Italian Lemon Cream Cake with Steak and Shrimp Stir Fry for a Perfect Dinner Finish

Why You’ll Love This italian lemon cream cake

• Ease of preparation: This italian lemon cream cake recipe is wonderfully simple and quick to make, requiring minimal ingredients and steps that even beginners can master. Its straightforward process ensures you spend less time in the kitchen and more time enjoying the delightful results.
• Health benefits: Packed with fresh lemons, this cake provides a boost of vitamin C and antioxidants, promoting wellness while indulging in a tasty treat. Using natural ingredients helps maintain nutritional value, making this italian lemon cream cake a healthier dessert option.
• Versatility: This italian lemon cream cake can easily be adapted to suit various dietary needs whether you prefer vegan, gluten-free, or low-calorie options, you can modify ingredients without sacrificing taste or texture.
• Distinctive flavor: The bright, tangy lemon cream flavor combined with a smooth, rich texture makes this italian lemon cream cake stand out among other desserts. Its unique blend of zesty citrus and creamy sweetness creates a memorable and refreshing experience.

Essential Ingredients for italian lemon cream cake

• 3 cups (375g) all-purpose flour – provides structure and texture to the cake
• 2 teaspoons baking powder – helps the cake rise for a light crumb
• ¼ teaspoon baking soda – boosts leavening alongside baking powder
• ½ teaspoon salt – balances sweetness and enhances flavor
• ½ cup (113g) unsalted butter, room temperature – adds richness and moisture
• 1¼ cups (250g) granulated sugar – sweetens the cake
• ½ cup (120ml) vegetable oil – contributes tenderness and moistness
• 2 large eggs, room temperature – bind ingredients and add structure
• 2 teaspoons vanilla extract – adds aromatic sweetness
• 1 cup (240ml) whole milk, room temperature – hydrates batter and supports leavening
• ½ cup (65g) all-purpose flour (for crumb topping) – forms lemon crumb texture
• ½ cup (60g) powdered sugar (for crumb topping) – sweetens crumb topping
• 4 tablespoons (57g) cold unsalted butter (for crumb topping) – creates crumbly texture
• ½ teaspoon lemon zest (preferably organic) (for crumb topping) – adds bright citrus aroma
• ¼ teaspoon vanilla extract (for crumb topping) – enhances topping flavor
• 1 cup (240ml) cold heavy whipping cream – base for the lemon mascarpone cream filling
• 1 cup (225g) mascarpone cheese, room temperature – rich creamy filling texture
• 2 cups (240g) powdered sugar (for filling) – sweetens the cream filling
• ½ teaspoon lemon zest (for filling) – infuses fresh citrus flavor
• 2 tablespoons fresh lemon juice (about 1 lemon) (for filling) – brightens and balances filling

Special Dietary Options

• Vegan: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and plant-based cream and butter substitutes.
• Gluten-free: Substitute with a gluten-free all-purpose baking flour blend.
• Low-calorie: Replace sugar with natural sweeteners like stevia and use light coconut cream instead of heavy cream.

How to Prepare the Perfect italian lemon cream cake: Step-by-Step Guide

First Step: Prepare Your Baking Pans and Oven

Preheat your oven to 350°F (177°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure easy removal of the cake layers.

Second Step: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Third Step: Cream Butter and Sugar

In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes creamy and smooth, typically about 2-3 minutes with an electric mixer.

Fourth Step: Add Wet Ingredients

Gradually add the vegetable oil and eggs one at a time to the creamed butter and sugar, mixing well after each addition. Next, stir in the vanilla extract and milk slowly while continuing to mix.

Fifth Step: Combine Wet and Dry Ingredients

Add the dry ingredient mixture to the wet ingredients gradually, mixing just until combined. Be careful not to overmix to maintain a tender cake texture.

Sixth Step: Bake the Cake

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Adjust baking time slightly if using gluten-free flour blends.

Seventh Step: Prepare the Lemon Crumb Topping

While the cake bakes, preheat the oven to 350°F (177°C). Spread the flour on a parchment-lined baking sheet and bake for 5 minutes. Let it cool. In a mixing bowl, combine the cooled flour, powdered sugar, and cold butter, cutting in the butter using a pastry cutter or fork until small crumbs form. Stir in lemon zest and vanilla extract. Chill the crumb topping for about 1 hour before use.

Eighth Step: Prepare the Lemon Mascarpone Cream Filling

Whip cold heavy cream to stiff peaks using chilled beaters and bowl for best results. In a separate bowl, mix together mascarpone cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Refrigerate the filling until needed.

Final Step: Assemble the Cake

Once cooled, optionally slice each cake layer horizontally to create additional layers. Spread a generous amount of lemon cream filling between layers and on the top and sides of the cake. Press the chilled lemon crumb topping evenly onto the sides and top of the cake. Just before serving, dust lightly with powdered sugar.

