My dear friend Erin is such a great baker. I like to bake sometimes, but not often, so I often like to live vicariously through her baking. 
She’s so creative, and puts such detail into decorating the baked goods, etc… I just don’t personally have such patience to make things look that good!
Some of you may have read her post here on my blog about her Sour Patch Cupcakes (if not, please check them out… she is so talented!). We recently had her and her fiance over for dinner, and she brought a delicious dessert that was well worth having her write-up another guest post. Her part is so well written that it really requires minimal introduction.
So read on… and thank you again, Erin, you’re awesome! This cake was sooooooo good!!!
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My guy, Patrick and I, just had the opportunity to check out Emily’s NEW Kitchen in she and Greg’s new place when they invited us over for dinner and drinks last weekend. Our love for cooking is one of the things that Emily and I share so I definitely wanted to know how I could contribute to the dinner. When she told me she was going to be preparing her BLT Pasta (one of my favorite recipes that she’s posted), I decided we needed a dessert…and a great excuse to bake something new! I’m wasn’t quite ready to embrace fall with pumpkin or apple so I decided on an Italian Lemon Cream Cake. I found several different versions of this recipe idea and took the best of them to bake this delicious lemon cake. Emily said that it tastes just like those lemon Girl Scout cookies and she is absolutely right! Enjoy!
Italian Lemon Cream Cake Recipe
Ingredients:
1 pkg – White Cake Mix, plus ingredients to prepare (I prefer Betty Crocker)
1 pkg – Lemon Cake Mix, only ¾ cup will be used (I prefer Betty Crocker)
½ cup – Sour Cream
1 tsp – Vanilla Extract
2 – Lemons
1 ½ cups – Heavy Whipping Cream
16 oz – Mascarpone Cheese
1 ½ cups – Powdered Sugar
4 Tbsp – Melted Butter
Directions:
Preheat oven and prepare the white cake according to the directions on the package
Add the sour cream, vanilla extract, and zest/juice of one lemon to the prepared mix, blend well
Pour equal amounts of the prepared cake mix into two round cake pans
Bake cakes according to cake mix package and cool completely prior to frosting
In a large mixing bowl, combine the mascarpone cheese, zest/juice of the second lemon, and powdered sugar
In a medium mixing bowl, use the whisk attachment with an electric hand mixer to create whipped cream with the heavy whipping cream
Fold the prepared whipped cream into the mascarpone cheese mixture
Frost round, layer cake
Combine melted butter with ¾ cup of lemon cake mix to create crumb topping
Sprinkle/press prepared crumb topping to sides and top of frosted layer cake
And if you have left over mascarpone whipped frosting – don’t let it go to waste! Decorate your cake!
Slice it and eat it!
