Name: Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream
Prep time: 30 min
Cook time: 26 min
Total time: 56 min
Cuisine: American
Ingredients: 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; 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; 1 tsp lemon zest (for filling); 1 cup unsalted butter (for frosting); 4 oz cream cheese; 3 cups powdered sugar (for frosting); 2 tbsp fresh lemon juice; 1 tsp lemon zest (for frosting); yellow food coloring (optional)

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There’s something truly enchanting about a Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream that brings sunshine to any gathering. Imagine a soft, fragrant lemon cake wrapped in a cloud of light, airy mascarpone filling, each slice whispering sweet nothings of citrus zest. It’s a cake that doesn’t just taste delicious; it makes your senses dance. Each mouthful melts luxuriously, revealing the perfect balance between tangy lemon and sweet cream, a delightful reminder of sunny days spent outdoors.

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

I recall the first time I made this charming dessert. It was a bright spring afternoon, and the kitchen filled with the invigorating scent of baking lemons. My family gathered around as I whipped the mascarpone, watching the magic unfold. This cake quickly became a favorite at birthday parties and potlucks. It’s an irresistible treat ready to make anyone’s day a little brighter. With every slice, I invite you to celebrate the season of renewal and warmth with this delightful creation.

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in just about 1 hour, making it perfect for a last-minute dessert.
Irresistible Flavor: Experience the light, refreshing taste of lemon paired with rich mascarpone cream—so satisfying!
Eye-Catching Appeal: The layers of bright lemon and creamy frosting make it a showstopper at any gathering.
Flexible Serving: Perfect for spring celebrations, modern brunches, or even just a sweet afternoon snack.
Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting with almond flour!

Ingredients You’ll Need

All-purpose flour (2 ½ cups): The backbone of the cake, providing structure. For a gluten-free option, use a gluten-free all-purpose blend.
Baking powder (2 ½ tsp): Helps the cake rise, contributing to its fluffy texture. Make sure it’s fresh for the best results!
Baking soda (½ tsp): Works with the acidity in the buttermilk to create a lovely rise and tenderness.
Salt (½ tsp): Balances the sweetness and enhances flavor.
Unsalted butter (1 cup): Provides moisture and richness. Room temperature butter will blend more easily.
Granulated sugar (1 ¾ cups): Sweetens the cake and helps achieve a light texture; never substitute with brown sugar here.
Large eggs (4): Work best at room temperature for uniform mixing, resulting in a fluffier cake.
Lemon zest (1 tbsp): Adds a vibrant lemony aroma; always use fresh zest from organic lemons if possible.
Fresh lemon juice (¼ cup): Brightens the cake; freshly squeezed really enhances the flavor.
Pure vanilla extract (1 tsp): A hint of vanilla rounds out the citrusy notes beautifully.
Buttermilk (1 cup): Keeps the cake tender and moist. If you don’t have it, mix milk with a bit of vinegar or lemon juice as a substitute.

For the Mascarpone Filling

Heavy whipping cream (1 cup): Whips up beautifully, adding a luscious texture to the filling; it must be cold for best results.
Mascarpone cheese (1 cup): Offers a rich, creamy flavor; ensure it’s also cold for easy whipping.
Powdered sugar (½ cup): Sweetens the filling without the gritty texture of granulated sugar.
Lemon zest (1 tsp): Brighten the filling with more lemon flavor.

For the Lemon Frosting

Unsalted butter (1 cup): Essential for creamy frosting; make sure it’s softened to room temperature.
Cream cheese (4 oz): Adds flavor and creaminess; softening is key for easy blending.
Powdered sugar (3 cups): Provides the right sweetness for the frosting.
Fresh lemon juice (2 tbsp): Offers tasty, tart notes; use freshly squeezed.
Lemon zest (1 tsp): Enhance the frosting’s brightness.
Yellow food coloring (optional): To brighten the frosting if desired; it’s purely decorative.

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

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper. This little step makes sure your cakes come out easily and don’t stick.

Combine Dry Ingredients: In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mixing these together first ensures even distribution of the leavening agents for a perfectly rising cake.

Cream Butter and Sugar: In a large mixing bowl, beat the softened 1 cup of unsalted butter and 1 ¾ cups of granulated sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3–4 minutes. This step adds air into your batter, creating a fluffy cake texture.

Add Eggs and Flavorings: Add the 4 large eggs one at a time, mixing well after each addition. Incorporate 1 tablespoon of lemon zest, ¼ cup of fresh lemon juice, and 1 teaspoon of pure vanilla extract until the mixture is smooth and combined.

