Lemon Italian Cream Cake Recipe
Mascarpone layered between fluffy lemon cake
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Prepare the Cake Batter
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
- 2
Add Wet Ingredients
Add eggs, lemon zest, lemon juice, and milk to the dry mixture. Beat on medium speed for about 2 minutes until smooth.
- 3
Bake the Cake
Pour the batter into two greased 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- 4
- 5
Assemble the Cake
Once the cakes are cooled, place one layer on a serving plate. Spread the mascarpone filling on top. Place the second layer on top and frost the sides and top with additional mascarpone mixture.
- 6
Garnish and Serve
Garnish with lemon slices or zest and refrigerate for at least 1 hour before serving.
