Description
A delightful Lemon Mascarpone Cake featuring moist lemon layers, creamy mascarpone filling, and fluffy lemon frosting, perfect for any celebration or sweet treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (from 2 lemons)
- ¼ cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- Optional: Candied lemon peel or lemon curd
- 1 cup unsalted butter (for frosting)
- 4 oz cream cheese
- 3 cups powdered sugar (sifted)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Yellow food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and buttermilk until just combined.
- Divide batter into pans and bake for 22–26 minutes. Cool in pans before transferring to racks.
- Whip heavy cream until soft peaks form, then add mascarpone, powdered sugar, and lemon zest until stiff peaks form.
- Beat softened butter and cream cheese until smooth, then add powdered sugar, lemon juice, and zest for frosting.
- Assemble cake with layers, mascarpone filling, and frost the exterior of the cake.
Notes
For a gluten-free version, substitute all-purpose flour with a suitable gluten-free blend.
Room temperature ingredients mix better, ensuring a smoother batter.
Chilling the mascarpone filling before assembly enhances its texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 26g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg