Description: A bright, tangy, and utterly irresistible Italian Lemon Cream Cake, featuring a moist lemon cake base topped with a luscious mascarpone and lemon-infused cream. This cake is perfect for any occasion, from a simple weeknight dessert to a celebratory gathering. Its vibrant flavors and elegant presentation make it a guaranteed crowd-pleaser.
Ingredients:
- 1 box lemon cake mix (ensure it’s a good quality brand for the best flavor)
- 1 cup water (use cold water for optimal batter consistency)
- 1/3 cup vegetable oil (canola or sunflower oil work well, avoid olive oil)
- 3 large eggs (room temperature eggs will incorporate better into the batter)
- 1 cup heavy cream (ensure it’s very cold for easy whipping)
- 1 cup mascarpone cheese (full-fat mascarpone is recommended for the richest flavor and texture)
- 1/2 cup powdered sugar (also known as confectioners’ sugar)
- Zest of 1 lemon (use a microplane or fine grater to avoid the bitter white pith)
- Juice of 1 lemon (freshly squeezed is always best)
- Lemon slices for garnish (thinly sliced and preferably organic)
Preparation:
Step 1: Preheat the oven to 350°F (175°C). This is crucial for even baking. If your oven runs hot, consider lowering the temperature by 25 degrees. Grease a 9×13 inch baking pan thoroughly. You can use butter or cooking spray. For extra insurance against sticking, line the bottom of the pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Use an electric mixer (either hand mixer or stand mixer) on medium speed. Start slowly to prevent the dry mix from flying everywhere. Mix until just well combined. Avoid overmixing, as this can lead to a tough cake. Scrape down the sides of the bowl to ensure all ingredients are incorporated. The batter should be smooth and relatively lump-free.
Step 3: Pour the batter into the prepared baking pan and spread it evenly using a spatula. Bake according to the package instructions. This usually takes around 25-35 minutes, but it’s essential to check for doneness. Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.
Step 4: Let the cake cool completely in the pan before frosting. This is extremely important, as warm cake will melt the cream frosting. Place the pan on a wire rack to allow air to circulate and speed up the cooling process. You can even refrigerate the cake for 30 minutes to expedite the cooling process.
Step 5: While the cake is cooling, prepare the lemon cream topping. In a separate bowl, whip the heavy cream until stiff peaks form. Ensure the heavy cream and the bowl are very cold for the best results. Use an electric mixer on medium-high speed. Watch carefully to avoid overwhipping, which can turn the cream into butter. Stiff peaks should hold their shape when the beaters are lifted.
Step 6: In another bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth. Use an electric mixer on medium speed. The mixture should be creamy and free of lumps. Taste and adjust the sweetness or tartness as needed, adding more powdered sugar for sweetness or lemon juice for tartness.
Step 7: Gently fold the whipped cream into the mascarpone mixture until well combined. Use a spatula and a light hand to avoid deflating the whipped cream. Fold until just combined, leaving some streaks of whipped cream visible. This will keep the frosting light and airy.
Step 8: Spread the lemon cream mixture evenly over the cooled cake. Use a spatula or offset spatula for a smooth, even layer.
Step 9: Garnish with thinly sliced lemon slices and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the frosting to set. You can also refrigerate it for longer, even overnight, for an even more intense flavor. Before serving, you can dust the cake with a little extra powdered sugar.
Why You Will Love This Recipe:
This Italian Lemon Cream Cake is a symphony of flavors and textures. The light and airy lemon cake base provides a delightful foundation for the rich and tangy mascarpone cream topping. The combination of lemon zest and juice delivers a burst of citrus that awakens the palate. The mascarpone cheese adds a luxurious creaminess that elevates the cake to another level. What makes this recipe particularly appealing is its simplicity. Using a cake mix cuts down on prep time without sacrificing flavor. It’s a perfect balance of convenience and indulgence, making it ideal for busy weeknights or special occasions. The cake is also visually stunning, with the vibrant yellow of the lemon cake and the creamy white of the frosting. The lemon slices add a touch of elegance that makes it perfect for serving to guests. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds. Plus, the lightness of the cream cheese stops it from being too heavy a cake to eat at any time of day!
Serving Suggestions:
- Serve chilled straight from the refrigerator.
- Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a glass of chilled Moscato or Prosecco for an elegant dessert pairing.
- Serve with fresh berries, such as raspberries or blueberries, for added flavor and visual appeal.
- Cut into squares or rectangles for easy serving.
Tips:
- Use high-quality ingredients for the best flavor.
- Do not overmix the cake batter, as this can result in a tough cake.
- Ensure the heavy cream and bowl are very cold for easy whipping.
- Be careful not to overwhip the heavy cream.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
- For a more intense lemon flavor, add a few drops of lemon extract to the cake batter or frosting.
- If you don’t have mascarpone cheese, you can substitute with cream cheese, but be sure to use full-fat cream cheese for the best texture.
- For a gluten-free version, use a gluten-free lemon cake mix.
Prep Time: 15 minutes Cook Time: 25-35 minutes Total Time: 1 hour 30 minutes (including cooling and chilling time)
Nutritional Information: (Approximate per serving) These are only estimates based on generic values and will vary depending on specific ingredients used.
- Calories: 350-450
- Protein: 4-6g
- Sodium: 200-300mg
Conclusion:
This Italian Lemon Cream Cake is a delightful and easy-to-make dessert that is sure to impress. Its bright flavors, creamy texture, and elegant presentation make it perfect for any occasion. Whether you’re looking for a simple weeknight treat or a show-stopping dessert for a special gathering, this cake is a guaranteed success. So, gather your ingredients and get ready to bake a taste of Italy! The combination of the moist cake and tangy cream will leave your guests with a lasting impression.
Frequently Asked Questions:
Q1: Can I make this cake ahead of time?
A: Absolutely! In fact, making it a day in advance is ideal. The flavors meld together beautifully when refrigerated overnight. Just ensure it’s properly covered to prevent it from drying out.
Q2: Can I use a different type of cake mix?
A: While a lemon cake mix is recommended for the classic flavor profile, you can experiment with other cake mixes, such as vanilla or white cake mix. Just keep in mind that it will change the overall flavor of the cake. You might want to adjust the lemon juice and zest in the cream accordingly.
Q3: Can I freeze this cake?
A: Yes, you can freeze this cake, but the texture of the cream might change slightly upon thawing. It’s best to freeze it without the lemon slices garnish. Wrap the cake tightly in plastic wrap and then in foil before freezing. Thaw in the refrigerator overnight before serving.
Q4: I don’t have mascarpone cheese. What can I use instead?
A: Cream cheese is a good substitute for mascarpone cheese. Just make sure you use full-fat cream cheese for a similar rich texture. Also, keep in mind that cream cheese has a slightly tangier flavor than mascarpone, so you might want to adjust the amount of lemon juice accordingly.
Q5: My heavy cream isn’t whipping. What am I doing wrong?
A: Several factors can prevent heavy cream from whipping properly. First, make sure the cream is very cold. Put the bowl and beaters in the freezer for 15-20 minutes before whipping. Second, ensure your heavy cream has a high fat content (at least 36%). Third, avoid overwhipping, as this can cause the cream to turn into butter. If all else fails, try using a different brand of heavy cream.
