Lemon Mascarpone Layer Cake Recipe

I layered lemon curd and whipped mascarpone frosting into a Moist Lemon Cake, and the unexpected technique I used to keep the curd perfectly set is the secret that makes this worth reading about.

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I made this Lemon Mascarpone Layer Cake because sometimes you want something bright and a little unexpected, not just another sweet thing. The pop of lemon zest wakes up every bite and the mascarpone cheese gives it a silky, almost tangy hush that keeps you going back for more.

I layered a silky Lemon Curd Filling with clouds of Mascarpone Frosting and it somehow feels fancy but not fussy, you know? It’s the kind of cake that makes people ask subtle questions like how did you get it so light, or why does it taste like summer in a forkful.

Try not to tell everyone.

Ingredients

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All-purpose flour gives structure and carbs, low fiber unless you use whole grain
Unsalted butter adds rich fat and flavor, makes cake moist, high in calories
Eggs bind, add protein and moisture, they also help the cake rise
Lemon zest and juice give bright sour-tart pop, vitamin C and aroma
Mascarpone is creamy, high fat, adds silky richness and subtle tang to frosting
Granulated sugar sweetens, fuels browning and texture, little nutrients beyond calories
Sour cream brings tender crumb and slight tang, adds moisture and richness
Powdered sugar sweetens smoothly, dissolves fast, helps frosting whip light and silky
Heavy cream whips into airy peaks, gives body to frosting, high fat content

Ingredient Quantities

For the cake
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temp
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 cup sour cream, room temp
- 1 teaspoon vanilla extract

For the lemon curd
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 3 lemons)
- 2 tablespoons lemon zest
- 4 large egg yolks
- 6 tablespoons unsalted butter, cut into pieces
- Pinch of salt

For the whipped mascarpone frosting
- 16 ounces mascarpone cheese, cold
- 1 1/2 cups powdered sugar, sifted
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- Pinch fine salt
- 1 tablespoon lemon zest (optional)

Assembly and garnish (optional)
- 2 tablespoons fresh lemon juice or simple syrup to brush layers
- Fresh berries or extra lemon zest for decoration

How to Make this

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1. Preheat oven to 350°F. Grease and line three 8 inch round cake pans with parchment and lightly flour, or spray with baker spray, and set aside. In a bowl whisk together 3 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt. Tip: spoon and level the flour so you don’t end up with a dry cake.

2. In a large bowl beat 1 1/2 cups (3 sticks) softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Beat in the 4 large eggs one at a time, scraping the bowl between additions. Add 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract and mix until combined.

3. Add the dry ingredients in three additions, alternating with 1 cup room temperature sour cream, beginning and ending with the dry mix. Mix just until combined each time, scraping the sides. Don’t overmix or the cake will get tough.

4. Divide batter evenly between the prepared pans (use a scale if you want even layers). Bake 22 to 28 minutes or until a toothpick inserted comes out with a few moist crumbs and the tops bounce back. Let cool in pans 10 minutes, then turn out to a rack to cool completely. Hack: chill layers briefly before trimming if they domed a lot, makes leveling way easier.

5. While cakes cool make the lemon curd: in a small saucepan whisk 1 cup granulated sugar, 1/2 cup fresh lemon juice, 2 tablespoons lemon zest and 4 large egg yolks until smooth. Cook over medium low heat, stirring constantly with a heatproof spatula or whisk, until thickened and it coats the back of the spoon, about 6 to 10 minutes. If you have a thermometer aim for 170 to 175°F. Remove from heat and whisk in 6 tablespoons unsalted butter, cut into pieces, and a pinch of salt. Strain into a bowl for extra silky curd, cover surface with plastic to prevent skin and chill until cool.

6. Make the whipped mascarpone frosting: keep 16 ounces cold mascarpone and 1 cup cold heavy cream in the fridge until ready. In a bowl beat the mascarpone with 1 1/2 cups sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of fine salt until smooth but don’t overbeat or it will get grainy. In a separate bowl whip the heavy cream to soft peaks then gently fold the whipped cream into the mascarpone mixture until evenly combined. Option: fold in 1 tablespoon lemon zest if you want a brighter flavor.

7. Level the cake layers if needed. Lightly brush each layer with 2 tablespoons fresh lemon juice or simple syrup to keep them moist. Place first layer on your cake board or plate, spread a thin layer of mascarpone, then a generous spoonful of chilled lemon curd (don’t put so much it squishes out). Repeat with the next layer and top layer.

8. Crumb coat the whole cake with a thin layer of mascarpone frosting and chill 20 to 30 minutes to set. Then apply a final even layer of frosting, smoothing with an offset spatula or bench scraper. If you want a rustic look just swipe the top with a spatula, its cute either way.

9. Garnish with fresh berries and extra lemon zest if you like. Chill the finished cake at least 1 hour before slicing so the curd and frosting set. To slice cleanly, run a knife under hot water, wipe dry, and slice. Store covered in the fridge up to 3 days.

Equipment Needed

1. Oven, preheated to 350°F
2. Three 8-inch round cake pans, plus parchment paper and baker spray or flour for prepping them
3. Stand mixer or electric hand mixer (for creaming butter and whipping the mascarpone), though you can do it by hand if you’re brave
4. Mixing bowls (large for batter, small for curd), a whisk and a rubber spatula for scraping sides
5. Measuring cups and spoons, and a kitchen scale if you want perfectly even layers
6. Small saucepan and a heatproof spatula or whisk for the lemon curd, plus an instant-read thermometer if you have one
7. Fine-mesh strainer and plastic wrap to chill the curd without a skin forming
8. Cooling rack, offset spatula and bench scraper for leveling and frosting, plus a serrated knife for trimming layers

FAQ

Q: Can I make parts of this cake ahead of time?

A: Yes. Bake the layers up to two days ahead, cool completely, wrap tightly in plastic wrap and keep in the fridge. Lemon curd keeps in an airtight jar in the fridge for up to two weeks, or freeze for longer. Frosting is best made the day you assemble, but mascarpone can be mixed and chilled for a day if needed. If you want to freeze layers, wrap well and freeze up to one month.

Q: My whipped mascarpone frosting is too soft or runny, how do I fix it?

A: Chill the bowl, beaters and mascarpone for 15 minutes then rewhip on medium speed. Add a little more sifted powdered sugar to firm it, or gently fold in 1 to 2 tablespoons cold heavy cream and chill to set. For a more stable finish, dissolve 1 teaspoon unflavored gelatin in 2 tablespoons cold water, warm slightly to melt, cool a bit and add slowly while whipping.

Q: Cake turned out dense or sank in the middle, what went wrong?

A: Most common causes are overmixing the batter after adding flour, not using room temperature ingredients, or opening the oven door too early. Measure flour by spooning and leveling, cream butter and sugar until light, and fold flour just until combined. Make sure your baking powder is fresh and oven is preheated to the right temperature.

Q: Can I substitute cream cheese for mascarpone?

A: Yes, you can. Use full fat cream cheese and beat it smooth before combining with cream. Expect a tangier, firmer frosting. To mimic mascarpone richness add a little heavy cream while whipping, taste as you go.

Q: How do I keep my cake layers from getting soggy when I add lemon curd?

A: Brush each layer lightly with 1 to 2 tablespoons of simple syrup or fresh lemon juice before adding curd. Use a thin layer of curd, chill the cake for 15 to 30 minutes between layers to let things set, then finish with the mascarpone frosting. That keeps the curd from seeping into the crumb.

Q: How should I store leftovers and how long will the cake last?

A: Because of mascarpone and curd, keep the assembled cake in the fridge and eat within 2 to 3 days. If you need longer, remove frosting and freeze baked layers wrapped tightly for up to one month, thaw in the fridge overnight, then refrost.

Lemon Mascarpone Layer Cake Recipe Substitutions and Variations

Unsalted butter (1 1/2 cups)
- Salted butter, same amount, but cut the recipe salt to 1/4 teaspoon, works great
- Neutral oil (canola or vegetable) about 1 1/8 cups, gives a moister crumb but less buttery flavor
- Vegan stick butter, 1:1, for dairy free baking, chill batter a bit before baking
Sour cream (1 cup)
- Full fat Greek yogurt, 1:1, nearly identical texture and tang
- Buttermilk, 3/4 cup plus 1/4 cup plain yogurt to thicken, or just 3/4 cup buttermilk if you dont mind a slightly looser batter
Mascarpone (16 ounces)
- Full fat cream cheese, softened, 1:1, beat until super smooth, frosting will be a bit tangier
- Well drained ricotta blitzed in a food processor then folded with about 1/3 cup heavy cream to reach similar richness and texture
All purpose flour (3 cups)
- Gluten free all purpose blend, 1:1, make sure it contains xanthan gum or add about 1/2 teaspoon per cup
- Swap up to half for whole wheat pastry flour for a nuttier cake, sift it to avoid a dense crumb

Pro Tips

1) Weigh your batter or use a measuring cup to split it evenly into the pans so layers bake the same. If one domes a lot, pop it in the fridge for 15 minutes before trimming, makes leveling way easier and you waste less cake.

2) Keep mascarpone and cream cold right up until you use them. Beat the mascarpone gently until smooth, whip the cream to soft peaks in a separate bowl, then fold them together. Dont overbeat or the frosting goes grainy, and if it starts to break, chill it for a bit then finish folding slowly.

3) Cook the curd low and slow and aim for about 170 to 175°F so it thickens without scrambling. Always strain it and press plastic wrap to the surface while it cools so you dont get a skin. If you’re nervous about curdling, temper the yolks with a little of the hot lemon mixture first.

4) Brush layers lightly with simple syrup or lemon juice to keep them moist but dont soak them, you want moisture not mush. When assembling, spread a thin protective layer of frosting under the curd or use less curd in the middle layers so it doesnt ooze out when you stack.

