Ingredients & Substitutions

For the Cake

• All-purpose flour
• Granulated sugar
• Eggs
• Lemon zest
• Unsalted butter
• Baking powder
• Saltrecipestasteful.com+5Masters of Kitchen+5Recipes.net+5

Substitutions:

• Use cake flour for a softer crumb.
• Swap granulated sugar with superfine sugar for a smoother batter.
• If you’re out of lemon zest, lemon extract works in a pinch.recipestasteful.com

For the Lemon Cream

• Mascarpone cheese
• Heavy cream
• Powdered sugar
• Lemon juice
• Lemon zestMasters of Kitchen+1Conscious Eating+1lacucinaitaliana.com+3Recipes.net+3Masters of Kitchen+3

Substitutions:

• Cream cheese can replace mascarpone if needed.
• Whipped cream can be used instead of heavy cream for a lighter texture.
• Lemon curd adds an extra punch of flavor if you want it more tart.Masters of Kitchenthetasteedit.com+1recipestasteful.com+1

Step-by-Step Instructions

1. Preheat the Oven: Set it to 350°F (175°C). Grease and flour your cake pans.foodfolksandfun.net+9Conscious Eating+9recipestasteful.com+9recipestasteful.com+2thetasteedit.com+2Recipes.net+2
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar: Beat them together until light and fluffy.
4. Add Eggs: One at a time, beating well after each addition.
5. Incorporate Dry Ingredients: Gradually add the dry mix to the wet ingredients.
6. Add Lemon Zest: Fold in the zest for that citrusy aroma.
7. Bake: Pour batter into pans and bake for 25-30 minutes. A toothpick should come out clean.Conscious Eating
8. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
9. Prepare Lemon Cream: Whip mascarpone, heavy cream, powdered sugar, lemon juice, and zest until smooth.Masters of Kitchen
10. Assemble: Once cakes are cool, spread lemon cream between layers and on top.Masters of Kitchen

Cooking Techniques & Science

The key to this cake is the aeration. Creaming the butter and sugar incorporates air, making the cake light. Adding eggs one at a time ensures even mixing. Gradually adding dry ingredients prevents overmixing, which can make the cake dense.

Lemon zest isn’t just for flavor; it also adds essential oils that enhance the cake’s aroma. Using room temperature ingredients helps them blend better, leading to a smoother batter.

Serving & Pairing Suggestions

Dust the top of the cake with powdered sugar for a simple finish. Garnish with lemon slices or edible flowers for a pop of color.

Pairings:

• A glass of chilled Prosecco complements the citrus notes.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Fresh berries add a tart contrast to the sweet cake.

Conclusion

This Italian Lemon Cream Cake isn’t just a dessert; it’s an experience. The balance of sweet and tart, the creamy texture, and the light cake make it unforgettable. Whether it’s a special occasion or a simple treat, this cake delivers.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, use a gluten-free flour blend. Ensure all other ingredients are gluten-free.recipestasteful.com

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 5 days.

Can I freeze the cake?

Yes, freeze the layers before assembling. Wrap them tightly and store for up to 3 months.

Can I add other fruits?

Absolutely! Strawberries or raspberries pair wonderfully with lemon.

How can I make the cake more moist?

Brush the cake layers with a lemon syrup before adding the cream.