Alternate Wet and Dry Ingredients: Gradually add the dry ingredients in three parts, alternating with 1 cup of room temperature buttermilk added in two parts. Always start and end with the dry ingredients. Mix on low speed until just combined to avoid overmixing, which keeps your cake tender.

Bake Until Golden: Pour the batter evenly into the prepared pans. Smooth the tops and pop them in the oven for about 22–26 minutes, or until you can insert a toothpick in the center, and it comes out clean. The cakes should be lightly golden at the edges and fragrant!

Cool the Cake: Let the cakes cool in the pans for about 10 minutes before carefully turning them out onto wire racks. Allow them to cool completely before you assemble—this helps prevent the filling from melting.

Make the Mascarpone Filling: In a chilled mixing bowl, whip the 1 cup of cold heavy whipping cream until soft peaks form. Gently fold in 1 cup of cold mascarpone, ½ cup of sifted powdered sugar, and 1 teaspoon of lemon zest. Continue whipping until it thickens into a smooth filling—be careful not to overwhip!

Make the Lemon Frosting: In another large bowl, beat 1 cup of softened butter and 4 ounces of softened cream cheese together until smooth. Gradually mix in 3 cups of sifted powdered sugar on low speed until combined. Add 2 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, and optional food coloring, then beat on medium-high for 2–3 minutes until fluffy.

Assemble the Cake: Level the cooled cake layers if necessary for stability. Place one layer on your cake stand or serving plate and spread a generous amount of the mascarpone filling evenly on top. For a delightful twist, consider adding a layer of lemon curd or sprinkle with chopped candied lemon peel.

Add Remaining Layers: Repeat this process with the second layer, topping it with more filling, then finally place the last cake layer on top. It should look like a sweet, creamy tower!

Frost the Cake: Carefully spread the lemon frosting over the top and sides using an offset spatula. Whether you prefer a smooth surface or soft swoops and swirls for texture, make it yours!

Decorate: For a final touch, garnish the cake with thin lemon slices, lemon zest, or creative mascarpone swirls. Pop it in the refrigerator until you’re ready to serve for the best slicing results.

Storing & Reheating

To store the Lemon Mascarpone Cake, keep it at room temperature for up to 2 days, covered loosely with plastic wrap to maintain freshness. For longer storage, refrigerate for up to a week in an airtight container. If you want to freeze any leftovers, wrap the cake tightly in plastic wrap and foil. It will keep its quality for up to 3 months. For easy enjoyment later, thaw in the fridge overnight before serving. Do note that freezing might slightly change its texture; refreshing it with a light re-whip of the frosting can bring back some fluffiness!

Chef’s Helpful Tips

Make sure your ingredients, particularly eggs and butter, are at room temperature to ensure they combine smoothly.
Avoid overmixing once you’ve added the flour; this can lead to a denser cake.
If your cake layers dome too much in the oven, gently press them down while they’re still warm for even layers.
For enhanced lemon flavor, feel free to add an extra teaspoon of lemon zest in both the filling and frosting.
This cake can be made ahead for gatherings—prepare and freeze the layers, then assemble and frost the day you plan to serve them.
Store any leftover mascarpone filling separately for delightful use in parfaits or as a fruit dip!

Don’t you just love the thought of creating something so fresh and uplifting? The Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream is not just a dessert; it’s an experience filled with memories and delicious bites. With its airy texture and vibrant lemon flavor, it’s an invitation to keep exploring, experimenting, and enjoying the baking journey. So go ahead, gather your ingredients, and let this delightful cake bring a little sunshine into your day!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day or two ahead and store them wrapped in plastic wrap at room temperature. Alternatively, freeze the layers for up to 3 months. Just be sure to frost it on the day of serving to keep it fresh!

What can I substitute for mascarpone cheese?

If you’re unable to find mascarpone cheese, cream cheese or a mixture of whipped cream and sour cream can work as substitutes. While they will alter the flavor slightly, they still deliver that luscious creaminess.

Why is my cake dense?

If your cake turns out denser than expected, it could be due to overmixing the batter once you added the flour. Mixing too much develops gluten, leading to a heavier texture. Always mix on low just until combined!

How can I add even more lemon flavor?

You can up the lemon flavor by adding a bit more lemon zest to both the cake batter and the frosting. Additionally, incorporating some lemon curd between the layers makes for an incredible burst of citrus in every bite!