Lemon mascarpone cake recipe, those four words are all you need to imagine something fresh, creamy, and perfect for spring or summer.
This treat combines tender lemon cake, a vibrant homemade lemon curd, and a light, airy mascarpone frosting in every bite. It’s light, tangy, and sweet, all in one slice.
What makes this recipe special is the balance. It’s bright but not too sharp, creamy but never heavy.
After perfecting every step from curd to frosting it’s now one of the most loved recipes on the blog.
Table of Contents
Lemon Mascarpone Cake Recipe – A Decadent Treat Everyone Will Love
- Total Time: 2 hours 35 minutes
- Yield: 12–14 Slices 1x
Description
Description
This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting!
Ingredients
Ingredients
LEMON CURD
- 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
LEMON CAKE LAYERS
- 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
WHIPPED MASCARPONE FROSTING
- 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
Instructions
1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
TO MAKE THE CAKE LAYERS:
3. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Add the lemon zest and gently stir to combine.
9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
TO MAKE THE FROSTING AND ASSEMBLE CAKE:
11. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
13. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes, if needed.
14. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
15. Spread half of the lemon curd evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
16. Add some mascarpone frosting to the top of the lemon filling and spread into an even layer to fill in the remaining dam space.
17. Add the second layer of cake and repeat the filling layer with the remaining lemon curd and additional mascarpone frosting.
18. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
19. Frost the outside of the cake, then use an offset spatula to create a striped pattern on the sides of the cake, if desired. Pipe swirls of frosting onto the top of the cake and finish it off with some lemon slice candies and white pearl sprinkles.
20. Refrigerate well covered until ready to serve. I find that the cake is best when served a little chilled, but not cold. Cake should stay fresh when well covered for 2-4 days.
*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 618
- Sugar: 41.9 g
- Sodium: 281.9 mg
- Fat: 38.7 g
- Carbohydrates: 61.1 g
- Protein: 9.1 g
- Cholesterol: 187.5 mg
Why This Lemon Mascarpone Cake Recipe Is a Must-Try
This lemon mascarpone cake recipe delivers the perfect mix of tart, sweet, and creamy.
The lemon curd brings a bold citrus punch. The mascarpone frosting adds a silky smoothness that balances every bite.
Together with moist lemon cake layers, it’s a dessert that feels light yet indulgent.
Unlike most lemon cakes, this one isn’t overly sugary or dry. It’s bright, fresh, and full of real lemon flavor.
If you want a cake that’s elegant but still easy to make, this is it.
Ingredients Breakdown for the Lemon Mascarpone Cake
What you need for the cake layers
To make a perfect lemon mascarpone cake recipe, each ingredient plays a key role. The combination of flour, eggs, and a mix of butter and oil gives the cake its soft, rich texture. Lemon juice and zest bring the bright flavor forward, while sugar adds just enough sweetness.
| Main Ingredients | Why It’s Important |
|---|---|
| All-purpose flour | Structure and stability |
| Baking powder + soda | Helps the cake rise |
| Unsalted butter + oil | Moisture and flavor |
| Sugar | Sweetness and texture |
| Eggs | Bind everything together |
| Lemon juice + zest | Bold citrus flavor |
| Milk | Keeps it soft and moist |
Why mascarpone makes this cake special
Mascarpone is key to this cake. It’s smoother than cream cheese and much lighter. When folded into whipped cream, it creates a silky frosting that balances the tang of the lemon curd.
The frosting in this lemon mascarpone cake recipe isn’t heavy it’s airy and soft, just enough to coat the layers without overpowering them.
Looking for inspiration? Try our Creamy Coconut Shrimp Recipe for a savory, creamy balance to your sweet baking day.
How to Make Homemade Lemon Curd for This Cake
Simple steps for a bold lemon curd
Lemon curd is the heart of this lemon mascarpone cake recipe. It adds a tart, citrusy layer that cuts through the creamy frosting and balances the sweetness. The good news? It’s quick to make with just a handful of fresh ingredients.
You’ll need:
- ¼ cup fresh lemon juice
- 2 tsp finely grated lemon zest
- ⅓ cup sugar
- 4 egg yolks
- 3 tbsp salted butter
Step-by-step lemon curd guide
- Double boiler setup: Set a heatproof bowl over a pot of gently simmering water, making sure the bottom doesn’t touch the water.
