Description
Create a delightful Lemon Mascarpone Cake with moist lemon layers and luxurious cream filling. This quick and simple recipe blends zesty lemons with rich mascarpone, perfect for family gatherings or special occasions.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans.
- Combine dry ingredients in a bowl and set aside.
- Cream together butter and sugar until fluffy.
- Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
- Alternate adding dry mixture and buttermilk to the creamed mixture.
- Divide batter among prepared pans and bake for 22–26 minutes.
- Let the cakes cool before transferring to wire racks.
- Whip cream and fold in mascarpone, powdered sugar, and lemon zest for filling.
- Beat butter and cream cheese, mix in powdered sugar, lemon juice, and zest for frosting.
- Assemble cake with layers of filling in between and frost the exterior.
- Garnish as desired and refrigerate before serving.
Notes
Ensure all ingredients are at room temperature before starting.
Use cake flour for lighter texture if preferred.
Leftovers can be kept in an airtight container for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg