Description
This Lemon Mascarpone Cake features moist lemon layers, topped with a delightful fluffy cream filling. Perfect for any occasion, it’s easy to make and bursting with fresh flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp lemon zest
- 0.5 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese
- 0.5 cup powdered sugar
- 2 tbsp lemon zest
- 0.5 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 0.25 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat softened butter and sugar until light and fluffy.
- Add eggs, lemon zest, lemon juice, and vanilla extract, mixing well.
- Alternately add dry ingredients and buttermilk to the mixture until combined.
- Divide batter into pans and bake for 22–26 minutes until golden.
- Cool cakes in pans for 10 minutes then turn out on racks to cool completely.
- Whip heavy cream in a bowl until soft peaks form; then mix in mascarpone, powdered sugar, and lemon zest until stiff peaks.
- Beat butter and cream cheese until smooth, then gradually add powdered sugar, lemon juice, and zest until fluffy.
- To assemble, layer cakes with mascarpone filling in between, then frost the top and sides with lemon frosting.
Notes
Ensure butter and eggs are at room temperature for best mixing results.
Chill frosting if too soft to achieve a better spreadable consistency.
You can freeze individual slices wrapped well for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg