Recipe: Italian Lemon Cream Cake

Ingredients

Preheat the oven to 350°F and prepare an 8-inch round cake pan.
Mix the flour, baking powder, and salt in a large bowl and set aside.
In a stand mixer, cream the butter and sugar until light and fluffy.
Add the eggs, vanilla, and milk to the butter mixture and mix well.
Incorporate the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes.
Let the cake cool for 5 minutes in the pan, then transfer to a wire rack.
For the filling, whip the heavy cream to stiff peaks and set aside.
In another bowl, mix mascarpone, powdered sugar, lemon zest, and juice until blended.
Fold the whipped cream into the mascarpone mixture and chill until needed.
For the crumb topping, bake flour on a baking sheet for 5 minutes and let cool.
Combine cooled flour with powdered sugar, then cut in cold butter until crumbly.
Mix in lemon zest and vanilla, then refrigerate the topping.
Cut the cooled cake in half and layer with filling, then top with the second layer.
Spread remaining filling on the top and sides, then press crumb topping on.
Dust with powdered sugar before serving.

Servings

Calories

504

Total fat

28g

Total carbohydrates

58g

Total protein

Sodium

131mg

Cholesterol

104mg