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This lemon mascarpone layer cake transforms any gathering into a special occasion with its bright citrus flavor and luxurious mascarpone frosting. The combination of tangy lemon curd and rich, velvety frosting creates an irresistible dessert that balances sweetness with refreshing acidity.
I first created this cake for my sister's spring garden party, and the bright yellow slices against the creamy white frosting had everyone reaching for seconds before they'd finished their first piece.
Ingredients
- Fresh lemons: Providing both juice and zest crucial for authentic flavor. Use Meyer lemons when in season for a sweeter profile.
- Mascarpone cheese: The star ingredient that elevates this from ordinary cake to luxurious dessert. Look for high-quality Italian brands for best results.
- Heavy whipping cream: With minimum 36% fat content ensures a stable frosting that holds its shape.
- All-purpose flour: Provides structure while maintaining tenderness. Avoid self-rising flour which will affect the leavening.
- Salted butter: In the lemon curd balances the sweetness and enhances the citrus notes.
Step-by-Step Instructions
- Prepare Lemon Curd:
- Cook all curd ingredients in a double boiler while whisking continuously until the mixture thickens and reaches 160°F. This slow gentle heating prevents the eggs from scrambling while allowing the mixture to thicken properly. Watch for the moment it coats the back of a spoon and leaves a clear path when you run your finger through it.
- Create Cake Layers:
- Cream butter, oil, sugar, and vanilla thoroughly for a full two minutes. This extended creaming creates air pockets that give the cake its light texture. The combination of butter and oil provides both flavor and moisture retention so the cake stays tender even when chilled.
- Mix Wet and Dry Ingredients:
- Alternate adding dry ingredients with the milk lemon juice mixture, beginning and ending with dry. This method prevents gluten development that would make the cake tough. Fold in zest last to preserve the volatile oils that contain most of the lemon fragrance.
- Prepare Mascarpone Frosting:
- Whip cream, powdered sugar, and vanilla to soft peaks before adding the chilled mascarpone. This sequence prevents the mascarpone from becoming overbeaten, which can cause the frosting to break and become grainy. The frosting will thicken quickly once mascarpone is added.
- Assemble Cake:
- Create a frosting dam before adding lemon curd to each layer. This containment system prevents the curd from seeping out and creating unstable layers. Fill remaining space with frosting to create level surfaces for stacking subsequent layers.
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The mascarpone cheese is truly the magic ingredient here. I discovered its transformative power after years of making traditional buttercream cakes. The first time I served this version at a family gathering, my grandmother, who rarely eats sweets, asked for the recipe and now makes it for all her bridge club meetings.
Storing Your Masterpiece
This cake maintains its quality exceptionally well in the refrigerator for up to four days. The mascarpone frosting actually improves with a slight chill, developing more complex flavor notes while maintaining its luxurious texture. Always store in a cake container to prevent the cake from absorbing refrigerator odors. Allow to sit at room temperature for 20 minutes before serving for the perfect consistency.
Mascarpone Troubleshooting
Working with mascarpone requires attention to temperature and mixing technique. Always use chilled mascarpone directly from the refrigerator, but let it soften slightly for about 10 minutes before incorporating. If your frosting becomes grainy or loose after adding mascarpone, it likely overheated during mixing. Fix this by chilling the bowl and beaters, then rewhipping gently just until smooth.
Lemon Variations
The lemon flavor profile can be customized based on your preference for intensity. For a more subtle lemon note, reduce the zest by half in the cake layers. For an intensified citrus punch, add a tablespoon of limoncello to both the cake batter and the mascarpone frosting. You can also substitute Meyer lemons when in season for a sweeter, less acidic profile that pairs beautifully with the creamy mascarpone.
Serving Suggestions
This cake presents beautifully on a white cake stand with fresh edible flowers or candied lemon slices. For a complete dessert experience, serve slightly chilled slices with a small glass of limoncello or prosecco. The cake pairs wonderfully with a dollop of lightly sweetened blackberry or raspberry compote, which introduces a delightful color contrast and complementary flavor.
Frequently Asked Questions
- → Can I make this cake ahead of time?
Yes, you can make the cake layers and lemon curd up to 2 days in advance. Store the cake layers at room temperature wrapped tightly in plastic, and keep the lemon curd refrigerated until ready to assemble.
- → Can I substitute mascarpone cheese?
If mascarpone is unavailable, you can substitute it with cream cheese, although the flavor and texture may vary slightly. Ensure the cream cheese is softened for easy mixing.
- → How do I store the assembled cake?
The assembled cake should be stored in the refrigerator, well covered, to maintain freshness. It’s best served slightly chilled but not cold.
- → Can I freeze the cake layers?
Yes, the cake layers freeze well. Wrap each cooled layer tightly in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before assembling.
- → What tips ensure the frosting stays firm?
Use cold mascarpone cheese and heavy whipping cream to help the frosting stay firm. Avoid overmixing, as it can cause the mascarpone to break down and lose its texture.