5) Chill the finished cake at least an hour before slicing and slice with a knife warmed under hot water, wiping it clean between cuts for neat slices. Cake holds well in the fridge for a few days, but for best texture bring slices to just below room temp before serving so the mascarpone isnt too firm.

Lemon Mascarpone Layer Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I layered lemon curd and whipped mascarpone frosting into a Moist Lemon Cake, and the unexpected technique I used to keep the curd perfectly set is the secret that makes this worth reading about.

Servings

servings

Calories

938

kcal

Equipment: 1. Oven, preheated to 350°F
2. Three 8-inch round cake pans, plus parchment paper and baker spray or flour for prepping them
3. Stand mixer or electric hand mixer (for creaming butter and whipping the mascarpone), though you can do it by hand if you’re brave
4. Mixing bowls (large for batter, small for curd), a whisk and a rubber spatula for scraping sides
5. Measuring cups and spoons, and a kitchen scale if you want perfectly even layers
6. Small saucepan and a heatproof spatula or whisk for the lemon curd, plus an instant-read thermometer if you have one
7. Fine-mesh strainer and plastic wrap to chill the curd without a skin forming
8. Cooling rack, offset spatula and bench scraper for leveling and frosting, plus a serrated knife for trimming layers

Ingredients

For the cake
3 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temp
2 tablespoons lemon zest (about 2 lemons)
1/4 cup fresh lemon juice
1 cup sour cream, room temp
1 teaspoon vanilla extract
For the lemon curd
1 cup granulated sugar
1/2 cup fresh lemon juice (about 3 lemons)
2 tablespoons lemon zest
4 large egg yolks
6 tablespoons unsalted butter, cut into pieces
Pinch of salt
For the whipped mascarpone frosting
16 ounces mascarpone cheese, cold
1 1/2 cups powdered sugar, sifted
1 cup heavy cream, cold
1 teaspoon vanilla extract
Pinch fine salt
1 tablespoon lemon zest (optional)
Assembly and garnish (optional)
2 tablespoons fresh lemon juice or simple syrup to brush layers
Fresh berries or extra lemon zest for decoration

Directions

Preheat oven to 350°F. Grease and line three 8 inch round cake pans with parchment and lightly flour, or spray with baker spray, and set aside. In a bowl whisk together 3 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt. Tip: spoon and level the flour so you don't end up with a dry cake.
In a large bowl beat 1 1/2 cups (3 sticks) softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Beat in the 4 large eggs one at a time, scraping the bowl between additions. Add 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract and mix until combined.
Add the dry ingredients in three additions, alternating with 1 cup room temperature sour cream, beginning and ending with the dry mix. Mix just until combined each time, scraping the sides. Don't overmix or the cake will get tough.
Divide batter evenly between the prepared pans (use a scale if you want even layers). Bake 22 to 28 minutes or until a toothpick inserted comes out with a few moist crumbs and the tops bounce back. Let cool in pans 10 minutes, then turn out to a rack to cool completely. Hack: chill layers briefly before trimming if they domed a lot, makes leveling way easier.
While cakes cool make the lemon curd: in a small saucepan whisk 1 cup granulated sugar, 1/2 cup fresh lemon juice, 2 tablespoons lemon zest and 4 large egg yolks until smooth. Cook over medium low heat, stirring constantly with a heatproof spatula or whisk, until thickened and it coats the back of the spoon, about 6 to 10 minutes. If you have a thermometer aim for 170 to 175°F. Remove from heat and whisk in 6 tablespoons unsalted butter, cut into pieces, and a pinch of salt. Strain into a bowl for extra silky curd, cover surface with plastic to prevent skin and chill until cool.
Make the whipped mascarpone frosting: keep 16 ounces cold mascarpone and 1 cup cold heavy cream in the fridge until ready. In a bowl beat the mascarpone with 1 1/2 cups sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of fine salt until smooth but don't overbeat or it will get grainy. In a separate bowl whip the heavy cream to soft peaks then gently fold the whipped cream into the mascarpone mixture until evenly combined. Option: fold in 1 tablespoon lemon zest if you want a brighter flavor.
Level the cake layers if needed. Lightly brush each layer with 2 tablespoons fresh lemon juice or simple syrup to keep them moist. Place first layer on your cake board or plate, spread a thin layer of mascarpone, then a generous spoonful of chilled lemon curd (don't put so much it squishes out). Repeat with the next layer and top layer.
Crumb coat the whole cake with a thin layer of mascarpone frosting and chill 20 to 30 minutes to set. Then apply a final even layer of frosting, smoothing with an offset spatula or bench scraper. If you want a rustic look just swipe the top with a spatula, its cute either way.
Garnish with fresh berries and extra lemon zest if you like. Chill the finished cake at least 1 hour before slicing so the curd and frosting set. To slice cleanly, run a knife under hot water, wipe dry, and slice. Store covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.