"While Italian cuisine tends to be known for its tomatoes, basil, and mozzarella, there's an ingredient known well in Italy that also deserves recognition. Lemons, grown in Southern Italy along the Amalfi Coast and the Sorrento Peninsula, are used widely in drinks, pastas, and dessert. The hot summers of the Mediterranean provide the perfect climate for the tangy citrus, and paired with the proximity to the sea, has caused the fruit to become prominent in the country's cuisine."
"Italian lemon cream cake is a dessert made with the fresh flavors of Italy, with bright, tangy lemon in every buttery layer. In this Italian lemon cream cake recipe written with developer Michelle McGlinn, the cake's buttermilk base is filled with lemon flavor and stacked with a layer of mascarpone cream swirled in between. Topped with buttery, airy-soft vanilla crumble, the cake is a perfect balance of textures bursting with lemon in every bite."
Lemons from the Amalfi Coast and Sorrento Peninsula thrive in hot Mediterranean summers and appear widely in Italian drinks, pastas, and desserts. The citrus pairs with seafood and fried dishes and features prominently in limoncello and pasta al limone. The Italian lemon cream cake combines a buttermilk cake base infused with lemon and a mascarpone cream layer swirled between cake layers. A buttery, airy-soft vanilla crumble tops the cake, adding contrasting texture. Cake flour is recommended for a tender crumb in both the cake and the crumble, and crumble flour can be baked before or after combining for best results.
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