Italian Lemon Cream Cake
- Ensure the cake is completely cool before adding the topping to prevent melting.
- For a fluffier topping, avoid over-mixing the whipped cream when folding it into the mascarpone.
- Chill overnight for the best flavor and texture.
- Use fresh lemons for the best taste; bottled lemon juice lacks the same vibrant citrus flavor.
Serving Suggestions
- Serve with a dusting of powdered sugar for extra elegance.
- Pair with a cup of espresso or tea to complement the citrus notes.
- Add fresh berries (strawberries, blueberries, or raspberries) for a refreshing twist.
Storing and Reheating
- Storage: Keep the cake covered in the refrigerator for up to 3 days.
- Freezing: Store in an airtight container and freeze for up to 1 month.
- Reheating: This cake is best served cold, so no reheating is necessary.
Nutritional Information (Per Serving)
- Calories: ~280
- Fat: 16g
- Carbohydrates: 32g
- Protein: 4g
- Sugar: 20g
FAQs1. Can I use homemade lemon cake instead of a cake mix? Yes! Use your favorite homemade lemon cake recipe if you prefer a from-scratch approach.2. Can I make this cake ahead of time? Absolutely! This cake tastes even better after chilling for several hours or overnight.3. What can I use instead of mascarpone?
