Italian Triple Lemon Cream Cake Recipe

Name: Italian Triple Lemon Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup olive oil; 6 tablespoons butter, softened; 2 large eggs; 1 teaspoon grated lemon zest; 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; 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 zest; 1/2 cup sugar; 3 tablespoons lemon juice; Lemon peel strips and fresh mint leaves

Servings: persons

1 cup sugar
1/2 cup olive oil
6 tablespoons butter, softened
2 large eggs
1 teaspoon grated lemon zest
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
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 zest
1/2 cup sugar
3 tablespoons lemon juice
Lemon peel strips and fresh mint leaves

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 zest 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 350u00b0 for 14-18 minutes or until a toothpick inserted in 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 zest 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.

1289

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup olive oil, 6 tablespoons butter, softened, 2 large eggs, and more.

Yes, Italian Triple Lemon Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Triple Lemon Cream Cake

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