Description
A bright and elegant lemon cake layered with silky mascarpone cream, offering the perfect balance of fresh citrus flavor and creamy indulgence. This tender, bakery-style dessert is ideal for spring gatherings or any special occasion.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk
1 1/2 cups mascarpone cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tablespoon lemon juice (for filling)
Extra lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar for 3 to 4 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients and mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- For the filling, whip the heavy cream in a chilled bowl until soft peaks form. In a separate bowl, beat the mascarpone with powdered sugar and lemon juice until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Place one cake layer on a serving plate and spread a generous layer of mascarpone cream on top. Add the second cake layer and frost the top and sides with the remaining cream.
- Garnish with extra lemon zest and chill the cake for at least 1 hour before serving.
Notes
Add fresh raspberries or blueberries between layers for extra freshness and color.
Mix a small amount of lemon curd into the filling for a stronger citrus flavor.
Substitute part of the lemon juice with lime juice for a different citrus profile.
Store covered in the refrigerator for up to 3 days and let sit at room temperature for 15 to 20 minutes before serving.
Unfrosted cake layers can be frozen for up to 2 months; avoid freezing the mascarpone filling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