- Whisk constantly: Combine lemon juice, zest, sugar, and egg yolks, keeping the mixture in motion to prevent curdling.. Whisk as it heats until the curd thickens and reaches 160°F, or coats the back of a spoon.
- Add butter: Take it off the heat and stir in the butter until smooth.
- Chill properly: Transfer the curd to a bowl, press plastic wrap against the surface to prevent a skin, and refrigerate until fully chilled.
Once chilled, the curd becomes thick, glossy, and easy to layer.
It’s what gives this lemon mascarpone cake recipe its signature brightness in every bite.
Homemade lemon curd is the secret that sets this cake apart from anything store-bought.
Baking the Lemon Cake Layers
The base of this lemon mascarpone cake recipe is a soft, moist lemon cake made with real juice and zest.
Dry Ingredients:
- All-purpose flour
- Baking powder & baking soda
- Salt
Mix them in a bowl and set aside.
Wet Ingredients:
- Butter and oil
- Sugar
- Vanilla extract
- Eggs
Beat until light and fluffy. This step builds the structure of your cake.
Add Milk and Lemon Juice:
Combine milk and lemon juice, then alternate adding wet and dry ingredients. Stir gently to avoid overmixing.
Add lemon zest last for a fresh burst of flavor.
Bake the Layers:
Divide the batter into three pans. Bake at 350°F for 22–25 minutes.
Let cool completely before assembling.
This cake is soft but sturdy, making it the perfect foundation for the curd and mascarpone frosting.
For more recipes follow me on Pinterset
Creating the Best Whipped Mascarpone Frosting
A silky, no-fuss frosting that lifts every layer
What makes this lemon mascarpone cake recipe shine isn’t just the lemon curd it’s this soft, whipped topping that ties it all together. Mascarpone adds a subtle creaminess, and the whipped cream brings lift without weighing it down. The result is light, smooth, and perfectly balanced.
Ingredients for the frosting
Here’s what you’ll need:
- Heavy cream (cold for best results)
- Powdered sugar
- Vanilla extract
- Mascarpone cheese (chilled, not frozen)
Mix it right light but stable
Start by beating the cream with powdered sugar and vanilla until soft peaks begin to form. Then, add the mascarpone gently and continue whipping until the texture firms up enough to spread or pipe.
Don’t overmix just blend until smooth. The frosting will be stable enough to layer yet soft enough to melt in your mouth.
In this lemon mascarpone cake recipe, the frosting brings everything together. It tames the tartness of the lemon, adds a creamy contrast to the cake, and gives each slice a smooth finish.
Craving more comfort food? Explore delicious ideas in our lunch & dinner section.
Assembling the Lemon Mascarpone Layer Cake
Time to bring it all together
With all the components of your lemon mascarpone cake recipe prepped soft lemon layers, tart curd, and airy mascarpone frosting it’s time to stack and finish the cake. This is where the flavors meet and the magic happens.
Step-by-step assembly for flawless layers
- Trim the cake tops
Level each layer using a serrated knife if needed. Flat layers ensure even stacking and stability. - Start layering
Set the first cake layer on a serving plate or cake stand. Pipe a thick ring of frosting around the outer edge to form a border. - Add the filling
Spoon half of the chilled lemon curd inside the ring and spread it gently. Then, top it with a layer of mascarpone frosting to seal in the curd. - Repeat the stack
Place the second cake layer on top, and repeat the filling process. Add the final cake layer carefully. - Frost it beautifully
Use the remaining frosting to cover the top and sides of the cake smooth it out for a clean finish or create soft swirls for a rustic, homemade touch. - Chill to set
Refrigerate the finished cake for at least 30 minutes. This helps the layers firm up and makes for cleaner slicing.
Optional: Add your own twist with lemon slices, sugar pearls, or edible flowers for a pretty presentation.
This lemon mascarpone cake recipe is a perfect balance of bright citrus, smooth creaminess, and soft sponge an elegant yet approachable dessert that works for any occasion.
