Italian Lemon Cream Cake
For the Cake:
- 1 box lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
For the Lemon Cream Topping:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- Zest of 1 lemon
- Juice of 1 lemon
Garnish:
- Lemon slices
Necessary Tools
- Mixing bowls
- Hand or stand mixer
- 9×13 inch baking pan
- Spatula
- Whisk
- Zester
- Ingredient Swaps and Additions
- Greek Yogurt Instead of Mascarpone – If mascarpone isn’t available, substitute with Greek yogurt for a slightly tangier taste.
- Butter Instead of Oil – Swap vegetable oil with melted butter for a richer flavor.
- Extra Lemon Zest – For an even stronger citrus flavor, add an extra teaspoon of lemon zest.
- Lemon Curd Swirl – Spread a thin layer of lemon curd over the cake before adding the lemon cream topping for an extra burst of flavor.
Step-by-Step Instructions1: Prepare the Cake
- Preheat your 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 smooth and well combined.
- Pour the batter into the prepared pan and bake according to the package instructions (typically 25-30 minutes).
- Let the cake cool completely before adding the topping.
2: Make the Lemon Cream Topping
- In a bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
3: Assemble and Chill
- Spread the lemon cream mixture evenly over the cooled cake.
- Garnish with lemon slices and refrigerate for at least 1 hour before serving.
- Slice and enjoy!
Pro Tips for Success
