Decadent Italian Lemon Mascarpone

This Italian Lemon Cream Cake brings together the best of European-style desserts and the indulgence of Cheesecake Factory favorites. The cake features airy vanilla-scented layers, a velvety lemon mascarpone cream, and a crisp crumb topping. It is both luscious and refreshing—a treat that feels special but fits into just about any celebration or everyday craving.

First time I made this for a family birthday it was devoured so fast that my husband asked for it again the very next weekend. Friends now call ahead to request it for every gathering.

Ingredients

• All purpose flour: contributes to the cake’s structure and yields a tender crumb look for unbleached varieties for best texture
• Baking powder and baking soda: give the cake lift always check freshness by testing in water
• Fine salt: balances the sweetness and enhances lemon brightness use sea salt for cleaner flavor
• Unsalted butter: adds richness make sure it is soft so blends evenly
• Granulated sugar: sweetens and moistens the cake organic varieties give a light caramel note
• Vegetable oil: keeps the cake moist opt for neutral flavored oils like grapeseed or sunflower
• Eggs: bind everything together and add fluffiness always use room temperature eggs for best texture
• Pure vanilla extract: brings aromatic depth try to use real extract not imitation for best flavor
• Whole milk: provides moisture and tenderness choose full fat for richness
• Powdered sugar: sweetens cream and finishes the crumb topping sift for lump free results
• Mascarpone cheese: gives a creamy decadent filling look for imported Italian mascarpone for authentic taste
• Heavy whipping cream: creates a fluffy mousse texture in the filling chill the bowl and beaters before whipping
• Lemon zest and juice: provide fresh tang and aroma use unwaxed lemons for intense flavor

Use the tips above to help choose the highest quality and freshest ingredients for a superior cake.

Step-by-Step Instructions

Prepare the Cake Batter and Bake:

Mix the dry ingredients together in a large bowl making sure to sift the flour first. Cream your butter and sugar thoroughly until light and fluffy this step takes about three to five minutes. Add oil eggs and vanilla to the creamed mixture beat until well combined. Alternate adding flour mixture with milk mixing slowly and scraping the bowl often to avoid lumps. Divide the batter between prepared pans smooth the tops and bake until a toothpick comes out clean around twenty five to thirty minutes. Allow cakes to cool completely on a wire rack before removing from pans

Make the Crumb Topping:

Combine flour and powdered sugar in a bowl and cut in chilled butter using fingertips or a pastry cutter until the mixture forms coarse crumbs. Stir in fresh lemon zest and vanilla extract until evenly distributed. Spread the mixture out on a parchment lined baking sheet and bake at three hundred fifty degrees until just lightly golden around ten minutes. Let cool completely then break apart into small crumbles

Prepare Lemon Mascarpone Cream:

Whip heavy cream in a very cold bowl until stiff peaks form do not over whip. In a separate bowl blend mascarpone powdered sugar lemon zest and lemon juice until creamy and smooth. Gently fold the whipped cream into the mascarpone mixture using a spatula to keep texture airy and light

Assemble the Cake Layers:

Trim the tops of cooled cakes if needed for flat layers. Place one layer on your serving plate spread a generous amount of lemon mascarpone cream all over then top with the second cake layer pressing gently to secure

Frost and Add Crumb Topping:

Spread the remaining lemon mascarpone filling evenly over the top and sides of the cake using a long offset spatula for a smooth finish. Press the cooled crumb topping gently onto the top and sides to set in place creating a decorative and delicious finish

Chill and Serve:

Refrigerate the finished cake for one hour or longer to allow flavors to meld and cream filling to firm up. Slice with a sharp knife and serve chilled for best texture and freshness

Pin

The mascarpone is my absolute favorite part The first time I tasted this cake my mother smiled and said it was the creamiest filling ever. Now it is our go to treat for birthdays and graduations.

Storage Tips

Keep the finished cake refrigerated covered to prevent it from drying out. It lasts well for three days and still tastes fresh. You can also prepare the cake layers a day in advance and store at room temperature wrapped tightly then assemble with the cream right before serving.

Ingredient Substitutions

If mascarpone is not available use full fat cream cheese blended with a splash of heavy cream. Whole milk can be swapped with buttermilk for more tang. For a gluten free version use a one to one gluten free flour blend.

Serving Suggestions

Serve slices with a light dusting of powdered sugar or a thin curl of lemon zest. A handful of fresh berries or a spoonful of blueberry compote on the side adds lovely color and flavor. For extra freshness a drizzle of limoncello over each slice is a grown up treat.

Cultural Notes

This cake borrows from classic Italian pastries known for their airy yellow sponge and citrus scented fillings. Lemon and mascarpone both appear often in Italian baking They represent the creamy and bright flavors typical of springtime desserts from regions like Sicily and Lombardy.

Recipe Questions & Answers

→ Why does the lemon taste in this cake really stand out?

You get all that real lemon kick because both lemon juice and a bunch of zest go in the mascarpone cream, making it super fresh and lively without being sour.

→ How do you make sure the cake stays light and fluffy?

Let your eggs, butter, and milk come up to room temp, then mix the batter just until everything’s combined—don’t overdo it if you want a soft, airy crumb.

→ What does mascarpone actually do for the filling?

Mascarpone makes the filling feel rich and creamy but not too sweet. It softens the lemon tang and keeps everything ultra-smooth.

→ Could you make this cake ahead of time?

Sure can! Assembling and chilling it for an hour or longer helps everything set and makes it way easier to slice. You can easily put it together a day early.

→ Do you have to put the crumb topping on?

You can skip it, but that crumb layer adds a light crunch and more flavor, which goes really well with the cake and creamy filling.

→ Why should you add heavy cream into the filling?

When you whip in heavy cream, the mascarpone filling gets fluffier, kind of like mousse, so it’s nice and light instead of heavy.