes
Bake time: 35 minutes
Chilling time: 1 hour
Total time: approximately 1 hour and 50 minutes
Variations
You can add a layer of lemon curd between the cake and the cream for extra citrus flavor.
Fresh berries such as strawberries or blueberries make a lovely topping alongside the lemon slices.
For a lighter sweetness, reduce the powdered sugar to 1/3 cup and increase the lemon zest slightly.
Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days. Because of the cream topping, this cake should not be kept at room temperature for extended periods. Reheating is not recommended; this dessert is best enjoyed chilled.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare it up to one day in advance and keep it refrigerated until serving.
Can I use homemade lemon cake instead of a box mix?
Absolutely. A homemade lemon sponge works well as long as it fits a 9×13-inch pan.
What can I use instead of mascarpone cheese?
Cream cheese can be used as a substitute, but the flavor will be slightly tangier.
Can I freeze Italian Lemon Cream Cake?
Freezing is not recommended due to the cream topping, which can change texture when thawed.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; it should come out clean or with a few dry crumbs.
Can I make this recipe gluten-free?
Yes, simply use a gluten-free lemon cake mix and follow the same instructions.
Is the lemon flavor very strong?
The flavor is balanced and refreshing, not overpowering, making it suitable for most tastes.
Can I reduce the sweetness?
You can reduce the powdered sugar slightly in the cream topping without affecting the texture too much.
What size pan works best for this recipe?
A 9×13-inch pan is ideal for even baking and proper cream distribution.
Can I add extra lemon juice?
Yes, but add it gradually to avoid thinning the cream mixture too much.
Conclusion
Italian Lemon Cream Cake is a delightful dessert that blends simplicity with elegance. Its soft lemon cake base and creamy topping make it a crowd-pleasing choice for any occasion. Whether served at a celebration or enjoyed as a weekend treat, this cake is sure to become a favorite.
This Italian Lemon Cream Cake combines a soft lemon cake base with a luscious mascarpone and whipped cream topping, offering a perfectly balanced sweet and tangy dessert ideal for any occasion.
Ingredients
1 box lemon cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 cup heavy cream
1 cup mascarpone cheese
1/2 cup powdered sugar
Zest of 1 medium lemon
2 tablespoons fresh lemon juice
1 fresh lemon, thinly sliced (for garnish)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a bowl, mix lemon cake mix, water, oil, and eggs until smooth.
Pour batter into pan and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
Whip heavy cream in a chilled bowl until stiff peaks form. Set aside.
In another bowl, mix mascarpone, powdered sugar, lemon zest, and lemon juice until smooth.
Gently fold whipped cream into the mascarpone mixture.
Spread lemon cream over cooled cake evenly.
Garnish with lemon slices and refrigerate for at least 1 hour before serving.
Notes
Add lemon curd between cake and topping for extra citrus flavor.
Top with fresh berries for color and taste variation.
Reduce powdered sugar to 1/3 cup for a lighter sweetness.
Use cream cheese instead of mascarpone if needed, but expect a tangier flavor.
