Ingredients
Method
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Lemon Cream Filling: In a mixing bowl, whisk together the heavy whipping cream, mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until thick and fluffy.
Layer the Cake: Once the cakes are completely cooled, slice each layer in half horizontally to create a total of four layers. Place the first layer on a serving platter, and spread a generous layer of the lemon cream filling on top. Repeat with the second and third layers, then place the final layer on top.
Prepare the Lemon Glaze: In a small bowl, mix together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle this glaze over the top of the cake, allowing it to flow down the sides.
Garnish: Decorate the top of the cake with lemon slices and fresh mint leaves for a pop of color.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice, serve, and enjoy your delightful Italian Lemon Cream Cake!
Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12