Italian Lemon Cream Cake
Savor the zesty allure of Italy with our Italian Lemon Cream Cake recipe.
Ingredients
- 1 box of lemon cake mix
- Zest of 2 lemons
- Juice of 1 lemon
- Crumb Topping
- ¾ cup all purpose flour
- ¾ cup powdered sugar
- 6 tablespoons unsalted butter cold
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- Cake Filling
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese room temperature
- 2 cups powdered sugar
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the lemon cake mix, vegetable oil, lemon zest, and lemon juice. Beat on medium speed for 2 minutes until well combined and smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is done, take it out of the oven and let it cool in the mold for about 10 minutes.
- Make the Crumb Topping and the filling