When it comes to indulgent desserts that never fail to impress, lemon mascarpone cake is a true standout. The zesty tang of lemon combined with the luxurious creaminess of mascarpone creates a flavor harmony that’s simply irresistible. In this recipe article, I’ll guide you through creating your own slice of lemony bliss.
Originating from Italy, where mascarpone is a beloved ingredient in many traditional desserts, this cake brings together the best of both worlds: citrusy freshness and velvety richness. Whether you’re a seasoned baker looking to expand your repertoire or a novice eager to try something new, this lemon mascarpone cake recipe is sure to become a favorite in your kitchen.
Get ready to elevate your baking game with this delightful treat that’s perfect for any occasion, from casual gatherings to special celebrations. Let’s dive into the recipe and discover how simple it is to make a decadent lemon mascarpone cake that will have everyone asking for seconds.
Ingredients
Lemon Cake
- 1 1/2 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Lemon Curd
- 3 large eggs
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup fresh lemon juice
- 6 tablespoons unsalted butter, cubed
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Equipment Needed
For this lemon mascarpone cake recipe, you will need a few essential tools to ensure a smooth baking process and a delectable outcome. Here’s a list of the equipment you will need:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls (various sizes)
- Electric mixer (handheld or stand mixer)
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling racks
- Cake lifter or large spatula
- Offset spatula (for icing)
Having these tools at your disposal will make the preparation and assembly of your lemon mascarpone cake a breeze. Now that we have all the necessary equipment ready, let’s move on to the next steps to bring this delightful cake to life.
Preparation
Preparing the lemon zest and juice is a crucial step in enhancing the citrusy flavor of the lemon mascarpone cake.
Prepping the Lemon Zest and Juice
- Wash and dry the lemons thoroughly to remove any wax or dirt.
- Zest the lemons using a microplane or a fine grater, being careful not to include the bitter white pith.
- Cut the zested lemons in half and juice them using a citrus juicer or by hand, removing any seeds.
- Store the lemon zest in an airtight container in the refrigerator for later use in the cake batter and frosting.
- Set aside the fresh lemon juice to be used in the making of the lemon curd.
- In a heatproof bowl, whisk together the fresh lemon juice, sugar, egg yolks, and lemon zest.
- Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
- Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove the bowl from heat and stir in cold butter until melted and fully incorporated.
- Strain the lemon curd through a fine-mesh sieve to remove any cooked egg bits or zest.
- Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming and refrigerate until completely chilled before using in the cake assembly.
Directions
Making the Cake Layers
I start by preheating the oven to 350°F (175°C) and greasing three 9-inch round cake pans. In a large mixing bowl, I cream together the butter and sugar until light and fluffy. Then, I beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, I mix in the lemon zest and vanilla extract.
In a separate bowl, I combine the flour, baking powder, and salt. Gradually, I add the dry ingredients to the wet ingredients, alternating with the milk. I divide the batter evenly among the prepared cake pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. After baking, I cool the cake layers in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Mascarpone Frosting
To prepare the mascarpone frosting, I beat together the mascarpone cheese and powdered sugar until smooth and creamy. In a separate bowl, I whip the heavy cream until stiff peaks form. Then, I gently fold the whipped cream into the mascarpone mixture until well combined.
Once the cake layers have cooled completely, I assemble the cake by spreading a layer of lemon curd on top of each cake layer, followed by a generous amount of mascarpone frosting. I stack the layers on top of each other, finishing with a final layer of frosting on top. Finally, I garnish the cake with fresh lemon slices and zest for a beautiful and citrusy finish.
Assembly
When it comes to assembling the lemon mascarpone cake, attention to detail is key to creating a stunning dessert that tastes as good as it looks.
Layering the Cakes with Lemon Curd
First, place one cake layer on a serving plate. Spread a generous amount of the prepared lemon curd evenly over the top of the cake layer, ensuring full coverage to infuse each bite with a burst of citrus flavor.
