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:
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