Italian 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
Scale
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
