Description
This Lemon Mascarpone Cake features moist lemon layers paired with fluffy mascarpone cream for a refreshing dessert. Perfect for parties, it’s simple to make and full of irresistible flavor!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 tsp lemon zest
- 1 cup unsalted butter
- 4 oz cream cheese
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans.
- Combine dry ingredients: flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs, lemon zest, lemon juice, and vanilla extract, mixing until combined.
- Alternately add dry ingredients and buttermilk, mixing gently.
- Divide batter into prepared pans and bake for 22–26 minutes.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip heavy cream, then add mascarpone, powdered sugar, and lemon zest until stiff peaks form.
- For frosting, beat butter and cream cheese, then add sugar, lemon juice, and zest until creamy.
- Assemble cake with layers of mascarpone filling and frost the outside and top with lemon frosting.
Notes
Use room temperature ingredients for better mixing.
Store leftovers in an airtight container for up to 5 days.
For a gluten-free version, substitute all-purpose flour with gluten-free flour.
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 38g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 85mg