Some cakes are flashy, some are fussy… and then there are cakes that quietly steal the show without even trying. This Italian Lemon Cream Cake falls into that last category — the kind of dessert that looks simple at first glance, but the moment you take a bite, you realize it’s anything but ordinary. Soft, delicate layers paired with a silky lemon-mascarpone cream create a balance that’s bright, mellow, and incredibly satisfying.
If you’re a home baker who loves reliable recipes that actually deliver on texture and flavor, this cake will feel like finding a new best friend. It’s purposely designed for bakers working with basic tools, OTGs, or small kitchens, so you don’t need a stand mixer or a professional setup to get bakery-level results. The crumb stays tender, the citrus flavor stays vibrant, and the cream is stable enough for clean slicing.
My promise? A cake that tastes like a sunny afternoon in Italy — soft, fragrant, and gently tangy — and a method that guides you through every step with confidence.
Pro Tip: Activate the lemon flavor early by rubbing zest into sugar. It transforms everything.
Why This Recipe Works
Italian-style lemon cakes rely on oil + acidic dairy for a plush, fine crumb. Oil coats the flour proteins, limiting gluten formation, which keeps the cake moist. Because there’s no butter to trap air, we rely on chemical leavening + vigorous whisking to lift the batter.
Lemon juice naturally lowers pH, which can weaken structure, so the recipe balances this with just enough baking powder and thicker dairy (mascarpone + yogurt) to stabilize the crumb.
Did you know? Zest contains the real lemon flavor compounds, not the juice — rubbing zest into sugar releases aromatic oils that infuse the entire cake.
Ingredients
Cake Batter
- All-purpose flour — 180g (1 ½ cups) — structure
- Granulated sugar — 150g (¾ cup) — sweetness + moisture retention
- Lemon zest — 2 tbsp — floral citrus aroma
- Baking powder — 1 ½ tsp — lift
- Fine salt — ¼ tsp — balances acidity
- Neutral oil (sunflower/canola) — 90ml (⅓ cup) — tenderness
- Plain yogurt — 120g (½ cup) — moisture + acidity for lift
- Lemon juice — 2 tbsp — bright flavor
- Eggs (room temp) — 2 large — structure + emulsification
- Vanilla extract — 1 tsp — rounds sharp citrus
Lemon Mascarpone Cream Filling
- Mascarpone — 225g (1 cup) — creamy richness
- Heavy cream — 180ml (¾ cup) — lightness
- Powdered sugar — 60g (½ cup) — sweetens + stabilizes
- Lemon zest — 1 tbsp — flavor
- Lemon juice — 1 tbsp — tang
Equipment
Required:
- 8-inch (20 cm) round pan
- Whisk + mixing bowls
- Baking scale
- OTG or convection oven
- Parchment paper
- Oven thermometer (highly recommended)
Nice-to-Have:
- Offset spatula
- Fine microplane
- Cooling rack
Step-by-Step Instructions (With Visual Cues)
1. Prep the pan & oven
Preheat oven to 170°C (340°F). Line an 8-inch pan with parchment.
Visual cue: Pan base fully covered to prevent sticking.
2. Infuse the sugar
Rub lemon zest into sugar for 45–60 seconds.
Visual cue: Sugar turns pale yellow; the bowl smells intensely lemony.
3. Mix dry ingredients
Add flour, baking powder, and salt. Whisk well to evenly distribute the leavening.
Visual cue: Mixture looks uniform with no lumps.
4. Combine wet ingredients
In another bowl whisk oil, yogurt, eggs, lemon juice, and vanilla until smooth (about 20–30 seconds).
Visual cue: Mixture should look emulsified and slightly thick.
5. Bring batter together
Pour wet ingredients into dry. Whisk until just combined — 20–25 gentle strokes.
Visual cue: Batter should ribbon off the whisk for 3–4 seconds. Slightly thick, no dry patches.
6. Bake
Pour into the prepared pan and bake on the middle rack for 28–34 minutes.
Doneness tests:
- Top springs back when touched
- Skewer comes out with a few moist crumbs
- Internal temp: 96–98°C (205–208°F)
7. Cool
Cool in pan 10 minutes, then transfer to a rack.
