{"id":324045,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/italian-triple-lemon-cream-cake\/"},"modified":"2024-09-05T14:58:38","modified_gmt":"2024-09-05T19:58:38","slug":"italian-triple-lemon-cream-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/italian-triple-lemon-cream-cake\/","title":{"rendered":"Italian Triple Lemon Cream Cake"},"content":{"rendered":"<p>When only the most intense lemon flavor will do, put Italian lemon cream cake on the menu. This gorgeous and impressive three-layer lemon cake recipe taps almost every lemon ingredient we can think of to pack citrus flavor into every bite of this delicate cake. There&#8217;s limoncello, lemon curd and of course fresh lemon zest and juice. Sugar and cream bolster the sharp lemon flavor with sweetness and richness. Though our recipe isn&#8217;t an exact copycat of the discontinued menu item by this same name at The Olive Garden, it does share some similarities with the Cheesecake Factory&#8217;s Italian Cream Torte, specifically a mascarpone cheese cream filling. Olive oil in the cake batter adds another nod to the lemon groves and sea breezes of Italy.<\/p>\n<h2><strong>Italian Lemon Cream Cake Ingredients<\/strong><\/h2>\n<ul>\n<li><strong>Sugar: <\/strong>Sugar is essential to balance the sour flavor of lemon in the cake batter, filling and glaze, keeping the resulting cake rooted firmly in dessert territory.<\/li>\n<li><strong>Olive oil: <\/strong>While most cake recipes turn to shortening or butter as the main sources of richness in the batter, olive oil gives cakes great texture and moisture, while contributing a subtle grassiness to the flavor that suits the citrus in this recipe. For an even simpler route to these flavors, check out our lemon <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-olive-oil-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-olive-oil-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">olive oil<\/a> cake recipe.<\/li>\n<li><strong>Butter:<\/strong> Softened butter, creamed with the olive oil and sugar, helps emulsify the two together and traps air in the cake batter.<\/li>\n<li><strong>Eggs:\u00a0<\/strong>Eggs provide the lemon cake batter with richness, structure and elasticity. It\u2019s always best to use <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature<\/a> eggs when baking cake.<\/li>\n<li><strong>Lemon zest and juice: <\/strong>Lemon zest flavors folded into the cake batter, filling and glaze infuses each one with fresh lemon aroma. Lemon juice in the glaze adds a sharp kick of lemon tartness to the sweet sugar glaze. Before you cut the lemons to juice them remove the zest first. Here&#8217;s the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">easiest way<\/a> to zest a lemon.<\/li>\n<li><strong>Vanilla and lemon extracts: <\/strong>Two baking extracts infuse the cake batter with vanilla and even more lemon flavor. If you don&#8217;t have lemon extract you can omit it our replace it with additional vanilla extract.<\/li>\n<li><strong>Cake flour:<\/strong> Using cake flour in the batter for Italian lemon cream cake will yield a fine crumb and a tender texture, but all-purpose flour will work too.<\/li>\n<li><strong>Baking powder and baking soda: <\/strong>Two leavening agents work together to give these scones a fluffy lift while still preserving the tart flavor of the lemon in the finished product.<\/li>\n<li><strong>Sour cream: <\/strong>Sour cream adds a delightful tang to the batter, but also extra fat and acid, which helps create an undeniably moist and rich cake.<\/li>\n<li><strong>Heavy whipping cream, m<\/strong><strong>ascarpone cheese and m<\/strong><strong>arshmallow creme: <\/strong>Three creamy ingredients, beaten together, form a fluffy cream filling for the triple-layer cake. The mascarpone&#8217;s slight sourness is offset by the intense sweetness of the marshmallow while the whipped cream acts as a blank canvas for both. If you can&#8217;t find mascarpone you can substitute cream cheese instead.<\/li>\n<li><strong>Lemon curd and l<\/strong><strong>imoncello: <\/strong>Two more lemon ingredients infuse the cream filling with lemon flavor. If you want to make a version without alcohol just omit the limoncello and replace it with lemon juice, if you find the texture of the filling needs to be thinned slightly.<\/li>\n<li><strong>Lemon zest strips and mint leaves: <\/strong>Use a channel knife to cut wide strips of lemon zest to garnish the cake the way a bartender might for a martini. Though optional decor elements, these citrus twists and fresh leaves make a nice finishing touch.<\/li>\n<\/ul>\n<h2><strong>Directions\u202f<\/strong><\/h2>\n<h3>Step 1: Make lemon cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2031212\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Italian-lemon-cream-cake_TOHD24_49158_SarahTramonte_1.