Name: Italian Triple Lemon Cream Cake Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 cup sugar; 1/2 cup olive oil; 6 tablespoons butter, softened; 2 large eggs, room temperature; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 2 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sour cream; 1/2 cup heavy whipping cream; 1/2 cup Mascarpone cheese; 1/2 cup marshmallow creme; 1/2 cup lemon curd; 2 tablespoons limoncello; 1 teaspoon grated lemon zest; 1/2 cup sugar; 3 tablespoons lemon juice; Lemon zest strips (for garnish); Fresh mint leaves (for garnish)

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If you are someone who adores vibrant, fresh flavors and a melt-in-your-mouth texture, then this Italian Triple Lemon Cream Cake Recipe is about to become your new favorite indulgence. Imagine three delicate layers of moist, lemon-scented cake wrapped around a luscious, creamy filling bursting with rich mascarpone, tangy lemon curd, and a subtle hint of limoncello. Each bite offers a perfect balance of sweetness and citrus brightness that feels like an irresistible Italian sunshine on your dessert plate. This is not just any cake; it’s a celebration of lemon in three glorious forms, making it an unforgettable treat worthy of your next special gathering or a treasured weekend delight.

Ingredients You’ll Need

The image shows a baking scene on a white marbled surface with a large silver mixing bowl on the right filled with creamy, smooth, pale yellow batter with swirls made by a mixer attachment inside. To the left of it is a white bowl with dark speckles filled with white flour. Above the flour bowl is a light pink measuring cup with thick white cream inside. On the bottom left, there is a bright yellow lemon placed on a metal grater with a black handle, and some lemon zest is visible on the grater. photo taken with an iphone --ar 4:5 --v 7

Preparing this Italian Triple Lemon Cream Cake Recipe is delightfully simple thanks to a handful of essential ingredients that all play a crucial role. Each component adds a layer of flavor, texture, or richness that comes together beautifully to create this extraordinary dessert.

Sugar: Sweetens and tenderizes the cake for that perfect crumb.
Olive oil: Provides moisture and a subtle fruity undertone enhancing the lemon notes.
Butter: Adds richness and helps create a soft, delicate texture.
Eggs: Bind the ingredients and contribute to the cake’s airy structure.
Grated lemon zest: Gives a burst of fresh citrus aroma and flavor.
Vanilla extract and lemon extract: Enhance the complexity of the cake’s taste.
Cake flour: Keeps the cake light and tender.
Baking powder and baking soda: Help the cake rise beautifully for fluffy layers.
Salt: Balances sweetness and enhances flavors.
Sour cream: Adds moisture and a subtle tang for a tender crumb.
Heavy whipping cream: Whipped for airy filling texture.
Mascarpone cheese: Brings creamy richness to the filling.
Marshmallow creme: Adds sweetness and lightness to the filling.
Lemon curd: Delivers intense citrus flavor inside the layers.
Limoncello: Provides an elegant, boozy lemon touch in the filling.
Lemon juice and sugar for glaze: Create a glossy, tangy coating that seals in moisture.
Lemon zest strips and fresh mint leaves: Perfect finishing touches for visual appeal and extra zest.

How to Make Italian Triple Lemon Cream Cake Recipe

Step 1: Prepare the Cake Batter

Start by combining sugar, olive oil, and softened butter in a large bowl and beat them on medium speed for four minutes—this step ensures a smooth, creamy base that will give your cake the perfect texture. Next, add the eggs one at a time, making sure each is fully incorporated before adding the next, which builds structure and fluffiness. Stir in the grated lemon zest along with vanilla and lemon extracts; these infuse the batter with aromatic brightness that sets the tone for the cake. Then, gently fold in the dry ingredients—cake flour, baking powder, baking soda, and salt—alternating with sour cream to keep the batter moist and tender without losing any of its lift.

Step 2: Bake the Cake Layers

Divide the batter evenly into three greased and floured 8-inch round pans. Bake each at 350 degrees Fahrenheit for 14 to 18 minutes, until a toothpick inserted in the center comes out clean. This concise baking time keeps the layers light and soft, which is key for the delicate structure of this cake. Once baked, cool the cake layers for ten minutes before transferring them to wire racks to cool completely—a crucial step for assembling your cake without losing the luscious cream filling.

Step 3: Prepare the Lemon Cream Filling

In a large bowl, whip the heavy cream and mascarpone cheese until soft peaks form—this airy mixture gives the filling its luxurious texture. Fold in the marshmallow creme, lemon curd, limoncello, and grated lemon zest gently until the ingredients are fully combined. This heavenly filling balances tangy and sweet flavors with a touch of smooth, boozy richness that makes the Italian Triple Lemon Cream Cake Recipe truly unforgettable.

