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When it comes to Italian desserts, simplicity and flavor are key. This Lemon Cake is no exception, boasting a rich and creamy filling paired with a tender, buttery cake. The bright zest of lemon infuses the entire dessert with a refreshing citrus flavor that is both light and satisfying. With a luxurious mascarpone or Philadelphia cream, this cake is perfect for any occasion—whether it’s a Sunday family gathering or a treat to enjoy with your afternoon coffee. Get ready to make this delightful cake a weekly tradition in your home!
Ingredients:
For the Cream Filling:
Milk: 500 ml (about 2 cups)
Eggs: 2 large
Cornstarch: 4 tablespoons
Sugar: 6 tablespoons
Mascarpone or Philadelphia Cream Cheese: 80 g (about 3 oz)
Lemon Juice: From 1 lemon
Lemon Zest: From 1 lemon
For the Cake:
Egg: 1 large
Sugar: 120 g (about 1/2 cup)
Lemon Zest: From 1 lemon
Flour: 320 g (about 2 1/2 cups)
Baking Powder: 6 g (about 1 teaspoon)
Butter: 140 g (about 1/2 cup + 2 tablespoons), softened
Instructions:
Prepare the Cream Filling:
In a medium saucepan, heat the milk over medium heat until it’s just about to boil. Remove from the heat and set aside.
In a mixing bowl, whisk together the eggs, sugar, and cornstarch until smooth and pale.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency.
Remove from heat and whisk in the mascarpone or Philadelphia cream cheese, lemon juice, and lemon zest. Continue whisking until the cream is smooth and well combined.
Transfer the cream filling to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
Prepare the Cake Batter:
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