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste Recipes Italian Lemon Cream Cake is to beat the sugar, oil and butter on medium speed for four 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\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the sugar, oil and butter on medium speed for four 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.<\/p>\n<h3>Step 2: Bake the cake layers<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2031213\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Italian-lemon-cream-cake_TOHD24_49158_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste Recipes Italian Lemon Cream Cake is to Transfer to three greased and floured 8-in. round baking pans. Bake at 350\u00b0F for 14 to 18 minutes or until a toothpick inserted in the center comes out clean\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer to three greased and floured 8-in. round baking pans. Bake at 350\u00b0F for 14 to 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.<\/p>\n<h3>Step 3: Make lemon cream filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2031215\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Italian-lemon-cream-cake_TOHD24_49158_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Italian Lemon Cream Cake is to beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 4: Make lemon glaze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2031216\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Italian-lemon-cream-cake_TOHD24_49158_SarahTramonte_4.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste Recipes Italian Lemon Cream Cake is to in a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 5: Assemble the lemon cream cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2031217\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Italian-lemon-cream-cake_TOHD24_49158_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"Step 5 of Taste Recipes Italian Lemon Cream Cake is to place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with a third of the filling. Repeat the layers. garnish with lemon zest.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat the layers. Top with the remaining cake layer; brush with the remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2031220\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Italian-lemon-cream-cake_TOHD24_49158_SarahTramonte_8.jpg?fit=700%2C1024\" alt=\"Single serving of Taste Recipes Italian Lemon Cream Cake on awhite pate, garnished with lemon zest, full yield and zested lemon peaking in\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h2><strong>Italian Lemon Cream Cake Variations<\/strong><\/h2>\n<ul>\n<li><strong>Try lime instead:<\/strong> Replace the lemon zest, juice, and curd with lime zest, juice and curd.<\/li>\n<li><strong>Add strawberries:<\/strong> Lemon and strawberries are a pairing for the ages. Consider serving slices of Italian lemon cream cake drizzled with fresh <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fresh-strawberry-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/fresh-strawberry-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">strawberry sauce<\/a>.<\/li>\n<\/ul>\n<h2><strong>How to Store Italian Lemon Cream Cake<\/strong><\/h2>\n<p>Store leftover Italian lemon cream cake in an airtight container in the refrigerator for up to five days.<\/p>\n<h3><strong>Can you freeze <\/strong><strong>Italian lemon cream cake<\/strong><strong>?<\/strong><\/h3>\n<p>Yes, you can freeze Italian lemon cream cake. Cut and wrap individual slices of cake tightly in plastic wrap and store them in an airtight container or a freezer bag. To freeze a whole cake, bake and assemble it as instructed. Place the finished cake in the freezer, uncovered, for an hour to set. Once the exterior is frozen and firm, wrap the cake in two layers of plastic wrap followed by a layer of aluminum foil. Defrost the cake by letting it warm up on the counter or in the fridge overnight. Don&#8217;t microwave it or the filling will melt.<\/p>\n<h2><strong>Italian Lemon Cream Cake Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2031219\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Italian-lemon-cream-cake_TOHD24_49158_SarahTramonte_7.jpg?fit=700%2C1024\" alt=\"Single servings of Taste Recipes Italian Lemon Cream Cake on white pates, garnished with lemon zest, on a light blue surface, zested lemon peaking in\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you taste the olive oil in Italian lemon cream cake?<\/h3>\n<p>Olive oil serves only as a mild base flavor in the cake recipe. Sugar, vanilla and lemon mellow out its savory flavor notes. What olive oil really brings to this cake is moisture and texture.