Italy’s Favorite Lemon Cake: A Delicious Treat You’ll Want to Make Every Week 

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:

1. Prepare the Cream Filling:
   • • In a medium saucepan, heat the milk over medium heat until it’s just about to boil. Remove from the heat and set aside.
     • In a mixing bowl, whisk together the eggs, sugar, and cornstarch until smooth and pale.
   • • Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
     • Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency.
     • Remove from heat and whisk in the mascarpone or Philadelphia cream cheese, lemon juice, and lemon zest. Continue whisking until the cream is smooth and well combined.
   • Transfer the cream filling to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
2. Prepare the Cake Batter:
   • • Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan.
   • • In a large mixing bowl, beat the egg and sugar together until light and fluffy. Add the lemon zest and mix until well incorporated.
     • In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the egg mixture, mixing just until combined.
     • Add the softened butter and mix until the batter is smooth and creamy. The dough will be thick, more like a cookie dough than a typical cake batter.

3. Assemble the Cake:
   • • Divide the dough into two equal parts. Press one half of the dough into the bottom of the prepared cake pan, spreading it out evenly with your fingers or a spatula.
     • Pour the cooled cream filling over the dough layer, spreading it evenly to the edges.
   • On a floured surface, roll out the remaining dough into a circle the size of your cake pan. Carefully place it over the cream filling, pressing the edges to seal.
4. Bake:
   • • Bake the cake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the dough (not the cream) comes out clean.
   • Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
5. Serve:
   • • Once the cake has cooled, dust the top with powdered sugar if desired. Serve slices with a cup of coffee or tea for a delightful Italian-inspired treat.