paularecipes.com

Italian Lemon Cream Cake

0 ratings

· 1hr 15min · 12 servings

Ingredients

• 3 cups all-purpose flour – This serves as the base for the cake, creating a soft and sturdy texture.

• 2 teaspoons baking powder – To help the cake rise and stay light.

• ¼ teaspoon baking soda – Another leavening agent that ensures the cake is fluffy.

• ½ teaspoon salt – A small amount of salt brings out the flavors in the cake and balances the sweetness.

• ½ cup unsalted butter, room temperature – Adds richness and moisture to the cake.

• 1 ¼ cups granulated sugar – The sweetness that will balance the other flavors.

• ½ cup vegetable oil – Contributes to a moist and tender crumb.

• 2 large eggs, room temperature – Eggs bind the ingredients together and help the cake rise.

• 2 teaspoons vanilla extract – For a deep, aromatic flavor.

• 1 cup whole milk, room temperature – Adds moisture to the batter and ensures it’s not too thick.

• ½ cup all-purpose flour – Acts as the base of the crumb topping.

• ½ cup powdered sugar – Adds sweetness and helps create a light, delicate texture for the crumbs.

• 4 tablespoons unsalted butter, cold – The cold butter helps create the desired crumbly texture.

• ½ teaspoon lemon zest – For an extra burst of lemon flavor in the topping.

• ¼ teaspoon vanilla extract – Adds a warm note that complements the lemon flavor.

• 1 cup heavy whipping cream – Whipped into stiff peaks to form a light, airy filling.

• 1 cup mascarpone cheese, room temperature – A creamy, slightly tangy cheese that forms the base of the filling.

• 2 cups powdered sugar – For sweetness and to help thicken the filling.

• ½ teaspoon lemon zest – Adds a bright, zesty flavor to the filling.

• 2 tablespoons lemon juice – Fresh lemon juice balances the richness of the mascarpone with a burst of citrus.