Description
This Lemon Mascarpone Cake features moist lemon-infused layers paired with a smooth mascarpone filling and a tangy lemon cream cheese frosting. Perfectly balanced with fresh lemon zest and juice, this cake is a delightful treat for spring or summer celebrations, offering a bright, refreshing flavor in every bite.
Ingredients
Scale
For the Lemon Cake Layers
- 2 ½ cups (312g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
For the Mascarpone Filling
- 1 cup (240ml) heavy whipping cream, cold
- 1 cup (225g) mascarpone cheese, cold
- ½ cup (60g) powdered sugar, sifted
- 1 tsp lemon zest
- Optional: chopped candied lemon peel or lemon curd for layering
For the Lemon Frosting
- 1 cup (226g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 3 cups (360g) powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Yellow food coloring (optional, for added color)
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3–4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.
- Alternate Wet and Dry Ingredients: Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture. Mix on low speed until just combined. Do not overmix.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks and allow to cool completely before assembling.
- Make the Mascarpone Filling: In a chilled mixing bowl, whip the cold heavy cream with a hand mixer until soft peaks form. Add the mascarpone, powdered sugar, and lemon zest, then continue whipping until stiff peaks form and the mixture is smooth. Chill until needed.
- Make the Lemon Frosting: In a large bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low until incorporated. Add the lemon juice, lemon zest, and optional food coloring, then beat on medium-high speed for 2–3 minutes until light and fluffy.
- Assemble the Cake: Level the cake layers if necessary. Place one layer on a cake stand or serving plate. Spread a generous amount of mascarpone filling evenly on top. If desired, add small spoonfuls of lemon curd or a sprinkle of candied lemon peel.
- Add Remaining Layers: Repeat the layering process with the second cake layer and more mascarpone filling. Top with the final cake layer.
- Frost the Cake: Spread the lemon frosting over the top and sides of the cake using an offset spatula. Smooth the frosting or add soft swoops for texture, depending on your preference.
- Decorate: Garnish the finished cake with thin lemon slices, lemon zest, or extra mascarpone swirls. Refrigerate until ready to serve for best slicing results.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for best mixing and texture.
- Do not overmix the batter to keep the cake tender and light.
- Chill the mascarpone filling thoroughly to help it set properly.
- You can use lemon curd or candied lemon peel for added flavor and decoration inside the cake.
- Store the cake refrigerated and bring to room temperature before serving for best flavor.
- If you want a more intense lemon flavor, increase the lemon zest by 1 teaspoon.