Serving and Storing Your Lemon Mascarpone Cake
Serve it cool and creamy
This lemon mascarpone cake recipe is at its best when slightly chilled. The lemon curd sets perfectly, and the mascarpone frosting holds its silky texture. About 15 minutes at room temperature before serving will give you the ideal bite soft cake, rich cream, and a punch of lemon.
Cutting the cake? Run a sharp knife under warm water before each slice. It keeps those layers clean and picture-perfect.
When you follow this lemon mascarpone cake recipe for gatherings or birthdays, add fresh lemon slices or edible flowers for a beautiful finish that matches the flavor.
Storage Tips for Lasting Freshness
To keep your lemon mascarpone cake recipe tasting its best, store it in the fridge. Cover it loosely with plastic wrap or place it in a cake container to keep it moist.
It stays fresh for up to three days when refrigerated properly.
Want to keep it longer? Freeze individual slices. Wrap each in plastic, then foil. When ready to eat, thaw overnight in the fridge.
Because of the mascarpone frosting, don’t leave the cake out for more than two hours.
This lemon mascarpone cake recipe actually tastes better the next day once the flavors settle and deepen.
Pro Tips for Lemon Mascarpone Cake Recipe
To avoid dense cake, cream butter, oil, and sugar well. Don’t overmix once flour is added.
Weigh your flour for accuracy. Too much makes the cake heavy.
Use cold mascarpone and stop whipping when peaks form. Warm or overmixed frosting turns runny.
Whisk lemon curd gently. Remove from heat as soon as it thickens.
Chill layers before stacking. If the filling shifts, refrigerate briefly, then continue.
Follow these basics and your lemon mascarpone cake recipe will be light, smooth, and foolproof.
Delicious Variations and Pairings
Make this lemon mascarpone cake recipe your own
Once you’ve nailed the base, this lemon mascarpone cake recipe is easy to customize.
Add berries or fruit
Layer in fresh raspberries, blueberries, or strawberries for color and flavor. They pair perfectly with the lemon and mascarpone.
Go tropical or nutty
Want a twist? Add coconut to the frosting or sprinkle chopped almonds between layers. These quick swaps elevate your lemon mascarpone cake recipe into something new.
Mini versions and cupcakes
This lemon mascarpone cake recipe also works beautifully as cupcakes or mini cakes. Use the same batter and frosting just adjust the baking time.
What to serve with it
Light drinks like lemonade or Prosecco pair well. Whether you’re baking for a brunch or baby shower, this lemon mascarpone cake recipe always fits.
Conclusion
Try This Lemon Mascarpone Cake Recipe
This lemon mascarpone cake recipe brings together soft citrus cake, lemon curd, and creamy mascarpone frosting.
It’s balanced sweet, tangy, and smooth in every bite.
Great for brunches, birthdays, or anytime you want something bright and fresh.
Beginner-friendly and easy to adapt. Try it as cupcakes or with berries.
Start with this recipe and discover how simple a stunning cake can be.
Don’t miss our Creamy Coconut Shrimp Recipe for a savory dish that’s just as satisfying and full of flavor.
So grab your lemons, whip that frosting, and get baking, this lemon mascarpone cake recipe is ready to become your new favorite.
FAQs About Lemon Mascarpone Cake Recipe
Do lemon and mascarpone go together?
Yes, they’re a perfect match! The tang of lemon cuts through the richness of mascarpone, creating a balance that’s both bright and creamy. That’s why this lemon mascarpone cake recipe works so well—the contrast is what makes every bite pop.
What is lemon berry mascarpone cake?
It’s a variation of the classic lemon mascarpone cake recipe, made with layers of fresh berries like strawberries, blueberries, or raspberries. The fruit adds sweetness and texture, turning the cake into a fruity showstopper.
What lemon cake does Kris Jenner use?
Kris Jenner is known for her famous lemon cake, rumored to be made from a box mix enhanced with pudding and glaze. While it’s a hit in Hollywood, our homemade lemon mascarpone cake recipe delivers fresher flavor and a more elegant finish.
Can you mix lemon curd and mascarpone?
Absolutely. Mixing lemon curd with mascarpone makes a smooth, citrusy filling or frosting. In this recipe, we layer the lemon curd with whipped mascarpone to get the best of both worlds—zesty and creamy.