Description
This Lemon Mascarpone Cake features a delightful flavor combination of tangy lemon and creamy mascarpone. It’s a simple, quick dessert that will brighten any gathering.
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
- 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)
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Combine dry ingredients: flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and buttermilk until just combined.
- Pour batter into prepared pans and bake for 22–26 minutes.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
- Whip heavy cream; fold in mascarpone, sugar, and zest for filling.
- Beat butter and cream cheese for frosting; add powdered sugar, lemon juice, and zest.
- Assemble the cake with layers of mascarpone filling and frost with lemon frosting.
Notes
Ensure all ingredients, especially eggs and butter, are at room temperature.
To keep the cake layers fluffy, avoid overmixing after the flour is added.
This cake can be made ahead and frozen for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg