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This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting! It’s light, yet sweet and tart and so darn good! It’ll be your new favorite cake for spring!
So today I’m sharing an update on this recipe. I originally posted it about 2 years ago and it had kind of mixed reviews during it’s time. The lemon curd and frosting are solid and I’ve used them many times in many ways, but some people had issues with the cake layers. I find with most recipes that there are always people who have trouble. It’s the nature of baking. But if people have enough trouble, it catches my attention. And being one who would prefer that everyone be successful (even though I know that’s nearly impossible), I thought I’d give this recipe an update.
When I shared my Lemon Poppyseed Cake last year, I fell in love with it. The cake layers are pretty perfect and the reviews back it up. So I decided to swap out the original lemon cake layers used in this cake with the lemon cake layers from that cake. Everything else is the same. Even if you loved the original version of this cake, you might want to try this new version because I do think it’s even better.
So if you’ve never seen this cake before, let’s chat about it a bit. This cake was inspired largely by this Lemon Mascarpone Cream Pie that I made shortly before making the original version of this cake. I loved the sweet and tart flavor with the smooth mascarpone cheese and thought it might bake a fabulous cake. Boy, was I right!
To get started making it, you’ll make the lemon curd. It’s fairly simple to make with lemon juice and zest, sugar, egg yolks and butter. It’s cooked over a double boiler (or in a bowl over a pot of simmering water) and when cooled, thickens nicely for layering inside the cake.
The cake itself is lemon heaven. It is wonderfully moist from the addition of some oil along with the butter used. Plus, it uses both lemon juice and lemon zest for that great flavor.
And then there’s the frosting. If you’ve made my Berry Mascarpone Layer Cake before, then you’ve made this frosting and know how amazing it is. So light and tasty with the flavor of the mascarpone cheese! You’ll make homemade whipped cream and then add mascarpone cheese to it and you’re done!
Once everything is made, put the cake together and dig in!
The flavors of this cake are seriously amazing. The lemon cake is tender, sweet and super moist. The curd is plenty tart and full of lemon flavor. The cake and curd alone are wonderful together, but then you add the whipped mascarpone frosting and it takes it over the top! It softens the tartness and sweetness of the cake and adds a creaminess that is perfection! I love, love, love the flavors and textures together. Hard to stop eating it!
If you’re a big fan of the original recipe, you can download a PDF file of it here.
NOTE: This recipe was updated on 5/13/20 to address concerns about the cake layers being dense. It’s a new recipe for the cake layers, but the filling and whipped frosting are the same.
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Lemon Mascarpone Layer Cake
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting!
Ingredients
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
LEMON 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
WHIPPED 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. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
TO MAKE THE CAKE LAYERS:
3. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Add the lemon zest and gently stir to combine.
9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
TO MAKE THE FROSTING AND ASSEMBLE CAKE:
11. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
13. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes, if needed.
14. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
15. Spread half of the lemon curd evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
16. Add some mascarpone frosting to the top of the lemon filling and spread into an even layer to fill in the remaining dam space.
17. Add the second layer of cake and repeat the filling layer with the remaining lemon curd and additional mascarpone frosting.
18. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
19. Frost the outside of the cake, then use an offset spatula to create a striped pattern on the sides of the cake, if desired. Pipe swirls of frosting onto the top of the cake and finish it off with some lemon slice candies and white pearl sprinkles.
20. Refrigerate well covered until ready to serve. I find that the cake is best when served a little chilled, but not cold. Cake should stay fresh when well covered for 2-4 days.
*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting.
Nutrition
- Serving Size: 1 Slice
- Calories: 618
- Sugar: 41.9 g
- Sodium: 281.9 mg
- Fat: 38.7 g
- Carbohydrates: 61.1 g
- Protein: 9.1 g
- Cholesterol: 187.5 mg
Categories
Enjoy!
The cake batter made was not enough for three pans. Should have only been for two 8″ rounds. Came out about the size of two pancakes stacked on each other. With that amount of baking powder it should have risen. I tested my baking powder and it is good. I followed the recipe with no substitutions. I had to run to the store and purchase a cake mix to save me from the dinner plans I had for tonight and this cake. Sorry the measurements need to be worked on better.
I’m sorry to hear you didn’t get the right result, but I do not believe it’s the recipe. The cake has plenty of great reviews, bother here and as the cake layers in my lemon poppyseed cake. When baked correctly, the layers should be about an inch or so tall each. It sounds like they didn’t rise properly. You mention baking powder in your comment, but not baking soda. Did you add the baking soda? because that could be the issue.
