Name: Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream
Prep time: 30 min
Cook time: 26 min
Total time: 56 min
Cuisine: Italian
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 1 tbsp lemon zest; 1/2 cup fresh lemon juice; 1 tsp pure vanilla extract; 1 cup buttermilk; 1 cup heavy whipping cream; 1 cup mascarpone cheese; 1/2 cup powdered sugar; 4 oz cream cheese, softened; Yellow food coloring (optional)

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The mouthwatering aroma of lemon wafts through the air, where bright sunshine meets the inviting scent of buttery cake. As I slice into this Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream, the tender layers reveal their silky cream filling, glistening with a hint of lemon zest. Picture fluffy, velvety frosting gripping each layer like a cozy hug, making it impossible to resist a second slice. It’s the perfect confection for spring gatherings, warm family dinners, or simply a sunny afternoon indulgence.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream

Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream

This cake brings back memories of my grandmother’s kitchen, where laughter and baking went hand in hand. I recall her zesting lemons, the citrus fragrance mingling with the sounds of her cheerful stories. Baking was a heartfelt tradition, one where every slice was shared with love. Now, as I invite you to create this Lemon Mascarpone Cake, I hope it sparks your joyful memories in the kitchen, making it a sweet centerpiece for your special occasions.

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep, you’ll have this beauty in the oven and baking away!
Irresistible Flavor: The harmonious blend of lemon zest and creamy mascarpone creates a dreamy experience that dances on your taste buds.
Eye-Catching Appeal: This cake isn’t just delicious; its tall layers and fluffy frosting make it a stunning centerpiece.
Flexible Serving: Perfect for brunches, tea parties, or even as a birthday surprise — it’s versatile enough for any occasion.
Diet-Friendly Options: You can easily adapt this recipe to suit your dietary needs, whether that’s gluten-free flour or vegan cream alternatives.

Ingredients You’ll Need

All-Purpose Flour: Provides the structure. Make sure to measure correctly for perfect layers. Cake flour can be used for a lighter texture.
Baking Powder and Baking Soda: Essential for leavening, giving the cake its soft and airy texture.
Unsalted Butter: Ensure it’s softened for easy mixing, contributing moisture and richness. You can use a vegan butter alternative if needed.
Granulated Sugar: Sweetness to balance the tartness of the lemon. Brown sugar adds a richer flavor but might alter the cake’s color.
Large Eggs: Room temperature eggs help create a better emulsion for a fluffy batter. Don’t try to substitute them unless you’re making a vegan version.
Lemon Zest and Juice: Freshly squeezed juice and zest enhance the vibrant lemon flavor, making it the star of the show.
Pure Vanilla Extract: Adds depth to the flavor profile. Always opt for pure extract over imitation for natural taste.
Buttermilk: The acidity of buttermilk tenderizes the gluten, yielding a moist cake. You can substitute with a mix of milk and vinegar if you don’t have any on hand.
Heavy Whipping Cream: Creates a rich, fluffy filling. Ensure it’s cold for perfect whipping.
Mascarpone Cheese: This creamy ingredient lends a luxurious texture to the filling. Cream cheese can be a suitable alternative, though it will have a tangier flavor.
Powdered Sugar: Sweetens the mascarpone filling and frosting while ensuring smoothness.
Cream Cheese: Used in the frosting for a perfectly balanced flavor, though it can be omitted for a lighter taste.
Yellow Food Coloring (Optional): Adds a cheerful pop of color. Leave it out if you prefer a natural hue.

How to Make Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). While it warms up, generously grease three 8-inch round cake pans and line the bottoms with parchment paper. This small step makes all the difference in ensuring your beautiful layers come out without a hitch.

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps aerate the flour while evenly distributing the leavening agents. Set this aside as you focus on the wet ingredients.

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, which should take about 3–4 minutes. This step is crucial for incorporating air into your batter, leading to a delightful rise.

Add Eggs and Flavorings: Add the eggs one at a time, making sure each one is fully incorporated before moving on. Follow this by mixing in the lemon zest, fresh lemon juice, and pure vanilla extract. The fruity and fragrant notes will flatter your senses, promising a delicious cake ahead.

Alternate Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture in three parts, alternating with the buttermilk in two parts. This method prevents the batter from becoming tough, allowing for a perfectly tender cake. Mix on low, just until combined — no need for perfection here!

Bake Until Golden: Divide your luscious batter evenly among the prepared pans and smooth the tops. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. The cakes should have barely golden edges and a lovely fragrant aroma filling your kitchen.

Cool the Cake: Let the cakes cool in the pans for 10 minutes before carefully turning them out onto wire racks. Allow them to cool completely before moving on; this is critical for the assembly process later on.

Make the Mascarpone Filling: In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the cold mascarpone, sifted powdered sugar, and lemon zest until stiff peaks form. This light and creamy mixture will serve as the perfect filling to elevate your cake.

Make the Lemon Frosting: In a separate large bowl, beat the softened butter and cream cheese together until smooth. Gradually mix in the sifted powdered sugar, and then add in the fresh lemon juice and zest. If you’re feeling playful, mix in a drop of yellow food coloring. Beat on medium-high speed until the frosting is fluffy and lovely.

Assemble the Cake: Once the cake layers are completely cool, level them using a serrated knife if necessary. Place one layer on your cake stand or serving plate, and spread a generous amount of your mascarpone filling evenly on top. For an extra zing, consider adding some lemon curd or candied lemon peel.

Add Remaining Layers: Proceed with the second cake layer, adding more mascarpone filling. Finally, stack on your last layer, taking care when placing it so that everything aligns beautifully.

Frost the Cake: Spread that zesty lemon frosting generously over the top and around the sides of the cake using an offset spatula. It’s totally okay if you want to create some swoops for texture—make it your own!

Decorate: To top it all off, you can garnish your stunning cake with thin slices of lemon, a sprinkle of extra lemon zest, or playful swirls of mascarpone. Once done, refrigerate the cake for a little while; this helps with slicing when it’s time to serve.

Storing & Reheating

You can keep your Lemon Mascarpone Cake at room temperature for up to a day, but for longer storage, it’s best to refrigerate it in an airtight container for up to a week. If you find yourself with leftovers that you can’t consume quickly, slice it and wrap it tightly in plastic wrap; it can be frozen for up to three months. When you’re ready to enjoy it again, just thaw it overnight in the fridge and warm individual slices in the microwave for about 15-20 seconds. Note that the frosting may soften a bit, but it will still taste incredible!

Chef’s Helpful Tips

Make sure all your ingredients, especially the eggs and butter, are at room temperature before beginning to ensure a smooth batter.
Avoid overmixing once you add the dry ingredients to prevent a dense cake.
If you’re feeling fancy, drizzle a thin layer of warm lemon glaze on top of the frosted cake for extra shine and flavor.
Want a zingier kick? Consider adding a little bit more lemon juice or zest, but be careful not to overdo it — balance is key!
If you’re preparing for an event, this cake can be made a day ahead; just frost it just before serving for optimal freshness.

The Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream is stunning and delicious, brightening any table it graces. The tangy lemon flavor paired with the creamy mascarpone filling creates a delightful contrast that truly shines. I encourage you to experiment with flavors, tweaking it to fit your cravings. Whether you’re enjoying a slice with coffee, sharing with friends at a party, or indulging on a cozy afternoon, this cake is bound to become a cherished recipe in your kitchen.

Recipe FAQs

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day ahead and store them in an airtight container. Just wait to frost it until the day you plan to serve it, ensuring it stays fresh and fluffy.

Can I use a different type of cheese in the filling?

Yes, if mascarpone isn’t available, cream cheese can work as a substitute, offering a slightly tangier flavor. Be sure to blend it thoroughly for the best texture!

How can I adjust the sweetness of the frosting?

Feel free to tweak the amount of powdered sugar in the frosting to suit your taste. If you prefer it less sweet, start with half the sugar and taste as you go!

What can I serve with this cake?

This cake pairs wonderfully with fresh berries, a scoop of vanilla ice cream, or even a sweet drizzle of lemon curd. Get creative with your toppings—each addition can lend a different twist!