Description
This Italian Lemon Cream Cake is a delightful layered dessert featuring a moist white cake base paired with a luscious mascarpone-lemon cream filling. Enhanced by a delicate hint of lemon zest and juice, this cake is finished with sweetened shredded coconut and a dusting of powdered sugar, making it a perfect treat for spring or any festive occasion.
Ingredients
Scale
Cake
- 1 box white cake mix (plus ingredients listed on the box)
Lemon Cream Filling
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Topping
- 1/2 cup sweetened shredded coconut (optional)
- Powdered sugar, for dusting
Instructions
- Prepare the Cake: Follow the package instructions for the white cake mix to prepare the batter. Divide evenly between two 8-inch round cake pans and bake according to the recommended time. Allow the cakes to cool completely on wire racks before assembling.
- Whip the Cream: In a large mixing bowl, whip the heavy cream using an electric mixer until soft peaks form, which means the cream should hold shape but still be soft and smooth.
- Make the Lemon Cream Filling: In a separate bowl, beat the softened mascarpone cheese with powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy. Gently fold the whipped cream into the mascarpone mixture carefully to incorporate without deflating the cream, creating a light lemon cream filling.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread half of the lemon cream filling evenly over the surface. Top with the second cake layer and spread the remaining lemon cream cream evenly on top.
- Add Toppings and Chill: Sprinkle the top of the cake with sweetened shredded coconut if desired, and lightly dust with powdered sugar. Refrigerate the cake for at least 1 hour to allow flavors to meld and the filling to set before serving.
Notes
- For an intensified lemon flavor, brush the cake layers with lemon syrup before adding the cream filling.
- This cake is best served chilled and can be prepared up to a day in advance to enhance the flavor.
