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### **Instructions**
1. **Bake the Cake**
Prepare cake batter as directed, adding lemon zest, lemon juice, and vanilla extract. Bake in two 8″ or 9″ round pans. Let cool completely.
2. **Make the Lemon Cream Filling**
In a mixing bowl, beat mascarpone (or cream cheese), powdered sugar, and lemon extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fluffy and smooth.
3. **Assemble the Cake**
Place one cake layer on a serving plate. Spread a generous layer of lemon cream filling over the top. Add the second cake layer. Spread remaining lemon cream over the top and sides of the cake.
4. **Decorate**
Gently press crushed vanilla wafers or cake crumbs into the sides of the cake. Dust the top with powdered sugar and garnish with lemon zest or slices for a fresh finish.
5. **Chill & Serve**
Refrigerate the cake for at least 2 hours before serving to let the flavors meld and the cream set. Slice and enjoy!
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### **Tips & Variations**
* **Make it Homemade**: Swap the boxed mix for your favorite from-scratch white or lemon cake.
* **Zest It Up**: Use Meyer lemons for a slightly sweeter citrus flavor.
* **Boozy Option**: Brush cake layers with a little limoncello before assembling for a fun adult twist.
* **Cupcake Version**: Turn it into lemon cream cupcakes for a party-ready treat.
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### **A Little Slice of Italy**
There’s something timeless about **Italian Lemon Cream Cake** — it’s sweet without being too sugary, rich yet refreshingly light. It feels like a special occasion cake that doesn’t require one, and it’s the kind of recipe you’ll reach for when you want to impress without stress.
Whether you serve it after Sunday dinner, at a bridal shower, or alongside an espresso with a good book, this cake brings sunshine to the table in every slice.
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