LEMON CREAM CAKE
This is a copycat version of the infamous Lemon Cream Cake from that much visited Italian restaurant. This cake is rich, has a very nice texture with an upgrade because of the delicious lemon filling. It is topped with a lemon crumb mixture that whips up in a snap. It’s a tasty and beautiful cake that would be wonderful following any meal. It has a very nice flavor and is good enough for any special event.
Servings Prep Time
12Servings 1Hour
Cook Time Passive Time
60Minutes 12Hours
Servings Prep Time
12Servings 1Hour
Cook Time Passive Time
60Minutes 12Hours
Ingredients
Instructions
Prepping the 9 inch springform pan
  1. Start by prepping a 9 inch springform pan. First use cake release. Cut 2 strips of parchment, a little taller than the depth of your pan. Fold from side to side twice, then cut small triangles all around the bottom. Fold the cut edge over so it will line the sides well. Place side pieces into the pan first, working the cut triangles to insure complete coverage once the last piece of parchment is placed. Then, cut a piece of parchment to fit the bottom on the pan. Again use cake release on sides and bottom. Add a sprinkling of the lemon cake mix into the pan to insure a quick, yet tasty, removal of the finished cake. Prepping the pan took longer than prepping the white cake mix.
White Cake Mix
  1. Prepare the white cake according to package directions on the box adding the sour cream and vanilla to the mixture.
  2. Bake in a 9 inch springform pan about 40 minutes to an hour. Keep checking for doneness. Allow the cake to cool completely before assembly.
Lemon Cream Filling
  1. Combine the Mascarpone cheese, powdered sugar, lemon juice and the zest of 1 lemon and heavy {whipping} cream. Mix until creamy and smooth. A hand mixer works quite well.
Lemon Crumb Topping
  1. Combine 3/4 Cup of the lemon cake mix with the room temperature, unsalted butter to make a crumb topping. Mine needed more of the lemon cake mix, then I just let it sit for a while. When I came back to it, a whisk was all I needed to loosen up the crumbs ~ Perfect.
Cake assembly
  1. Cut the cooled white cake in half to allow you to add the lemon cream filling between the two layers of white cake.
  2. Frost the top of the assembled cake with a thin layer of cream filling and sprinkle with the crumb topping. Now it’s ready to enjoy.
Recipe Notes

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This cake was really enjoyable to make.  I baked the cake several days before I needed it so I slipped it into a freezer ziplock bag and froze it.  I took it out of the freezer 2 days before the party and let it thaw in the refrigerator.  The day before the party I removed it from the freezer bag and let it come to room temperature on the cake stand.  This cake could easily be served as is by adding your favorite frosting.

I made the filling the day before and stored it in the refrigerator overnight.  I let it sit out for about 20 minutes before assembly to allow it to soften up a bit.

Then I used a long serrated knife to slice through the middle of the cake.  No fancy cutting apparatus, I just eyeballed it.  I removed the top and set it aside.  I mixed up the filling with an off~set spatula.  At this point, I used about 2/3 of the lemon cream filling on the bottom half of the cake.  Then I slipped the top back on over the filling; added the remaining 1/3 of the filling to cover the top layer.

Finally, I used the whisk on the crumb mixture just to break it up a bit.  Then added the crumb topping.  I’m far from being as good a baker as many of the cooks I follow but I believe it turned out well, was attractive and VERY delicious.  All the flavors worked well together and produced a final “epic” dessert. 💜

 

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