Lemon Mascarpone Cake Recipe

If you have been dreaming of the perfect balance between bright, zesty lemon and luxuriously creamy textures, then you are going to adore this Lemon Mascarpone Cake Recipe. This cake brings together light lemon layers, fluffy mascarpone filling, and tangy lemon frosting for a dessert that feels both sophisticated and irresistibly comforting. It’s a crowd-pleaser that never fails to brighten up any occasion, offering a tender crumb with bursts of citrus and a luscious finish that will have you reaching for seconds without hesitation.

Ingredients You’ll Need

Creating this Lemon Mascarpone Cake Recipe is surprisingly straightforward, thanks to the simplicity and quality of the ingredients. Each item plays a vital role, whether it’s adding brightness, structure, creaminess, or sweetness, ensuring the final result is perfectly balanced and delightful in every bite.

• All-purpose flour (2 ½ cups / 312g): The foundation providing structure and tenderness to the lemon cake layers.
• Baking powder and baking soda (2 ½ tsp & ½ tsp): These leavening agents give the cake its beautiful rise and light crumb.
• Salt (½ tsp): Enhances all the flavors, especially the bright lemon notes.
• Unsalted butter (1 cup / 226g + 1 cup for frosting): Adds rich moisture and a silky crumb in both the cake and frosting.
• Granulated sugar (1 ¾ cups / 350g): Sweetens the cake layers just right without overpowering the natural tartness.
• Large eggs (4): Essential for binding, moisture, and creating that tender crumb.
• Lemon zest (1 tbsp + 1 tsp + 1 tsp): Bursting with fresh citrus aroma, it infuses the cake, filling, and frosting with bright flavor.
• Fresh lemon juice (¼ cup + 2 tbsp): Delivers that unmistakable lively tang that makes this cake stand out.
• Pure vanilla extract (1 tsp): Rounds out the flavors and adds depth to the cake layers.
• Buttermilk (1 cup / 240ml): Adds moisture and tenderness while balancing the acidity for a fine crumb.
• Heavy whipping cream (1 cup / 240ml): Whipped to fluffy perfection for the mascarpone filling.
• Mascarpone cheese (1 cup / 225g): Provides a rich, creamy texture for the luscious filling layer.
• Powdered sugar (½ cup for filling + 3 cups for frosting): Sweetens and smooths both filling and frosting, creating that perfect melt-in-your-mouth feel.
• Cream cheese (4 oz / 113g): Blended with butter for a tangy, creamy frosting that complements the lemon beautifully.
• Yellow food coloring (optional): For a sunny pop of color to make your cake as vibrant visually as it tastes.
• Optional garnish (candied lemon peel or lemon curd): Elevates the layers with extra bursts of citrus luxury.

How to Make Lemon Mascarpone Cake Recipe

Step 1: Prepare the Cake Pans

Start by preheating your oven to 350°F (175°C). Proper preparation of your three 8-inch round pans is key — grease them well and line the bottoms with parchment paper. This ensures the cakes bake evenly and release effortlessly once done.

Step 2: Combine Dry Ingredients

Whisk your flour, baking powder, baking soda, and salt in a medium bowl. This mixture is what guarantees your cake layers will have the perfect rise and tender texture without any uneven spots.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat your softened butter and granulated sugar until light and fluffy, which usually takes about 3 to 4 minutes. This step is crucial as it incorporates air into the mixture to give your cake that soft, amazing crumb.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition so everything emulsifies smoothly. Then mix in the fresh lemon zest, lemon juice, and vanilla extract to infuse the batter with fresh, vibrant flavors.

Step 5: Alternate Wet and Dry Ingredients

Add your dry ingredients in three increments, alternating with buttermilk in two increments, starting and ending with the flour. This technique ensures a smooth batter without overmixing, which helps keep the layers tender.

Step 6: Bake the Cake Layers

Divide the batter evenly into your prepared pans and smooth the tops. Bake for 22 to 26 minutes or until a toothpick inserted in the center comes out clean. The smell of lemon wafting through your kitchen at this point is pure joy.

Step 7: Cool the Cake

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Patience here is important so you don’t melt your mascarpone filling during assembly.

