Description
This Italian Lemon Mascarpone Cake is a luscious, creamy dessert featuring light lemon-flavored cake layers filled with a smooth mascarpone and whipped cream filling, topped with a tangy lemon whipped cream and finished with crushed lemon snap cookies for a delightful crunch. The cake is perfect for special occasions or any time you desire a refreshing, citrusy treat with a rich, creamy texture.
Ingredients
Cake
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- ½ Cup butter (melted)
- 2 Cups granulated sugar
- 4 eggs (at room temperature)
- 1 Teaspoon vanilla extract
- ½ Cup whole milk
Filling
- 1 Cup heavy whipping cream
- 8 Ounces mascarpone cheese (cold from the refrigerator)
- 1 Cup powdered sugar
- 3 Tablespoons lemon juice
- 1 Teaspoon Kool-Aid lemonade mix (½ of a packet)
Whipped Cream Topping
- 1 Cup heavy whipping cream
- 4 Tablespoons powdered sugar
- 1 Teaspoon gelatin (unflavored)
- ½ Teaspoon vanilla extract
- 1 Teaspoon Kool-Aid lemonade mix (the other half of the packet)
Decoration
- 12 cookies (lemon snaps, finely crushed)
Instructions
- Preheat: Preheat the oven to 350°F. Place a metal stand mixer bowl in the refrigerator to chill; this will be used later for whipping cream.
- Prepare pans: Grease two 8-inch cake pans with nonstick cooking spray, line the bottoms with parchment paper, and wrap the pans with foil on the bottom and sides to prevent leaks. Set aside.
- Mix dry ingredients: In a small bowl, mix together the flour, baking powder, and granulated sugar. Set aside.
- Combine wet ingredients: In a larger mixing bowl, whisk the eggs, whole milk, and vanilla extract until well blended.
- Add dry to wet and butter: Add the dry mixture and melted butter into the egg mixture and stir until the batter is smooth and free of lumps.
- Divide batter and bake: Split the batter evenly between the two prepared pans, approximately 19 ounces each. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool completely on a cooling rack for about 30 minutes. Remove them from the pans and set aside while preparing the filling and topping.
- Make filling: Whip 1 cup of heavy whipping cream until stiff peaks form. In another bowl, mix mascarpone cheese, powdered sugar, lemon juice, and half a teaspoon of Kool-Aid lemonade mix. Fold the whipped cream into the mascarpone mixture gently, then refrigerate.
- Make whipped cream topping: In the chilled metal mixing bowl, combine 1 cup heavy cream, powdered sugar, unflavored gelatin, vanilla extract, and the remaining Kool-Aid lemonade mix. Whip first at low speed for 1 minute to combine, then increase to high speed until stiff peaks form (2-3 minutes).
- Assemble cake base: Place the first cake layer upside down on a cake stand. Spread the lemon mascarpone filling evenly over the top, smoothing from the center outwards. Reserve some filling for the sides.
- Add second layer and fill sides: Place the second cake layer bottom side down on top of the filling. Use the remaining filling to cover the sides by gently smoothing and filling any gaps. Rotate the cake stand for even coverage.
- Apply whipped cream topping: Spread a thin layer of the lemon whipped cream on top and around the entire cake. Repeat layering thin layers until the cake is completely covered. Any leftover whipped cream can be used when serving.
- Decorate with crushed cookies: Place the cake stand on a baking sheet lined with parchment paper. Sprinkle crushed lemon snap cookies on top. Use a spoon to add crushed cookies around the sides. Gently press the crumbs onto the sides with the back of a butter knife, rotating the cake stand to fully cover the sides with crumbs.
- Chill: Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld and the cake to set properly.
Notes
- Using room temperature eggs helps create a smoother batter.
- Chilling the mixing bowl for whipping cream improves stabilization and volume.
- Wrapping cake pans with foil prevents leaks and keeps the cake moist.
- You can substitute Kool-Aid lemonade mix with finely grated lemon zest and a little extra lemon juice if unavailable.
- The lemon snap cookies add texture and decorative appeal—crush finely but not into powder.
- This cake is best served chilled and consumed within 2-3 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