Dear Lindsay
I have looked at a bunch of comments so far, and as a beginner chef (I would not call myself a chef quite yet though) I was wondering if you could maybe tell me some of the things that might go wrong in this recipe? (it is for someone special)
I know about overmixing the egg and mascarpone.
I know to not leave the mascarpone and cream out otherwise they will separate,
but that is about it.
Any ideas?
From
Kai
Do you want to be sure not over measure your flour; cream the butter, oil, and sugar mixture until it’s light and color and fluffy, about two minutes; don’t over mix the cake batter after you add the dry ingredients. For the whipped cream, you are correct about the mascarpone cheese. You don’t want it to get too warm, or it can become liquidy. I hope that helps!
Why does the video show adding sour cream but there was no mention of it in the list of ingredients?
The video was for the old version of the cake layer (the filling and frosting are the same). I thought the new video had been added, but something must’ve happened. Anyhow, the new version is there and correct.
Hi,
Beautiful cake and yummy recipe. I have 9in cake pans.. will this still work fine?
Yes, 9 inch pans are fine. The cake won’t be as tall though. If you’d like it to still have the height, you could do 1 1/2 recipes worth.
Is this frosting easy to color ? Or would it be hard due to over mixing?
You can definitely color it, but you would want to be careful you don’t stir too much and deflate it. You could try adding some color during the whipping process, to help reduce the amount of folding/stirring at the end.
Cake layers are pancakes Not much of a rise on it.
They should rise to about 1 inch or so in height when baked properly. I would check your baking powder and baking soda to make sure they are still good. Also, be sure that you fully and properly cream the sugar and butter.
Hi, can I ask how long in advance the lemon curd can be made and kept in the fridge?
Thank you!
It can be stored in the fridge for 1-2 weeks.
the video is showing sour cream but it is not listed on the ingredient list?
Can I use a Bundt pan to make this cake rather than 3 8 inch cake pans?
I haven’t tested it before to say for sure. It would likely be a good bit more dense.
Can I use buttermilk in place of the milk ?
I haven’t tested it in this recipe. It’d add more acid to the cake batter, so it just depends on if it’s too much and affects the cake or not. I’m not certain without trying it.
I had marscapone at room temp. It looked like it had curled! Still tasted good! Had made it before and everyone raved it as their favorite frosting!
I’m glad it was a hit! You so want to be careful with your mascarpone cheese though. If it gets too warm, it can separate and ruin your frosting.
Hi Lindsay, I love this recipe and my family too! I have a question: I plan to make it again for my niece’s birthday, and the cake will be out of the fridge for several hours. I am afraid it will melt! How do I avoid that? Thank you!
I’m so glad you enjoy it! If this cake is sitting out in the heat or sun, it probably won’t last super long. I would try to keep it in the air conditioning, and then it should be OK to sit out for a couple hours.
The frosting came out grainy and waterly 🙁 I looked online and it said that mascarpone is not to be overbeaten or else it will be grainy..there was no fix for my poor frosting it was delicious and I poured it on top of my lemon cake although it was lumpy but flavorful. I think it should be mentioned that whipping mascarpone over 30 seconds may cause unfixable lumps. Just a suggestion! 🙂
You certainly don’t want to over whip it, but more than 30 seconds shouldn’t cause it to break down that quickly. Ultimately, you want to stop whipping when the whipped cream is well combined and thick enough. If you whip past that point, it can break down whipped cream, or cause it to be dry and overly thick. You don’t want to over whip it regardless of the mascarpone. The other possible cause is that the mascarpone got too warm. It can cause the same result.
This looks delicious.. I’m a bit confused. When I watched the video, you added sour cream to cake batter, but I didn’t see it listed in the ingredients. Also, in video it was egg whites added rather than “eggs” as listed in written recipe/instructions. Please clarify. Thank you so much! 🍋
There is a note above the video that the recipe was updated and the cake layers are now different. I left the video so that they other components and building of the cake could be seen and helpful. I’ve gone ahead and removed the video, since it seems to have caused confusion. Sorry about that!
I do not see the new updated recipe with amounts of egg whites and sour cream ?? Please adivse
The new version of the recipe has whole eggs, not egg whites and sour cream.
Can this cake be made as a 9×13 with no lemon curd?
Yes, I have used it in a 9×13 for a lemon poke cake. Turns out great!
How did you do the poke cake? Making this cake for my daughters 13th bday this weekend, but need to make extra for all the guests! Do you put the curd into the pokes??
You can find the lemon poke cake here.