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Dietary Substitutions to Customize Your italian lemon cream cake

Protein and Main Component Alternatives

• For vegan versions, replace eggs with flaxseed or chia seeds soaked in water and use plant-based butter and creams to replicate richness and moisture.

Vegetable, Sauce, and Seasoning Modifications

• Additions like fresh herbs such as basil or thyme can provide a subtle twist to the cream filling.
• Use alternative citrus zests, such as lime or orange, in the cream or crumb topping for different flavor profiles.
• Replace heavy cream with coconut cream or nut-based cream alternatives for dairy-free modifications, adjusting sweetness accordingly.

Mastering italian lemon cream cake: Advanced Tips and Variations

Sifting dry ingredients before mixing and bringing wet ingredients to room temperature improves cake texture.

• Pro cooking techniques: Bake cake layers using a water bath to maintain moisture and prevent cracking.
• Flavor variations: Infuse lemon cream with floral notes like lavender or rosemary, or add fresh berries or ginger for added complexity.
• Presentation tips: Garnish with delicate lemon zest curls, thin lemon slices, powdered sugar dusting, edible flowers, or fresh mint leaves.
• Make-ahead options: Bake cake layers and prepare lemon cream filling up to two days ahead. Store separately in airtight containers; assemble just before serving for the best texture.

How to Store italian lemon cream cake: Best Practices

FAQs: Frequently Asked Questions About italian lemon cream cake

italian lemon cream cake

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• Author: Isabella Hayes
• Total Time: 1 hour 45 minutes to 2 hours
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

🍋 Experience the bright, tangy freshness of Italian Lemon Cream Cake, featuring fluffy layers and rich mascarpone filling.
🎂 This dessert offers a perfect balance of creamy textures and zesty lemon crumb topping, ideal for celebrations or casual treats.

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Ingredients

Scale 1x2x3x

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter

1¼ cups granulated sugar

½ cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1 cup whole milk

½ cup all-purpose flour for crumb topping

½ cup powdered sugar for crumb topping

4 tablespoons cold unsalted butter for crumb topping

½ teaspoon lemon zest for crumb topping

¼ teaspoon vanilla extract for crumb topping

1 cup cold heavy whipping cream

1 cup mascarpone cheese

2 cups powdered sugar for filling

½ teaspoon lemon zest for filling

2 tablespoons fresh lemon juice for filling

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Instructions

First Step: Prepare Your Baking Pans and Oven. Preheat your oven to 350°F (177°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure easy removal of the cake layers.

Second Step: Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Third Step: Cream Butter and Sugar. In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes creamy and smooth, typically about 2-3 minutes with an electric mixer.

Fourth Step: Add Wet Ingredients. Gradually add the vegetable oil and eggs one at a time to the creamed butter and sugar, mixing well after each addition. Next, stir in the vanilla extract and milk slowly while continuing to mix.

Fifth Step: Combine Wet and Dry Ingredients. Add the dry ingredient mixture to the wet ingredients gradually, mixing just until combined. Be careful not to overmix to maintain a tender cake texture.

Sixth Step: Bake the Cake. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Adjust baking time slightly if using gluten-free flour blends.

Seventh Step: Prepare the Lemon Crumb Topping. While the cake bakes, preheat the oven to 350°F (177°C). Spread the flour on a parchment-lined baking sheet and bake for 5 minutes. Let it cool. In a mixing bowl, combine the cooled flour, powdered sugar, and cold butter, cutting in the butter using a pastry cutter or fork until small crumbs form. Stir in lemon zest and vanilla extract. Chill the crumb topping for about 1 hour before use.

Eighth Step: Prepare the Lemon Mascarpone Cream Filling. Whip cold heavy cream to stiff peaks using chilled beaters and bowl for best results. In a separate bowl, mix together mascarpone cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Refrigerate the filling until needed.

Final Step: Assemble the Cake. Once cooled, optionally slice each cake layer horizontally to create additional layers. Spread a generous amount of lemon cream filling between layers and on the top and sides of the cake. Press the chilled lemon crumb topping evenly onto the sides and top of the cake. Just before serving, dust lightly with powdered sugar.

Notes

🍰 Prepare crumb topping, filling, or cake layers ahead to simplify assembly.
🧀 Use cream cheese as a substitute for mascarpone, though mascarpone provides a lighter texture.
❄️ Keep butter cold when making crumb topping to ensure a crisp, crumbly finish.

• Prep Time: 20 minutes
• Chilling time: 1 hour
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking and assembling
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 692
• Sugar: 51 g
• Sodium: 228 mg
• Fat: 38 g
• Saturated Fat: 19 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 81 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 102 mg

Keywords: Italian Lemon Cream Cake, Steak, Shrimp, Dinner Finish