Step 4: Make the Lemon Glaze

In a small saucepan, combine sugar and lemon juice and bring to a gentle boil over medium heat. Stir continuously until the sugar dissolves completely, then remove from heat. This simple glaze not only adds a shiny, appealing finish but also keeps the cake layers beautifully moist and bursting with citrus flavor.

Step 5: Assemble the Cake

Place the first cake layer on your serving plate, brush it generously with two tablespoons of the lemon glaze, and then spread half of the luscious lemon cream filling evenly over the top. Repeat with the second layer, glaze, and remaining filling. Finish by crowning the cake with the last layer, brush with remaining glaze, and adorn with strips of lemon zest and fresh mint leaves for a stunning and fragrant presentation. Chill the cake in the refrigerator to set everything perfectly before serving.

How to Serve Italian Triple Lemon Cream Cake Recipe

A slice of three-layer lemon cake sits on a white plate with white creamy frosting between each light yellow cake layer and on top, sprinkled lightly with small lemon zest pieces. In the background, there is another similar slice on a white plate, and a whole lemon is placed on the white marbled surface. The cake looks soft and slightly crumbly, with the frosting smooth and creamy. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The Italian Triple Lemon Cream Cake Recipe looks and tastes even better when garnished thoughtfully. Bright lemon zest strips bring a fresh pop of color and an extra burst of citrus aroma. Fresh mint leaves add a wonderful contrast in tone and refresh the palate with each bite. You can also dust a light sprinkle of powdered sugar for an elegant touch that’s simple yet classy.

Side Dishes

This cake pairs beautifully with light, complementary sides that don’t overpower its delicate lemon flavors. A simple bowl of fresh berries such as raspberries or blueberries enhances the citrus while adding a refreshing fruity balance. For a warm accompaniment, try serving with a scoop of creamy vanilla gelato or a dollop of whipped cream to deepen the indulgence.

Creative Ways to Present

To impress your guests, slice the cake into neat wedges and plate each piece with a drizzle of extra lemon glaze or limoncello syrup. You can also serve individual slices alongside small lemon meringue tarts or candied lemon peel for a thematic dessert platter. For an extra festive presentation, arrange edible flowers around the cake for that wow factor at any celebration.

Make Ahead and Storage

Storing Leftovers

To keep your Italian Triple Lemon Cream Cake Recipe fresh, wrap it tightly with plastic wrap or store it in an airtight container in the refrigerator. This will preserve the cake’s moistness and the delicate texture of the cream filling for up to three days without compromising its delightful flavors.

Freezing

If you want to save some of this delicious cake for later, freezing is an option. Wrap individual slices in plastic wrap and then place them in a sealed freezer bag to prevent freezer burn. Frozen slices can be kept for up to two months. When ready to enjoy, thaw in the refrigerator overnight to maintain the perfect texture and flavor.

Reheating

Since this cake is best served chilled, reheating is not necessary or recommended. However, if the cake has been frozen, simply allow it to thaw fully in the refrigerator and bring to room temperature for about 20 minutes before serving. This ensures the creamy filling and moist cake regain their intended softness and richness.

FAQs

Can I use regular cream cheese instead of mascarpone?

While cream cheese can be substituted, mascarpone is preferred for its milder, richer flavor and creamier texture that complements the lemon filling perfectly. Using cream cheese might give a slightly tangier taste and a denser consistency.

Is limoncello necessary in the filling?

Limoncello adds a unique aromatic lemon flavor with a hint of sweetness and warmth. If you prefer to skip alcohol, you can replace it with additional lemon juice or a splash of lemon extract, though this will alter the flavor slightly.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the cake flour with a high-quality gluten-free baking mix designed for cakes. Keep in mind that some adjustments in texture may occur, but the bright lemon flavors will still shine through beautifully.

How long does the cake take to assemble after baking?

After the cakes have cooled completely, assembling the layers with filling and glaze usually takes about 15 to 20 minutes. Chilling the assembled cake in the refrigerator for at least an hour afterward helps the flavors meld and the filling to set perfectly.

Can I prepare this cake a day ahead of time?

Absolutely! In fact, making the Italian Triple Lemon Cream Cake Recipe a day ahead allows the flavors to deepen and the cake to set beautifully. Simply cover it and keep it refrigerated until you’re ready to serve.

Final Thoughts

There is something truly magical about the way this Italian Triple Lemon Cream Cake Recipe combines zesty lemons with creamy mascarpone and fluffy cake layers to create a dessert that feels both sophisticated and comforting. It’s a little sunshine in cake form that brightens any gathering or quiet moment alike. So go ahead and give yourself the joy of baking (and savoring) this luscious treat; your taste buds will thank you in the best way possible.