Next, gently place the second cake layer on top of the lemon curd, aligning it carefully to create a neat and symmetrical stack. Repeat the process by spreading another layer of lemon curd over the top of the second cake layer. This step adds richness and tanginess to every slice of the cake.
Frosting the Cake
To frost the cake beautifully, start by generously spreading the mascarpone frosting over the top and sides of the assembled cake. Use a spatula to create smooth, even layers that enhance the overall presentation of the dessert.
Continue spreading the frosting until the entire cake is evenly coated, adding a touch of finesse with swirling motions for a professional finish. Ensure the frosting is thick enough to hold its shape but smooth enough to create a velvety texture that complements the flavors of the cake layers and lemon curd.
Decoration Ideas
Decorating a lemon mascarpone cake can elevate its visual appeal and add extra flavor profiles. One way to enhance the aesthetic of your cake is by adding different garnishes and toppings. Here are some ideas to make your lemon mascarpone cake visually stunning and even more delicious.
- Fresh Berries: Top your lemon mascarpone cake with a variety of fresh berries like raspberries, blueberries, or strawberries. Their vibrant colors will add a pop of color and a refreshing taste to each slice.
- Edible Flowers: Decorate your cake with edible flowers such as pansies, violets, or nasturtiums. These delicate blooms not only look beautiful but also bring a subtle floral note to your dessert.
- Candied Lemon Slices: Candied lemon slices are a sweet and decorative addition to your cake. They provide a burst of citrus flavor and an elegant touch to the presentation.
- Toasted Coconut: Sprinkle toasted coconut flakes on top of your cake for a tropical twist. The crunchy texture and nutty flavor of coconut complement the creamy mascarpone frosting.
- Lemon Zest: Enhance the lemon flavor of your cake by sprinkling lemon zest on top. The bright yellow zest adds a burst of citrus aroma and taste, making each bite refreshing.
Experiment with these garnishes and toppings to tailor your lemon mascarpone cake to your preferences and create a visually appealing dessert that will impress your guests.
Storage and Serving Tips
After creating your delectable lemon mascarpone cake, it’s essential to know how to store it properly to maintain its freshness and taste. Here are some handy tips on storage and serving:
Storage:
- Refrigeration: Place the cake in an airtight container or cover it tightly with plastic wrap to store in the refrigerator. This will help retain moisture and prevent the cake from drying out.
- Shelf Life: Your lemon mascarpone cake can be stored in the refrigerator for up to 3-4 days. Be sure to consume it within this timeframe to enjoy it at its best.
- Freezing: If you want to extend the shelf life, you can freeze the cake. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil before freezing. This will keep the cake fresh for up to 2-3 months.
- Thawing: If you freeze the cake, allow it to thaw in the refrigerator overnight before serving. This gradual thawing process will help maintain the texture and flavors of the cake.
- Garnishes: Before serving, consider adding a sprinkle of fresh lemon zest, a dollop of whipped cream, or a few fresh berries on top of each slice. These garnishes not only enhance the presentation but also add extra bursts of flavor.
- Pairing: For a complete dessert experience, pair your lemon mascarpone cake with a cup of freshly brewed coffee, a scoop of vanilla ice cream, or a glass of sparkling lemonade. The combination of flavors will delight your taste buds and leave your guests wanting more.
By following these storage and serving tips, you can ensure that your lemon mascarpone cake stays fresh, delicious, and visually appealing until the last bite.
Conclusion
Creating a lemon mascarpone cake is a rewarding experience that offers a burst of Italian flavors perfect for any celebration. From the zesty lemon layers to the creamy mascarpone frosting, this cake is a true delight for the taste buds. Remember to follow the storage and serving tips to keep your cake fresh and flavorful. Experiment with different garnishes and pairings to add your unique touch to this classic recipe. Impress your guests with a visually stunning dessert that showcases your baking skills and creativity. Enjoy the process of making and savoring this exquisite lemon mascarpone cake that is sure to be a crowd-pleaser at any event.