Italian Triple Lemon Cream Cake Recipe
Italian Triple Lemon Cream Cake Recipe photo by Taste of Home
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Italian Triple Lemon Cream Cake Recipe

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Refreshing and impressive, this show-stopping cake is perfect for Easter, a summer party or even Christmas dinner. In case you haven't guessed, I serve this all year long.—Jessie Grearson-Sapat, Falmouth, Maine
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup sugar
  • 1/2 cup olive oil
  • 6 tablespoons butter, softened
  • 2 eggs
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • FILLING:
  • 1/2 cup heavy whipping cream
  • 1/2 cup Mascarpone cheese
  • 1/2 cup marshmallow creme
  • 1/2 cup lemon curd
  • 2 tablespoons limoncello
  • 1 teaspoon grated lemon peel
  • GLAZE:
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • Lemon peel strips and fresh mint leaves

Directions

  1. In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon peel and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
  2. Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon peel until combined.
  4. In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat.
  5. Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon peel and mint leaves. Store in the refrigerator. Yield: 12 servings.
Originally published as Italian Triple Lemon Cream Cake in TasteofHome.com 2017

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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