Description
A delightful cake that combines rich mascarpone with zesty lemons, perfect for any occasion.
Ingredients
Scale
- 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
- 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
- 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
- Combine the lemon juice, zest, sugar, egg yolks, and salted butter in a double boiler or a metal bowl over simmering water.
- Whisk constantly until the mixture thickens and reaches 160°F, or coats the back of a spoon.
- Pour the lemon curd into a heatproof bowl, cover, and refrigerate until cold.
- Preheat your oven to 350°F (176°C) and prepare three 8-inch cake pans.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream together unsalted butter, oil, 1 1/2 cups sugar, and vanilla extract until light and fluffy.
- Add eggs one at a time, mixing until just combined.
- Gradually mix in half of the dry ingredients, followed by the milk and lemon juice mixture, and then the remaining dry ingredients.
- Fold in lemon zest gently.
- Divide the batter evenly between prepared pans and bake for 22-25 minutes.
- Allow cakes to cool for 2-3 minutes before transferring to cooling racks.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Add chilled mascarpone cheese and whip until stiff peaks form.
- Trim the cooled cake layers if necessary and assemble the cake with layers of frosting and lemon curd.
- Refrigerate until ready to serve.
Notes
This cake can last up to 2-4 days in the fridge and freeze well for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg