Luscious Italian Lemon Cream Cake

Ingredients:

Vanilla Cake:
1¼ cup all-purpose flour
1¼ tsp baking powder
½ tsp salt
⅓ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk, room temperature

Crumb Topping:

¾ cup all-purpose flour
¾ cup powdered sugar
6 tbsp unsalted butter, cold
1 tsp lemon zest
½ tsp vanilla extract

Cake Filling:

1 cup heavy whipping cream
1 cup mascarpone cheese, room temperature
2 cups powdered sugar
½ tsp lemon zest
2 tbsp lemon juice

Directions:

Vanilla Cake: Preheat oven to 350°F (177°C). Line an 8-inch round cake pan with parchment paper and grease the sides. Mix flour, baking powder, and salt. In another bowl, beat butter and sugar, then add eggs, vanilla, and milk. Combine with dry ingredients, pour into the pan, and bake for 25-30 minutes. Let cool.

Crumb Topping: Toast flour on a baking sheet at 350°F (177°C) for 5 minutes. Mix with powdered sugar, then blend in butter, lemon zest, and vanilla. Refrigerate until cold.

Cake Filling: Whip cream to stiff peaks. Mix mascarpone, powdered sugar, lemon zest, and juice in another bowl. Fold in whipped cream. Chill.

To Assemble: Slice cake horizontally. Layer half the filling between cake layers, cover the top and sides with the rest, press on crumb topping, and dust with powdered sugar.

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