<\/p>\n<h3>What kind of lemons should you use to make lemon olive oil cake?<\/h3>\n<p>Most lemons in grocery stores are either Lisbon or Eureka lemons, and either type is good for this cake. If you want to use <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-meyer-lemon\/\" data-name=\"www.tasteofhome.com\/article\/what-is-a-meyer-lemon\/\" data-module=\"content engagement\" data-position=\"embedded links\">Meyer lemons<\/a>, which have a sweeter, more aromatic flavor, you certainly can. The resulting cake will leave a sweeter impression overall.<\/p>\n<h3>Can you use homemade lemon curd in this cake recipe?<\/h3>\n<p>Absolutely, you can use homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/zesty-lemon-curd\/\" data-name=\"www.tasteofhome.com\/recipes\/zesty-lemon-curd\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon curd<\/a> but to prevent your cream filling from being too runny make sure the curd you use has a thick texture that can hold its shape when dolloped onto a plate. If your lemon curd is more of a pouring texture it&#8217;s likely to add too much moisture to the cream filling and give it a runny texture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Citrus flavor shines in our Italian lemon cream cake, which comprises three lemon and olive oil cake layers, lemon curd cream filling and a finishing kiss of lemon glaze.<\/p>\n","protected":false},"author":7061,"featured_media":2115953,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304523,305750,303984,305744,304423,304328,305271,304288,305487,304430,304338,305334,304515,306194,307104,303966,304408,304368,306848,305353,305784,305788,307199,304268,304558,324623,304150,305835],"categories-v2":[308500,310461,309438,308888,311398,308513,311389,308821,308988,308984,308481,309216,259620,310796,308830,308992,309337,308880,312060,310155,308495,308813,308745,309603,309362,311426,311429,310245,259483,308910,309177,309434,311466],"coauthors":[343474],"recommended_recipes":[{"post_title":"Italian Cream Cake","post_link":"\/recipes\/italian-cream-cheese-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Italian-Cream-Cake_EXPS_TOHD24_28232_EricKleinberg_8.jpg"},{"post_title":"Triple-Layer Lemon 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Cake","post_link":"\/recipes\/lemon-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg"},{"post_title":"Favorite Italian Cake","post_link":"\/recipes\/favorite-italian-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40879_C1442966D49C-9.jpg"},{"post_title":"Lemon Olive Oil Cake","post_link":"\/recipes\/lemon-olive-oil-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/Lemon-Olive-Oil-Cake_EXPS_Bake25_251347_MD_P2_12_03_14b.jpg"},{"post_title":"Lemon Sheet Cake","post_link":"\/recipes\/lemon-sheet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Sheet-Cake_EXPS_TOHJJ23_20980_P2_MD_01_11_3b.jpg"},{"post_title":"Lemon Angel Food Cake","post_link":"\/recipes\/lemon-angel-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_28614_AlejandroMonfort_4.jpg"},{"post_title":"Lemon Orange Cake","post_link":"\/recipes\/lemon-orange-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps421_5SD153598C11_05_6b.jpg"},{"post_title":"Easy Lemon Ricotta Cake","post_link":"\/recipes\/lemon-ricotta-cake-2\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Lemon-Ricotta-Cake_EXPS_FT25_261163_JR_0114_7.jpg"},{"post_title":"Lemon Cherry Cake","post_link":"\/recipes\/lemon-cherry-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20372_TH10384_D31B.jpg"},{"post_title":"Coconut-Lemon Ice Cream Cake","post_link":"\/recipes\/coconut-lemon-ice-cream-cake\/","post_image":"\/wp-content\/uploads\/2020\/03\/Lemon-Coconut-Streusel-Ice-Cream-Cake_EXPS_TOHJJ20_242458_E02_06_8b-4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Italian-Triple-Lemon-Cream-Cake_EXPS_TOHD24_49158_SarahTramonte_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/italian-triple-lemon-cream-cake\/","name":"Italian Triple Lemon Cream Cake","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT45M","cookTime":"PT15M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Italian-Triple-Lemon-Cream-Cake_EXPS_TOHD24_49158_SarahTramonte_6.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Citrus flavor shines in our Italian lemon cream cake, which comprises three lemon and olive oil cake layers, lemon curd cream filling and a finishing kiss of lemon glaze.","recipeIngredient":["1 cup sugar","1\/2 cup olive oil","6 tablespoons butter, softened","2 large eggs, room temperature","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","FILLING:","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","GLAZE:","1\/2 cup sugar","3 tablespoons lemon juice","Lemon zest strips and fresh mint leaves"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Transfer to three greased and floured 8-in. round baking pans. Bake at 350&deg; 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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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 zest and mint leaves. Store in the refrigerator."