Italian Lemon Mascarpone Layer Cake Recipe
Introduction
This Italian Lemon Mascarpone Layer Cake is a light, creamy dessert that perfectly balances tangy lemon with rich mascarpone. It makes for an elegant treat that’s surprisingly easy to assemble, perfect for any special occasion or a delightful afternoon indulgence.
Ingredients
- Cake layers (prepared or homemade, your choice)
- 1 cup mascarpone cheese
- Zest of 2 lemons
Instructions
- Step 1: Prepare your cake layers, either by baking your favorite vanilla or lemon cake recipe or using store-bought layers.
- Step 2: In a bowl, mix the mascarpone cheese with the lemon zest until combined and smooth.
- Step 3: Place one cake layer on a serving plate and spread a generous layer of the lemon mascarpone cream on top.
- Step 4: Repeat layering with the remaining cake layers and mascarpone cream, finishing with a layer of cream on top.
- Step 5: Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors meld and the cream set.
Tips & Variations
- For extra lemon flavor, add a tablespoon of fresh lemon juice to the mascarpone mixture.
- You can add a drizzle of limoncello or lemon syrup between layers for an adult twist.
- Garnish with thin lemon slices or fresh berries for a beautiful presentation.
Storage
Store the cake covered in the refrigerator for up to 3 days. Reheat by letting it sit at room temperature for 15 minutes before serving to soften the mascarpone cream slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cream cheese instead of mascarpone?
Yes, but mascarpone has a smoother, less tangy flavor. If using cream cheese, consider blending it with a bit of heavy cream to mimic mascarpone’s texture.
Do I need to bake the cake layers myself?
No, you can use store-bought cake layers to save time. Just ensure they are fresh and sturdy enough to hold the mascarpone cream layers.
PrintItalian Lemon Mascarpone Layer Cake Recipe
This Italian Lemon Mascarpone Layer Cake is a delicate and elegant dessert featuring fluffy cake layers infused with fresh lemon zest and generously layered with a rich, creamy mascarpone lemon filling. The fresh citrus notes perfectly balance the creamy richness, making it a refreshing treat ideal for spring and summer occasions or any time you crave a light yet indulgent cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- Zest of 2 lemons
Mascarpone Lemon Cream
- 1 1/2 cups mascarpone cheese, softened
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. This step aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract for flavor depth.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the creamed mixture in three parts, beginning and ending with the dry ingredients. Fold in the lemon zest gently to maintain the batter’s airiness.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper. Divide the batter evenly among the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks.
- Make Mascarpone Lemon Cream: In a chilled bowl, whip the heavy cream until soft peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined, creating a light and fluffy lemon cream.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of the lemon mascarpone cream evenly over the top. Repeat with the second layer, and then top with the final cake layer. Use the remaining mascarpone cream to frost the top and sides of the cake evenly.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the cream to firm up. Remove from fridge about 15 minutes before serving for best texture and taste.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- Ensure the mascarpone is soft but not melted to maintain creaminess in the filling.
- For an extra lemony punch, add a teaspoon of lemon extract to the mascarpone cream.
- The cake can be prepared a day ahead and refrigerated to improve flavor development.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Italian cake, lemon mascarpone cake, layer cake, lemon dessert, mascarpone cream cake
