Description

There’s something undeniably magical about a dessert that combines the rich, creamy goodness of mascarpone with the refreshing, tangy burst of lemon. This Italian Lemon Cream Cake is a celebration of flavors that come together in the most delightful way. Whether you’re hosting a summer gathering, celebrating a holiday, or simply looking for a treat to enjoy on a cozy afternoon, this cake is sure to impress your guests and satisfy your sweet tooth.

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

Use fresh lemons for the best flavor, especially for zest and juice.
Be sure to let the cake cool completely before applying the cream topping.
Refrigerate the cake for at least 1 hour to allow the flavors to set and meld.
This cake can be made ahead of time and stored in the fridge for up to 2 days.

Prep Time: 15 minutes
Cook Time: 30 minutes