Italian Triple Lemon Cream Cake
Total TimePrep: 45 min. Bake: 15 min. + cooling
As one of the reviewers mentioned below, the filing is too runny. Not sure what I did wrong? I measured all ingredients precisely. I tried chilling the filling in the fridge for 30 minutes before repeating the layers but it didn’t make a difference. Would like some advice. Other than that the cake is delicious, very lemony without being overwhelming and super moist. Will definitely be making it again.
Thanks to this marvelous cake I made my friend and coworkers Ooh
I’ve been craving Italian Lemon Cream Cake. If we’re at an Italian Restaurant it’s my favorite dessert. Took a while to find a recipe that looked right - this is it!!! Be sure to make your own Lemon curd, it’s so easy and tastes beyond amazing. Didn’t have 3 8” pans so used 2 and added 3 minutes to bake time and they came out perfect. Out of sour cream so used Greek yogurt which made no difference. Used cream cheese instead of mascarpone and added confectioners sugar to cream as no marshmallow in house. Used extra lemon curd in cream as well - love extra lemon!! Don’t skip the glaze. It adds the perfect touch and density to the cake. The cream is very soft, let it drizzle down the sides. Not meant to be a picture perfect cake, but the most delicious!
A slice of Lemon Heaven! Fresh and delicate in taste. A big hit with family and friends. A must for a summer night. One of my new favorites.
The taste was fantastic and lemony! I could not get the filling to set up firm enough and tried getting it cold. Finally assembled it and it became a "snow avalanche" cake :-) Do you think I "stirred"(using my mixer) in the ingredients (into the whipped cream mixture) for too long? The filling in the left-overs the next day firmed up. This was a very good cake but would like some advice for next time I make the filling. I don't think it was the recipe's error: I think it was me.