Step 8: Make the Mascarpone Filling

Whip the cold heavy cream until soft peaks form, then gently fold in mascarpone cheese, powdered sugar, and lemon zest until the mixture holds stiff peaks. Chill the filling until you’re ready to layer—this keeps it perfectly smooth and spreadable.

Step 9: Make the Lemon Frosting

Beat softened butter and cream cheese until creamy. Gradually add powdered sugar, then mix in lemon juice, zest, and optional food coloring. Beat at high speed to achieve a light and fluffy frosting that’s bursting with citrus tang.

Step 10: Assemble the Cake

Level your cake layers if needed for an even stack. Place one layer on your serving plate, then spread a generous amount of mascarpone filling. For an extra surprise, add spoonfuls of lemon curd or sprinkle with candied lemon peel.

Step 11: Add Remaining Layers

Repeat the layering with the second cake layer and more filling. Finish with the top cake layer for a beautifully tiered masterpiece that’s almost too pretty to cut.

Step 12: Frost the Cake

Use an offset spatula to cover the entire cake with your luscious lemon frosting. Whether you smooth it out or create soft swoops, you’re adding the perfect finishing touch to this dreamy cake.

Step 13: Decorate

Garnish with thin lemon slices, extra zest, or delicate mascarpone swirls. Refrigerate the cake until serving to help it slice cleanly and hold those gorgeous layers intact.

How to Serve Lemon Mascarpone Cake Recipe

Garnishes

Garnishing this Lemon Mascarpone Cake Recipe can be as simple or as elaborate as you like. Thin lemon slices, extra lemon zest, or a few candied lemon peels enhance the citrus appeal visually and texturally, inviting everyone to dive right in.

Side Dishes

Serve this cake alongside a fresh berry salad or a dollop of lightly whipped cream to complement the rich creaminess and tangy flavors. A chilled glass of sparkling wine or bright lemonade also pairs wonderfully to balance the sweetness.

Creative Ways to Present

For a truly special occasion, try layering the cake with small edible flowers or fresh mint leaves between layers. Alternatively, dust the top with a little powdered sugar or drizzle with a lemon glaze to add shine and an extra pop of flavor.

Make Ahead and Storage

Storing Leftovers

This Lemon Mascarpone Cake Recipe keeps beautifully in the refrigerator for up to four days when covered tightly with plastic wrap or stored in an airtight container. The flavors actually deepen and meld together, making each slice even tastier the next day.

Freezing

To freeze, freeze the cake unfrosted and wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the fridge before frosting and assembling. Alternatively, you can freeze the assembled cake, but keep in mind the frosting texture may slightly change.

Reheating

This cake is best served chilled or at room temperature and does not require reheating. If you prefer it slightly warmer, allow the cake to sit at room temperature for about 30 minutes before serving to bring out the full flavor.

FAQs

Can I use regular cream cheese instead of mascarpone?

While mascarpone provides a unique creamy richness perfect for this recipe, you can substitute cream cheese if needed. The texture and flavor may be a bit tangier but still delicious.

How do I prevent the cake from drying out?

Make sure not to overbake your lemon cake layers and store the finished cake tightly covered in the refrigerator. The mascarpone filling also helps keep the cake moist and tender.

Can I make this cake gluten-free?

Yes, with some adjustments. Substitute the all-purpose flour with an appropriate gluten-free blend, keeping the same quantity. Just be sure to choose one that contains xanthan gum for structure.

What is the best way to zest lemons?

Use a microplane or fine grater to remove only the yellow part of the lemon peel. Avoid the white pith underneath, as it can add bitterness to your recipe.

Can I prepare the cake layers in advance?

Absolutely! You can bake the cake layers up to two days in advance and store them wrapped in plastic wrap at room temperature or in the refrigerator. Assemble the cake on the day you plan to serve it for best results.

Final Thoughts

This Lemon Mascarpone Cake Recipe truly feels like a slice of sunshine wrapped in a cloud of creamy goodness. Whether you’re celebrating a special moment or simply treating yourself to a sweet escape, this cake delivers joy with every bite. I wholeheartedly encourage you to roll up your sleeves and try making it yourself — once you do, it’s bound to become a beloved favorite in your dessert repertoire.

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