Allow the cake to cool in it's pan for 5 minutes, and then turn it out onto a wired rack to cool completely. Stir dry ingredients into the cake batter and then pour the batter into a grease and parchment paper lined 8 inch cake pan. Add eggs and mix to combine, scraping down the sides of the bowl as needed. Set it aside and beat butter and sugar together in a large bowl, or the bowl of a stand mixer fitted with the beater attachment. In a medium bowl, whisk flour, baking powder and salt together. If you can not find it, you can substitute with cream cheese. Mascarpone cheese - Mascarpone cheese gives this cake an authentic Italian flavour.Unsalted butter - If you use salted butter in this recipe, leave out the additional salt.Whole milk - you can also use buttermilk or 2% milk.
Lemon - you will only need one for this recipe.If you like lemon desserts, try my lemon meringue cheesecake, lemon lovers trifle, lemon pound cake loaf or fudgy lemon brownies! All these recipes are also perfect for spring! 🥘Ingredients Ingredient notes Assembling the cake was very easy after everything was prepared. I made the crumb topping and the lemon mascarpone filling the day before I wanted to serve it. I made the cake layers in advance and froze them. This cake can be made in advance to make it easier. The cake is made of vanilla layers, so the lemon is just in the filling and the crumb topping. This Italian lemon cream cake is perfect for spring! It has a hint of lemon flavour, so it's not too strong of a lemon flavour, like some lemon desserts. Powdered sugar is dusted over the whole cake for a pretty finish. This cake has fluffy vanilla cake layers, a filling of lemon mascarpone cream, and the outside of the cake has a lemon crumb topping. This Italian lemon cream cake is my version of the popular one from the Cheesecake Factory.
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