Italian Lemon Cream Cake

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A Zesty, Creamy Delight for Any Occasion

There’s nothing quite like the bright, refreshing taste of lemon paired with the velvety richness of mascarpone. This Italian Lemon Cream Cake is a perfect harmony of tangy citrus and luscious cream, making it an ideal dessert for summer gatherings, brunches, or whenever you crave a light yet indulgent treat.

With a simple lemon cake base and a dreamy whipped mascarpone topping, this cake is effortless to prepare yet impressive enough for special occasions. Plus, it gets even better after chilling, making it a fantastic make-ahead dessert.

Why You’ll Love This Cake

✔ Bursting with lemon flavor – Fresh zest and juice give every bite a vibrant citrus kick.
✔ Light and creamy – The mascarpone topping is rich but not overly heavy.
✔ Easy to make – Starts with a cake mix for convenience but tastes homemade.
✔ Perfect for entertaining – Beautiful presentation with minimal effort.
✔ Better when chilled – Great for preparing ahead of time.

Ingredients

For the Cake:

  • 1 box (15 oz) lemon cake mix

  • 1 cup water

  • ⅓ cup vegetable oil (or melted butter)

  • 3 large eggs

For the Lemon Cream Topping:

  • 1 cup heavy cream (cold)

  • 1 cup mascarpone cheese (room temperature)

  • ½ cup powdered sugar

  • Zest of 1 lemon

  • Juice of 1 lemon (about 2 tbsp)

For Garnish (Optional):

  • Lemon slices

  • Fresh mint leaves

  • Extra lemon zest

Tools You’ll Need

  • 9×13-inch baking pan

  • Mixing bowls

  • Hand mixer or stand mixer

  • Whisk & spatula

  • Zester or fine grater

Easy Ingredient Swaps & Variations

  • No mascarpone? Use cream cheese, Greek yogurt, or ricotta instead.

  • Extra lemony? Add 1 tsp lemon extract to the cake batter or a layer of lemon curd before topping.

  • Lighter option? Substitute cool whip for the whipped cream (though fresh is best!).

  • Gluten-free? Use a GF lemon cake mix.

Instructions:

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