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 528 calories","fatContent":"31g fat (14g saturated fat)","cholesterolContent":"109mg cholesterol","sodiumContent":"217mg sodium","carbohydrateContent":"54g carbohydrate (35g sugars","fiberContent":"0 fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":4,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suefalk"},"reviewBody":"Scrumptious! This recipe is a keeper for lemon fanatics. It\\'s a long list of ingredients, but pre-measuring everything will make this cake come together like a breeze. I can\\'t decide if the cake or the filling is the best part!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JaniceDiGeronimo Paquette","givenName":"JaniceDiGeronimo","familyName":"Paquette"},"reviewBody":"I\u2019ve been craving Italian Lemon Cream Cake. If we\u2019re at an Italian Restaurant it\u2019s my favorite dessert.  Took a while to find a recipe that looked right - this is it!!! Be sure to make your own Lemon curd, it\u2019s so easy and tastes beyond amazing.  Didn\u2019t have 3 8\u201d pans so used 2 and added 3 minutes to bake time and they came out perfect.  Out of sour cream so used Greek yogurt which made no difference.  Used cream cheese instead of mascarpone and added confectioners sugar to cream as no marshmallow in house.  Used extra lemon curd in cream as well - love extra lemon!!  Don\u2019t skip the glaze. It adds the perfect touch and density to the cake. The cream is very soft, let it drizzle down the sides. Not meant to be a picture perfect cake, but the most delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DianeCampbell"},"reviewBody":"A slice of Lemon Heaven! Fresh and delicate in taste. A big hit with family and friends. A must for a summer night.  One of my new favorites.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JessicaBordeaux"},"reviewBody":"Thanks to this marvelous cake I made my friend and coworkers Ooh","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"49158","romance_copy_dek":"Citrus flavor shines in our Italian lemon cream cake, which comprises three lemon and olive oil cake layers, lemon curd cream filling and a finishing kiss of lemon glaze.","enhanced_recipe_title":"Italian Triple Lemon Cream Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup olive oil","IngredientText":"1\/2 cup olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons butter, softened","IngredientText":"6 tablespoons butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon grated lemon zest","IngredientText":"1 teaspoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon lemon extract","IngredientText":"1\/2 teaspoon lemon extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cake flour","IngredientText":"2 cups cake flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sour cream","IngredientText":"1 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup heavy whipping cream","IngredientText":"1\/2 cup heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup Mascarpone cheese","IngredientText":"1\/2 cup Mascarpone cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup marshmallow creme","IngredientText":"1\/2 cup marshmallow creme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup lemon curd","IngredientText":"1\/2 cup lemon curd"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons limoncello","IngredientText":"2 tablespoons limoncello"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon grated lemon zest","IngredientText":"1 teaspoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>GLAZE:<\/b>","IngredientText":"<b class='sIngredient'>GLAZE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons lemon juice","IngredientText":"3 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Lemon zest strips and fresh mint leaves","IngredientText":"Lemon zest strips and fresh mint leaves"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Italian-Triple-Lemon-Cream-Cake_EXPS_TOHD24_49158_SarahTramonte_6.jpg","RecipeId":49158,"AttachmentSourceId":null,"AttachmentSource":"Sarah Tramonte for Taste Recipes","PhotoCredit":"Italian Triple Lemon Cream Cake Recipe photo by Sarah Tramonte for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Italian-Triple-Lemon-Cream-Cake_EXPS_TOHD24_49158_SarahTramonte_6.jpg","ContributorId":null,"Firstname":"Jessie","Lastname":"Grearson","City":"Falmouth","StateDescription":"Maine","IsCommunityCook":false,"TimeCallout":"Prep: 45 min. 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