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Introducing the Italian Lemon Cream Cake, a dessert so delightful and refreshing that it’s become the most loved cake in Italy. Infused with the zesty aroma of lemon and the creamy richness of mascarpone or Philadelphia cream cheese, this cake promises a taste of Italian elegance with every bite. Perfect for any occasion or simply as a weekly treat, this recipe will surely find its way into your heart and kitchen. Let’s embark on creating this exquisite dessert that you’ll want to make over and over again.
Ingredients:
For the Cream:
500 ml milk: The base of the cream, providing a smooth texture.
2 eggs: Adds richness and binds the cream together.
4 tablespoons cornstarch: Thickens the cream to the perfect consistency.
6 tablespoons sugar: Sweetens the cream, balancing the tartness of the lemon.
80 g mascarpone or Philadelphia cream cheese: Introduces a creamy, luxurious texture.
Zest of 1 lemon: Infuses the cream with a bright, citrusy flavor.
For the Cake:
1 egg: Contributes to the cake’s structure and moisture.
120 g sugar: Sweetens the cake batter.
Zest of 1 lemon: Adds a fragrant, citrus note that complements the cream.
320 g flour: The main dry ingredient, giving the cake its body.
6 g baking powder: Ensures the cake rises beautifully.
140 g butter, softened: Adds richness and tender crumb to the cake.
Preparation:
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