Lemon Mascarpone Cake

There’s something truly magical about lemon desserts. Maybe it’s the way that zesty brightness cuts through the sweetness, or how the scent of fresh lemons instantly transports you to sunny days, even when the skies are gray. This Lemon Mascarpone Cake is one of those desserts that feels like spring wrapped in a soft, pillowy hug. It’s fresh, creamy, and utterly comforting — like the kind of cake you’d find at a quaint countryside brunch or served at a family gathering on Easter Sunday.

this RECIPE FOR LATER

I first fell in love with lemon cakes during a spring trip to the Amalfi Coast — though I must admit, this cake isn’t authentically Italian, it carries that same spirit. Think lemon trees swaying in the breeze, warm afternoon picnics, and laughter echoing through a sun-drenched patio. The mascarpone adds that luxurious, velvety texture to the frosting, and combined with lemon, it creates a balance of tang and richness that is just… unforgettable.

Whether you’re baking this for a birthday, a baby shower, or simply to treat yourself on a quiet weekend, this lemon mascarpone cake will always feel like a celebration. It’s not overly sweet, but perfectly balanced, and each bite melts on the tongue with the kind of flavor that lingers just long enough to make you smile.

Why You’ll Love This Recipe:

• Soft, tender cake layers infused with fresh lemon zest and juice for bright citrus flavor

• Creamy mascarpone frosting that’s rich, smooth, and lightly sweetened

• Perfect for spring and summer gatherings, or anytime you need a cheerful dessert

• Easy enough for beginners, but impressive enough for special occasions

• Stays moist and flavorful for days — a great make-ahead dessert!

INGREDIENTS YOU’LL NEED:

For the Cake:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, room temperature

• 1 ½ cups granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon lemon zest (about 2 lemons)

• ¼ cup fresh lemon juice

• 1 teaspoon vanilla extract

• ¾ cup buttermilk, room temperature

For the Mascarpone Frosting:

• 1 ½ cups mascarpone cheese, cold

• 1 ½ cups heavy whipping cream, cold

• ¾ cup powdered sugar

• 1 teaspoon vanilla extract

• Zest of 1 lemon

HOW TO MAKE LEMON MASCARPONE CAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep Your Pans and Preheat

Start by preheating your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper. I like to also dust them lightly with flour — it helps the cake release like a dream.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for now. This little prep step ensures your cake stays fluffy and well-risen.

Step 3: Cream Butter and Sugar

In a large bowl, cream the butter and granulated sugar together using an electric mixer on medium speed. This takes about 3–5 minutes — you’re looking for a pale, fluffy mixture. This step is where the magic starts — creaming introduces air and creates a beautiful, tender crumb.

Step 4: Add Eggs and Flavor

Add the eggs, one at a time, beating well after each. Mix in the lemon zest, lemon juice, and vanilla extract. The lemon aroma will instantly brighten your kitchen — a promise of the goodness to come.

Step 5: Alternate Wet and Dry

With the mixer on low, add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour. Be careful not to overmix — just stir until combined. You want to keep that batter light and airy.

Step 6: Bake

Divide the batter evenly between the pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden, with a soft bounce when gently pressed.

Step 7: Cool

Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. Resist the temptation to frost too soon — warm cakes will melt that dreamy mascarpone frosting.

MAKE THE MASCARPONE FROSTING:

Step 8: Whip It Good

In a large bowl, beat the cold mascarpone cheese until smooth and creamy. Add the cold heavy cream, powdered sugar, vanilla, and lemon zest. Beat everything together until stiff peaks form. Be careful not to over-whip or it can curdle. You’re aiming for a thick, spreadable cloud.

ASSEMBLE THE CAKE:

Place one cake layer on your serving plate. Spread a thick layer of mascarpone frosting on top, then gently add the second cake layer. Frost the top and sides however you like — rustic swirls or a smooth finish both work beautifully.

If you want to dress it up, add thin lemon slices, edible flowers, or a sprinkle of extra lemon zest on top.

HELPFUL TIPS:

• Room temperature ingredients are key! They blend more smoothly and help the batter come together evenly.

• Use fresh lemons — the zest and juice provide a vibrant, natural flavor that bottled lemon juice just can’t match.

• Don’t skip the parchment paper — it makes cake removal a breeze.

• Keep your mascarpone and cream cold when whipping the frosting for best texture and stability.

• Frost gently — mascarpone frosting is soft and delicate, so a light hand makes all the difference.

DETAILS:

• Prep Time: 30 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour 5 minutes

• Yield: 1 8-inch layered cake (serves 10–12)

• Category: Dessert

• Method: Baking

• Cuisine: American with Italian influence

• Diet: Vegetarian

NOTES:

• This cake keeps well at room temperature for a few hours but should be refrigerated if storing overnight.

• Bring to room temp before serving for the softest texture and best flavor.

NUTRITIONAL INFORMATION:

(Approximate, per slice — based on 12 slices)
Calories: 420
Fat: 27g
Carbohydrates: 42g
Sugar: 28g
Protein: 5g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use cream cheese instead of mascarpone?
Yes, you can! Cream cheese will give a slightly tangier flavor and denser texture. Mascarpone is creamier and more subtle, which pairs beautifully with lemon.

Can I make this cake in advance?
Absolutely. The cake layers can be baked up to 2 days ahead and stored tightly wrapped. The frosting is best made fresh the day you’re serving.

What can I substitute for buttermilk?
You can mix ¾ cup milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I freeze this cake?
The cake layers freeze well! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight. Frosting doesn’t freeze as well, so make that fresh.

STORAGE INSTRUCTIONS:

Store the frosted cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 20–30 minutes before serving for best flavor and texture. If storing unfrosted layers, wrap them in plastic wrap and keep at room temp for up to 2 days or freeze as mentioned above.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other lemony delights:

• Zesty Lemon Frosted Cookies

• Limoncello Mascarpone Cake (Alcohol-Free)

• Orange Mascarpone Cheesecake with Chocolate Ganache

CONCLUSION

This Lemon Mascarpone Cake isn’t just a dessert — it’s an experience. From the tender lemon cake layers to the silky mascarpone frosting, it’s a slice of sunshine on even the cloudiest day. Whether you’re sharing it with loved ones or enjoying a quiet moment with a fork and a cup of tea, this cake brings a little brightness and joy into your life. So go ahead, gather your lemons, and let’s bake something beautiful.

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