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Italian Triple Lemon Cream Cake Recipe

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This Italian Triple Lemon Cream Cake is a luscious, refreshing dessert layered with zesty lemon flavors and a creamy mascarpone filling. Featuring three moist cake layers infused with lemon zest and extracts, it’s topped with a light lemon glaze and garnished with fresh mint for an elegant finish. Perfect for spring or summer celebrations, this cake blends citrus brightness with a rich, creamy texture for a delightful treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Ingredients

Cake:

  • 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

Filling:

  • 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

Glaze:

  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • Lemon zest strips (for garnish)
  • Fresh mint leaves (for garnish)

Instructions

  1. Prepare the Cake Batter: In a large bowl, beat the sugar, olive oil, and softened butter on medium speed for 4 minutes until creamy and well combined. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Mix in the lemon zest, vanilla extract, and lemon extract for a bright, citrus aroma. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternately with sour cream, beating well after each addition to maintain a light and fluffy texture.
  2. Bake the Cake Layers: Divide the batter evenly into three greased and floured 8-inch round baking pans. Bake in a preheated oven at 350°F (175°C) for 14 to 18 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling.
  3. Make the Filling: In a large bowl, beat the heavy whipping cream and Mascarpone cheese until soft peaks form, creating a smooth, airy filling base. Gently fold in the marshmallow creme, lemon curd, limoncello, and lemon zest, combining until the filling is silky and flavorful.
  4. Prepare the Lemon Glaze: In a small saucepan, combine the sugar and lemon juice over medium heat. Bring to a boil and cook, stirring constantly, until the sugar has dissolved completely. Remove from heat and let cool slightly before using.
  5. Assemble the Cake: Place one cake layer on a serving plate and brush the top generously with 2 tablespoons of the lemon glaze to add moisture and tang. Spread half of the lemon cream filling evenly over the layer. Repeat the process with the second cake layer, glazing and spreading the remaining filling. Top with the last cake layer and brush with the remaining glaze. Garnish the top of the cake with strips of lemon zest and fresh mint leaves for a vibrant presentation.
  6. Chill and Serve: Refrigerate the assembled cake to allow the flavors to meld and the filling to set. Serve chilled for the best texture and taste experience.

Notes

  • Use room temperature eggs to ensure a smooth batter and better volume.
  • Grease and flour the baking pans well to prevent sticking and ensure easy removal.
  • Limoncello adds a subtle adult flavor; omit if serving to children or those avoiding alcohol.
  • The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
  • For a less sweet option, reduce sugar slightly in the glaze or filling to your taste.

Find it online: https://cheftinaskitchen.com/italian-triple-lemon-cream-cake-recipe/