Italian Lemon Cream Cake
This Italian Lemon Cream Cake is light, tangy, and topped with a creamy lemon mascarpone layer. Perfectly refreshing and easy to make, its a lovely dessert for any occasion!
Ingredients:
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:
Preheat your oven to 350F 175C.
Grease a 9×13 inch baking pan.
Make the Cake Batter:
In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs.
Mix until well combined.
Bake the Cake:
Pour the batter into the prepared baking pan.
Bake according to the package instructions. Once done, let the cake cool completely.
Prepare the Lemon Cream Topping:
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.
Assemble the Cake:
Spread the lemon cream mixture evenly over the cooled cake.
Garnish with lemon slices for a fresh, decorative touch.
Chill and Serve:
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Slice and enjoy your refreshing Italian Lemon Cream Cake!
Nutritional Information:
Prep Time: 15 minutes Total Time: 1 hour 30 minutes including chilling time
Servings: 12
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