Description
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.
- Serve chilled; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 270mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
