Lemon Mascarpone Layer Cake (Print-Friendly Version)
Moist lemon cake with mascarpone frosting and curd for a bright, creamy dessert.
# What You’ll Need to Make This:
→ Lemon Curd
01 -
1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
02 -
2 tsp finely grated lemon zest
03 -
1/3 cup (69g) sugar
04 -
4 egg yolks
05 -
3 tbsp (42g) salted butter
→ Lemon Cake Layers
06 -
2 1/2 cups (325g) all-purpose flour
07 -
1 3/4 tsp baking powder
08 -
1/4 tsp baking soda
09 -
1/2 tsp salt
10 -
1/2 cup (112g) unsalted butter, room temperature
11 -
1/2 cup (120ml) vegetable oil
12 -
1 1/2 cups (310g) sugar
13 -
1/2 tsp vanilla extract
14 -
4 large eggs
15 -
3/4 cup (180ml) milk
16 -
1/2 cup (120ml) fresh lemon juice
17 -
2 tbsp fresh lemon zest
→ Whipped Mascarpone Frosting
18 -
2 1/2 cups (600ml) heavy whipping cream, cold
19 -
1 1/2 cups (173g) powdered sugar
20 -
2 tsp vanilla extract
21 -
16 oz (452g) mascarpone cheese, chilled
# How to Prepare:
01 -
Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160°F, or coats the back of a spoon.
02 -
Pour the lemon curd into a heatproof bowl, cover with clear wrap pressed onto the top of the curd to avoid a film developing, and refrigerate until cold.
03 -
Prepare three 8-inch cake pans with parchment paper circles on the bottom and grease the sides. Preheat oven to 350°F (176°C).
04 -
Combine the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
05 -
Add the butter, oil, sugar, and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes.
06 -
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed.
07 -
Add half of the dry ingredients to the batter and mix until mostly combined. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined. Add the remaining dry ingredients and mix until smooth. Do not overmix.
08 -
Add the lemon zest and gently stir to combine.
09 -
Divide the batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. Remove from the oven and cool for 2-3 minutes, then transfer to cooling racks.
10 -
Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. Add the mascarpone cheese and whip until stiff peaks form. Refrigerate frosting.
11 -
Trim cake domes if needed. Place the first layer of cake on a serving plate, pipe a dam of frosting around the edges, and fill with half of the lemon curd. Add mascarpone frosting on top of the curd, then repeat these steps for the second layer. Add the final cake layer and frost the outside of the cake. Decorate as desired.
12 -
Refrigerate the cake, well-covered, until ready to serve. Serve slightly chilled but not cold.
# Extra Tips:
01 -
Use mascarpone cheese while chilled but soft to ensure smooth incorporation without chunks.