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Lemon Mascarpone Layer Cake Recipe

★★★★★

4.7 from 119 reviews
  • Author: Mariam
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This luscious Lemon Mascarpone Layer Cake combines moist, zesty cake layers with a rich, creamy mascarpone frosting and tangy homemade lemon curd. Perfectly balanced with fresh lemon juice and zest, this layered cake is a refreshing treat ideal for spring and summer gatherings or special occasions. The cake’s light texture, creamy filling, and vibrant citrus flavor make it a delightful dessert that’s sure to impress.

Ingredients

Scale

Lemon Curd

  • 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

Cake Layers

  • 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

Mascarpone Frosting

  • 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

  1. 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, reaches 160°F, or coats the back of a spoon. Pour into a heatproof bowl, cover with plastic wrap pressed onto the surface to prevent film formation, and refrigerate until cold.
  2. Prepare Cake Pans and Ingredients: Preheat oven to 350°F (176°C). Line three 8-inch cake pans with parchment circles and grease the sides. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature unsalted butter, vegetable oil, sugar, and vanilla extract on medium-high speed until light and fluffy, about 1 1/2 to 2 minutes. This step is crucial for cake texture.
  4. Add Eggs: Add eggs one at a time, mixing well after each addition. Scrape down the bowl sides as necessary to ensure thorough incorporation.
  5. Incorporate Dry Ingredients (Part 1): Add half of the flour mixture to the batter and mix until mostly combined.
  6. Add Milk and Lemon Juice: Combine milk and lemon juice, then gradually add this mixture to the batter, mixing until well combined.
  7. Incorporate Dry Ingredients (Part 2): Add the remaining flour mixture and mix until smooth and fully incorporated, being careful not to overmix.
  8. Add Lemon Zest: Gently fold fresh lemon zest into the batter to distribute evenly.
  9. Bake the Cake Layers: Divide batter evenly among prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cakes cool in pans for 2-3 minutes, then turn out onto racks to cool completely.
  10. Make the Mascarpone Frosting: In a chilled large mixing bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Add chilled mascarpone cheese and whip until stiff peaks form. Refrigerate frosting until ready to use.
  11. Prepare Cake Layers for Assembly: If needed, level the cake tops by removing domes with a serrated knife.
  12. Assemble the First Layer: Place the first cake layer on a serving plate. Pipe a tall dam of mascarpone frosting around the edge using a pastry tip (like Ateco 808). Spread half the lemon curd evenly inside the dam, filling it halfway. Top with a layer of mascarpone frosting, spreading to fill the rest of the dam space.
  13. Assemble the Second Layer: Add the second cake layer and repeat the lemon curd and mascarpone frosting filling as before.
  14. Add Final Cake Layer and Frost: Place the third cake layer on top. Smooth mascarpone frosting evenly around the sides and top of the cake.
  15. Decorate: Use an offset spatula to create a striped pattern on the frosting sides if desired. Pipe frosting swirls on top and decorate with lemon slice candies and white pearl sprinkles.
  16. Chill Before Serving: Refrigerate the assembled cake well-covered until ready to serve. For best texture and flavor, serve slightly chilled but not ice cold. Cake stays fresh for 2-4 days when properly covered.

Notes

  • When making lemon curd, stirring constantly prevents curdling and ensures smooth texture.
  • Creaming butter and sugar properly is key to a light, fluffy cake.
  • Do not overmix the batter after adding flour to avoid dense cake layers.
  • Use chilled but soft mascarpone cheese to ensure a smooth frosting without lumps.
  • Piping a frosting dam helps keep filling layers neat and contained.
  • Serve the cake slightly chilled for optimal flavor and texture.
  • Store cake covered in refrigerator for up to 4 days to maintain freshness.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon mascarpone cake, lemon curd cake, layered lemon cake, mascarpone frosting, lemon layer cake, citrus cake dessert

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Find it online: https://aromaofgrandma.com/lemon-mascarpone-layer-cake-recipe/