Name: Lemon Mascarpone Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs, room temperature; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; 1 teaspoon pure vanilla extract; 1 cup buttermilk, room temperature; 1 cup heavy whipping cream, cold; 1 cup mascarpone cheese, cold; ½ cup powdered sugar, sifted; 4 ounces cream cheese, softened; 2 tablespoons fresh lemon juice; lemon zest (to taste); yellow food coloring (optional)

Description

This Lemon Mascarpone Cake features moist lemon layers, velvety mascarpone filling, and fluffy frosting—ideal for any occasion and a true crowd-pleaser.

Ingredients

Scale

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature
1 cup heavy whipping cream, cold
1 cup mascarpone cheese, cold
½ cup powdered sugar, sifted
4 ounces cream cheese, softened
2 tablespoons fresh lemon juice
lemon zest (to taste)
yellow food coloring (optional)

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Instructions

Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans.
Mix together the flour, baking powder, baking soda, and salt in a bowl.
Cream the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs one by one, then mix in lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry mixture and buttermilk until just combined.
Divide batter into the prepared pans and bake for 22-26 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Whip the heavy cream until soft peaks form, then fold in mascarpone, powdered sugar, and lemon zest until stiff peaks form.
In another bowl, beat cream cheese and butter, then add powdered sugar and lemon juice and zest.
Assemble the cake by layering with mascarpone filling and frosting; decorate as desired.

Notes

Ensure all ingredients are at room temperature for the best results.
Don’t overmix the batter to avoid a dense cake—mix just until combined.
Store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 24g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg