Introduction

This Lemon Mascarpone Layer Cake is a bright and creamy dessert that balances zesty lemon curd with rich mascarpone frosting. Perfect for spring or summer gatherings, it offers a tender crumb and refreshing flavors that will delight any crowd.

The image shows a round, two-layer white cake covered in smooth white frosting. Around the base of the cake, thin lemon slices are evenly placed, forming a bright yellow border. On top, there are six swirls of white whipped cream arranged in a circle, each topped with a curved lemon slice and a fresh green mint leaf. In the center of the cake, a full round lemon slice sits flat, acting as the main decoration. The cake is placed on a metal tray that rests on a white marbled surface, with some extra lemon wedges and mint leaves scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
2 tsp finely grated lemon zest

1/3 cup (69g) sugar
4 egg yolks

3 tbsp (42g) salted butter
2 1/2 cups (325g) all-purpose flour

1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar

1/2 tsp vanilla extract
4 large eggs
3/4 cup (180ml) milk

1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest
2 1/2 cups (600ml) heavy whipping cream, cold

1 1/2 cups (173g) powdered sugar
2 tsp vanilla extract
16 oz (452g) mascarpone cheese, chilled

Instructions

Step 1: To make the lemon curd, combine lemon juice, lemon zest, sugar, egg yolks, and salted butter in a double boiler or metal bowl over simmering water. Whisk constantly until the mixture thickens and reaches 160°F or coats the back of a spoon. Pour into a heatproof bowl, cover with plastic wrap pressed onto the surface, and refrigerate until cold.
Step 2: Prepare three 8-inch cake pans by greasing the sides and lining the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 4: In a large mixing bowl, beat unsalted butter, vegetable oil, sugar, and vanilla extract on medium-high speed until light and fluffy, about 1 1/2 to 2 minutes.
Step 5: Add eggs one at a time, mixing until mostly combined after each addition. Scrape down the bowl as needed.
Step 6: Add half of the dry ingredients to the batter and mix until mostly combined.

Step 7: Combine milk and fresh lemon juice. Gradually add this mixture to the batter, mixing until well combined.
Step 8: Add the remaining dry ingredients and mix until smooth. Be careful not to overmix. Scrape down the bowl if necessary.
Step 9: Stir in the fresh lemon zest gently to distribute evenly.

Step 10: Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Step 11: Let cakes cool in pans for 2-3 minutes, then transfer to wire racks to cool completely.
Step 12: To make the frosting, whip heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.

Step 13: Add chilled mascarpone cheese to the whipped cream and continue whipping until stiff peaks form. Chill the frosting until ready to use.
Step 14: If needed, level the cake layers by slicing off the domed tops with a serrated knife.
Step 15: Place the first cake layer on a serving plate. Pipe a tall dam of frosting around the edge to contain the filling.

Step 16: Spread half of the chilled lemon curd evenly inside the frosting dam on the first layer.
Step 17: Spread a layer of mascarpone frosting over the lemon curd, filling the dam completely.
Step 18: Add the second cake layer and repeat with the remaining lemon curd and frosting.

Step 19: Place the final cake layer on top and smooth frosting over the entire cake.
Step 20: Use an offset spatula to create stripes on the cake’s sides if desired. Pipe frosting swirls on top and decorate with lemon candies and white pearl sprinkles.
Step 21: Refrigerate the cake well covered until ready to serve. It’s best served slightly chilled but not cold.

Tips & Variations

Use chilled but not too warm mascarpone cheese to achieve a smooth, firm frosting without lumps.
For extra lemon flavor, add a teaspoon of lemon extract to the frosting mixture.
To make the cake dairy-free, substitute the butter and mascarpone with vegan alternatives and use coconut cream for whipping.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to sit at room temperature for 15-20 minutes before serving for the best creamy texture. Leftovers can be kept wrapped tightly in the fridge, but the frosting may soften over time.

How to Serve

A slice of three-layer lemon cake sits on a white plate with a gray metal texture. The cake has a soft, light yellow sponge on each layer, separated by two layers of bright yellow lemon filling and white creamy frosting. The top and sides of the cake are covered in smooth white frosting. There is a white frosting swirl on the side of the slice, with a silver fork placed next to it. In the background, lemon halves and slices rest on a white marbled surface with green leaves adding color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made up to a week in advance and stored tightly covered in the refrigerator.

How do I prevent the cake layers from drying out?

Make sure not to overbake the cakes and cool them completely before frosting. Storing the cake covered in the fridge helps maintain moisture as well.