🍋 Italian Lemon Cream Cake (Copycat Style)

Ingredients

For the Cake

• 1 box white cake mix (or yellow cake mix)

• 1 cup milk

• ⅓ cup vegetable oil

• 3 large eggs

• 1 tbsp lemon zest

• 1 tsp lemon extract (optional but boosts flavor)

For the Lemon Cream Filling

• 1 cup heavy whipping cream, cold

• 1 cup mascarpone cheese (or cream cheese softened)

• ¾ cup powdered sugar

• 2 tbsp lemon juice

• 1 tbsp lemon zest

For the Sugar Topping

• Powdered sugar, for dusting

• Extra lemon zest, optional

Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 8-inch round cake pans.

3. In a large bowl, mix cake mix, milk, oil, eggs, lemon zest, and lemon extract.

4. Beat for 2 minutes until smooth and fluffy.

5. Divide batter into pans and bake 20–25 minutes or until a toothpick comes out clean.

6. Cool completely on wire racks.

2. Make the Lemon Cream

1. In a mixing bowl, beat the heavy cream until stiff peaks form.

2. In another bowl, beat mascarpone, powdered sugar, lemon juice, and lemon zest until smooth.

3. Gently fold the whipped cream into the mascarpone mixture until light and fluffy.

4. Cover and chill for 30 minutes.

3. Assemble

1. Place one cake layer on a plate.

2. Spread a thick layer of lemon cream over the top.

3. Add the second cake layer.

4. Spread a thin layer of cream on top OR leave it naked and just dust with powdered sugar.

5. Refrigerate at least 1 hour before slicing for best texture.

Tips for Perfect Italian Lemon Cream Cake

• Chill the cake before slicing for cleaner layers.

• Add extra lemon zest for a brighter citrus flavor.

• For a bakery-style look, dust generously with powdered sugar right before serving.

• Store leftovers in the fridge — the lemon cream gets even better the next day!