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How To Make Lemon Mascarpone Cake: Moist Layer Cake Recipe with Mascarpone Frosting
Jessica

Lemon Mascarpone Layer Cake

Moist lemon cake layers with tangy homemade lemon curd and light, creamy whipped mascarpone frosting. Perfect for special occasions.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling time 2 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 618
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs room temperature
  • 2 cups granulated sugar
  • 1 cup whole milk room temperature
  • 3/4 cup fresh lemon juice about 4-5 lemons
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter softened
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 large egg yolks for lemon curd
  • 1 cup sugar for lemon curd
  • 1/2 cup fresh lemon juice for curd
  • 2 tablespoons lemon zest for curd
  • 6 tablespoons unsalted butter for curd
  • 3 cups heavy whipping cream cold
  • 1 pound mascarpone cheese chilled
  • 1 1/2 cups powdered sugar for frosting
  • 2 teaspoons vanilla extract for frosting
  • 1 teaspoon lemon zest for frosting

Equipment

  • Three 8-inch round cake pans
  • Stand mixer or hand mixer
  • Double boiler or heatproof bowl
  • Offset spatula
  • Piping bags and tips
  • Cake turntable
  • Wire cooling racks
  • Instant-read thermometer

Method
 

  1. Make the lemon curd: In a heatproof bowl, whisk together 6 egg yolks, 1 cup sugar, 1/2 cup lemon juice, and 2 tablespoons lemon zest. Set over simmering water and whisk constantly for 10 minutes until thickened to 160°F.
  2. Finish the curd: Remove from heat, whisk in 6 tablespoons butter until melted. Press plastic wrap directly onto surface and refrigerate for at least 2 hours.
  3. Prepare cake pans: Preheat oven to 350°F. Grease three 8-inch round pans and line bottoms with parchment paper.
  4. Mix dry ingredients: Whisk together 3 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
  5. Cream butter and sugar: In a large mixer bowl, beat 1/2 cup softened butter and 2 cups sugar until light and fluffy, about 3 minutes.
  6. Add eggs and wet ingredients: Beat in 4 eggs one at a time. Mix in 1/2 cup oil, 1 teaspoon vanilla, and 2 tablespoons lemon zest.
  7. Combine batter: Alternate adding dry ingredients with 1 cup milk and 3/4 cup lemon juice, beginning and ending with flour. Mix until just combined.
  8. Bake cake layers: Divide batter evenly among pans. Bake 22-25 minutes until toothpick comes out clean. Cool 10 minutes in pans, then turn out onto wire racks.
  9. Make mascarpone frosting: Whip 3 cups cold heavy cream, 1 1/2 cups powdered sugar, and 2 teaspoons vanilla to soft peaks. Add 1 pound chilled mascarpone and whip to stiff peaks.
  10. Assemble the cake: Place first layer on cake board. Pipe frosting dam around edge. Spread half the lemon curd inside dam, then top with layer of mascarpone frosting.
  11. Add second layer: Repeat with second cake layer, remaining curd, and more frosting. Top with final cake layer.
  12. Frost and decorate: Apply crumb coat, chill 30 minutes, then frost entire cake with remaining mascarpone frosting. Pipe decorative swirls on top. Refrigerate until serving.

Notes

  • Keep all ingredients cold for best frosting results
  • Cake layers can be made 2 days ahead and refrigerated
  • Lemon curd can be made 3 days in advance
  • For clean slices, dip knife in hot water between cuts
  • Bring cake to room temperature 30 minutes before serving