Lemon Cream Cake Recipe

This Lemon Cream Cake Recipe is a moist and creamy recipe, which is made with mascarpone cheese and lemon zest. It’s a restaurant-quality dish, ready in about 2 hours 30 minutes (plus cooling time).

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Lemon Cream Cake Recipe Ingredients Recipe

For the Cake:

• ¾ cup whole milk
• 6 egg whites
• 1 tsp vanilla extract
• ¼ tsp lemon extract
• 6 oz unsalted butter, softened
• 1½ cups sugar
• 2 cups self-rising flour, sifted
• ¼ tsp kosher salt
• 2 tsp lemon zest

For the Filling:

• 8 oz mascarpone cheese
• 1 cup heavy cream
• 2 cups powdered sugar, sifted
• 1½ tsp lemon zest
• ¼ tsp salt
• ¼ tsp lemon extract
• 1½ tbsp lemon juice
• Optional: ⅓ cup limoncello (for brushing the cake layers)

For the Crumb Topping:

• ¾ cup all-purpose flour
• ¾ cup powdered sugar
• 3 oz cold butter, cubed
• ¼ tsp salt
• ½ tsp lemon zest

For Garnish:

• ¼ cup powdered sugar

How To Make Lemon Cream Cake Recipe

1. Preheat Oven and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line a separate baking sheet with parchment paper for the crumb topping.
2. Make the Crumb Topping: In a small bowl, whisk together the ¾ cup all-purpose flour, ¾ cup powdered sugar, ¼ tsp salt, and ½ tsp lemon zest. Cut in the 3 oz of cold, cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
3. Bake the Crumbs: Spread the crumb mixture in an even layer on the parchment-lined baking sheet. Bake for 10-12 minutes, or until the crumbs are just beginning to turn a light golden brown. Set aside to cool completely.
4. Mix Cake Wet Ingredients: In a medium bowl, whisk together the ¾ cup whole milk, 6 egg whites, 1 tsp vanilla, and ¼ tsp lemon extract.
5. Mix Cake Dry Ingredients: In a large bowl or the bowl of a stand mixer, beat the 6 oz of softened butter and 1½ cups of sugar on medium speed until light and fluffy (about 3 minutes). In a separate bowl, whisk together the 2 cups of sifted self-rising flour, ¼ tsp kosher salt, and 2 tsp lemon zest.
6. Combine Cake Batter: With the mixer on low, add the flour mixture to the butter/sugar in three parts, alternating with the milk/egg mixture in two parts (begin and end with the dry ingredients). Mix only until just combined. Do not overmix.
7. Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool the Cakes: Let the cakes cool in their pans on a wire rack for 15 minutes, then invert them onto the racks to cool completely. This is a crucial step before frosting.
9. Make the Lemon Filling: While the cakes cool, make the filling. In a large, chilled bowl, beat the 8 oz mascarpone cheese, 1 cup heavy cream, 2 cups sifted powdered sugar, 1½ tsp lemon zest, ¼ tsp salt, ¼ tsp lemon extract, and 1½ tbsp lemon juice. Beat with an electric mixer on medium-high speed until the filling is light, fluffy, and holds stiff peaks.
10. Assemble the Cake: Level the cooled cakes with a serrated knife if needed. Place one cake layer on a serving platter. (Optional: brush the layer with 1-2 tablespoons of Limoncello).
11. Fill and Stack: Spread about one-third of the mascarpone filling evenly over the first cake layer, right to the edge. Place the second cake layer on top. (Optional: brush this layer with Limoncello).
12. Frost the Cake: Use the remaining two-thirds of the filling to frost the top and sides of the entire cake, creating a smooth layer.
13. Add Crumb Coat: Gently take handfuls of the cooled, baked crumb topping and press them onto the sides of the cake until the entire side is coated.
14. Garnish and Chill: Dust the top of the cake with the ¼ cup of powdered sugar for garnish. Refrigerate the finished cake for at least 1-2 hours to allow the filling to set before slicing.

Recipe Tips Recipe

• How do I get the fluffiest cake? The key is to not overmix the batter. Once you combine the wet and dry ingredients, mix just until the flour disappears. Overmixing develops gluten and will make the cake dense.
• Why isn’t my filling getting thick? Your heavy cream and mascarpone cheese must be very cold. If they are at room temperature, they will not whip up properly. Using a chilled bowl also helps.
• Can I use regular all-purpose flour? Yes, but you will need to add leavening. For 2 cups of all-purpose flour, you must add 3 teaspoons of baking powder and ½ teaspoon of salt (in addition to the salt already in the recipe).
• What is Mascarpone Cheese? It’s a soft, rich Italian cheese that’s like a cross between cream cheese and butter. It’s much milder and less tangy than American cream cheese, which is key for this cake’s flavor.

What To Serve With Lemon Cream Cake Recipe

This cake is a beautiful, rich dessert that pairs perfectly with simple, warm beverages or fresh fruit.

• A hot cup of coffee or an espresso
• A cup of black tea (like Earl Grey) or chamomile tea
• A small bowl of fresh raspberries or blueberries
• A glass of Limoncello

How To Store Lemon Cream Cake Recipe

Refrigerate: This cake must be stored in the refrigerator because of the mascarpone and heavy cream filling. Keep it in a covered cake dome or airtight container for up to 4 days. Freeze: Freezing is not recommended as it can negatively affect the texture of the mascarpone filling.

Lemon Cream Cake Recipe Nutrition Facts Recipe

(Per serving, assuming 12 slices)

• Calories: ~680 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 110mg
• Sodium: 310mg
• Total Carbohydrate: 78g
• Dietary Fiber: 1g
• Sugars: 55g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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