Visual cue: Cake should release easily and feel soft, not dense.
8. Make the lemon cream
Whisk mascarpone, powdered sugar, zest, and juice until smooth.
Separately whip cream to soft-medium peaks, then fold into mascarpone.
Visual cue: Cream should hold shape but still look glossy.
9. Assemble
Slice cake horizontally. Spread half the lemon cream inside; top with the second layer; add the remaining cream on top. Chill 20 minutes before slicing.
Troubleshooting (5–8 Common Issues)
Cake sinks after baking
Cause: Underbaked center, too much lemon juice, weak oven heat.
Fix: Bake to internal temp 96–98°C; don’t add extra juice; preheat fully.
Dry crumb
Cause: Overbaking or too much flour.
Fix: Weigh flour; reduce bake time by 3 minutes; add 1 tbsp extra yogurt.
Gummy layer at bottom
Cause: Overmixing or batter sitting too long.
Fix: Mix only until combined; bake immediately after mixing.
Cracked top
Cause: Oven too hot.
Fix: Reduce to 165°C (330°F) next time.
Cream too runny
Cause: Warm mascarpone or overwhipped cream.
Fix: Chill mascarpone first; whip cream only to soft-medium peaks.
Substitutions & Variations
Dietary Swaps
Egg-free:
Swap 2 eggs for 120g (½ cup) unsweetened applesauce. Cake will be slightly denser but very moist. Reduce lemon juice by 1 tsp.
Dairy-free:
Use coconut yogurt and coconut cream; replace mascarpone with dairy-free cream cheese. Expect a softer filling.
Gluten-free:
Use a 1:1 gluten-free flour blend with xanthan gum. Increase yogurt to 140g for moisture.
Flavor Variations
- Orange zest instead of lemon (sweeter, less acidic).
- Add ½ tsp almond extract for an Italian bakery twist.
- Brush layers with limoncello for an adult version.
Scaling
| Pan Size | Multiply Recipe By | Bake Time |
|---|---|---|
| 6-inch | 0.75× | 24–28 min |
| 8-inch | Standard recipe | 28–34 min |
| Cupcakes (12) | 1× | 16–18 min |
Storage, Make-Ahead & Freezing
Counter: 1 day in a covered container (cream softens).
Fridge: 3–4 days. Bring to room temp 15 minutes before serving.
Freezer (cake layers only): Up to 2 months. Wrap individually.
Do NOT freeze the filled cake: Mascarpone cream becomes grainy.
To refresh texture: Microwave a slice for 8 seconds (just to soften crumb).
Serving Suggestions
Pair with:
- Fresh berries
- Lemon curd drizzle
- Light dusting of powdered sugar
- Earl Grey or chamomile tea
Balance tip: This cake is bright and tangy, so mildly sweet sides work best.
FAQs
Can I replace mascarpone with cream cheese?
Yes — use the same amount, but soften it first. Filling will be tangier.
Why did my cake not rise?
Likely old baking powder or overmixed batter. Check expiration and mix briefly.
How do I double the recipe?
Use two 8-inch pans; bake 30–35 minutes.
What is the best oil to use?
Neutral oils like sunflower or canola. Olive oil adds flavor (not traditional here).
Can I bake this in an OTG?
Yes! Place the pan on the middle rack, use both rods on, same temperature.
Notes From My Kitchen (Testing Log)
Batch 1: Used full 3 tbsp lemon juice — cake collapsed slightly. Adjusted to 2 tbsp.
Batch 2: Added 10g extra yogurt for moisture — crumb became perfect.
Batch 3: Tested cream with softened mascarpone — too loose. Final method uses chilled mascarpone.
Final: Chosen version gives the most stable crumb and the fluffiest filling.
Nutrition & Disclaimer
Approx. per slice (1 of 10): 258 calories.
Values are estimates. Always adjust for brand differences and follow food-safety best practices.
Conclusion
Italian Lemon Cream Cake is one of those desserts that feels special without requiring professional skills or equipment. With a few deliberate steps — zest-infused sugar, balanced acidity, and stable cream — you get a bakery-style cake that truly tastes like summer. Whether you’re baking for a celebration or just craving something bright and tender, this recipe delivers every single time.
