Italian Lemon Cream Cake
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
- 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
Directions
- 1
Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- 2
In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Mix until well combined.
- 3
Pour the batter into the prepared baking pan and bake according to the package instructions. Let the cake cool completely.
- 4
In a separate bowl, whip the heavy cream until stiff peaks form.
- 5
In another bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- 6
Gently fold the whipped cream into the mascarpone mixture until well combined.
- 7
Spread the lemon cream mixture over the cooled cake.
- 8
Garnish with lemon slices and refrigerate for at least 1 hour before serving.
- 9
Slice and enjoy this delicious Italian Lemon Cream Cake!