Classic Lemon Mascarpone Cake Recipe
Written by MasterClass
Last updated: Jul 15, 2022 • 3 min read
Lemon mascarpone cake is a light, citrusy layer cake. Make a lemon mascarpone cake for a special occasion.
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What Is Lemon Mascarpone Cake?
Lemon mascarpone cake is a lemon layer cake made with buttermilk, yogurt, fresh lemon juice, lemon zest, and layers of mascarpone frosting and lemon curd. The acidic buttermilk and juice react with baking soda or baking powder, which allows the cake to rise. Yogurt also adds moisture and a subtle tangy flavor to the cake. Mascarpone, also known as Italian cream cheese, is a rich, creamy cheese made from cow’s milk and has an especially high percentage of butterfat. This makes for a whipped cream frosting with more structure and creaminess. Bakers often fold in fresh fruit, such as blueberries to balance the tanginess of the cake.
4 Tips for Making Lemon Mascarpone Cake
Follow these tips to make a light, lemony cake with mascarpone frosting:
- 1. Use plain, full-fat yogurt. Use unsweetened, full-fat, plain yogurt made with whole milk to make lemon mascarpone cake. This will produce the best tasting cake possible with a rich, buttery crumb.
- 2. Adapt the fillings. In addition to the fresh lemon juice and zest, you can easily adjust the lemon cake recipe to suit your taste preferences. Swap vegetable or canola oil for the more robust olive oil. Incorporate your favorite spices into the batter to introduce different flavor combinations, or stir in some chocolate chips, blueberries, or chopped nuts for some textural variation.
- 3. Experiment with different toppings. Top this cake with a variety of garnishes and sauces to alter the flavor profile. Line the top of this tangy cake with fresh fruit, like tart berries or a swirl of fruit preserves. For a more robust frosting, swap mascarpone frosting for cream cheese buttercream.
- 4. Make individual cakes. For individual desserts, divide the batter evenly between muffin tin cups to make lemon cupcakes with mascarpone frosting.
Lemon Mascarpone Cake Recipe
makes
8-inch round cakeprep time
30 mintotal time
1 hrcook time
30 minIngredients
For the lemon cake:
For the frosting:
Note: Total time does not include 30 minutes of inactive time.
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Grease 3 8-inch cake pans with melted butter or nonstick spray. Line the bottom of each pan with parchment paper.
- 3
In a medium bowl, whisk together the flour, baking powder, and kosher salt.
- 4
In a large bowl, whisk together the sugar, lemon zest, lemon juice, yogurt, eggs, and pure vanilla extract until well combined.
- 5
Add the dry ingredients to the wet ingredients and stir to incorporate. Gently fold in the buttermilk.
- 6
Using a rubber spatula, fold in the oil.
- 7
Divide the batter evenly between the prepared pans and smooth the top with the rubber spatula.
- 8
Bake the cake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 30 minutes for a round cake.
- 9
Place the pan on the wire rack and let the cake cool in the pan for 10 minutes, then transfer the cake to the wire rack to cool to room temperature.
- 10
While the cake is cooling, make the frosting. Add the mascarpone to a chilled mixing bowl. Using an electric mixer, beat the mascarpone on medium-low speed while gradually adding the heavy cream until it is a creamy, liquid consistency. Increase the speed to high and beat until soft peaks form.
- 11
Add confectioners’ sugar and vanilla extract to the mascarpone cream, beating on low speed until incorporated. Increase to high speed and beat until stiff peaks form.
- 12
Using a serrated knife, cut the domes off of the cakes.
- 13
Add a small dollop of frosting to a cake stand, cake platter, or cake board, and then place the bottom layer on top, cut side down.
- 14
Transfer half of the frosting to a large piping bag with a large round tip. Pipe a layer of frosting over the first cake layer and then spread with half of the lemon curd.
- 15
Add a second cake layer, cut side down. Repeat frosting and spread with remaining lemon curd. Add the top layer of cake, cut side down. Use the piping bag to fill in any gaps between the layers of mascarpone filling.
- 16
Use an offset spatula to wipe away any excess frosting, leaving just enough to coat the outside of the cake. Chill the cake until the outside is firm, about 30 minutes.
- 17
Frost the sides and top of the cake. Use the remaining frosting to pipe designs as desired onto the top and sides of the cake. Garnish with lemon slices or fresh berries, if desired.
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