Description
This Italian Lemon Cream Cake is a delightful dessert that combines the light and fluffy texture of lemon cake with a rich mascarpone and whipped cream topping. Bursting with fresh lemon flavor, it’s perfect for any occasion, from family gatherings to special celebrations. Refreshing and indulgent, this cake is sure to impress your guests!
Ingredients
Scale
- 1 box lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- Zest of 1 lemon
- Juice of 1 lemon
- Lemon slices for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into the prepared baking pan and bake according to the package instructions. Let the cake cool completely.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
- Spread the lemon cream mixture over the cooled cake.
- Garnish with lemon slices and refrigerate for at least 1 hour before serving.
- Slice and enjoy this delicious Italian Lemon Cream Cake!
Notes
- For a more intense lemon flavor, consider adding more lemon zest or a bit of lemon extract to the cake mix.
- This cake can be made a day ahead, allowing the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg