This Italian lemon cream cake is my version of the popular one from the Cheesecake Factory. This cake has fluffy vanilla cake layers, a filling of lemon mascarpone cream, and the outside of the cake has a lemon crumb topping. Powdered sugar is dusted over the whole cake for a pretty finish.
EQUIPMENT
▢ 1 8″ round cake pan
▢ 1 baking tray
INGREDIENTS
Vanilla Cake
▢1¼ cup all purpose flour
▢1¼ teaspoons baking powder
▢½ teaspoon salt
▢⅓ cup unsalted butter room temperature
▢¾ cup granulated sugar
▢2 large eggs room temperature
▢1 teaspoon vanilla extract
▢½ cup whole milk room temperature
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
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