Lemon Cream Cake with Silky Mascarpone Lemon Frosting
Lemon Cake
Bright, moist lemon cake layered with a silky mascarpone lemon cream. A fresh, elegant dessert.
Nutrition (per serving)
This lemon cream cake is my idea of sunshine in dessert form — moist, tender layers scented with fresh lemon and wrapped in a silky mascarpone lemon frosting. It’s bright but not too sweet, the kind of cake that feels special enough for a celebration yet easy enough for a relaxed weekend baking session.
The mascarpone frosting keeps the texture decadently creamy without being heavy, and a little chilling time helps everything set so you get clean slices. I love serving it with fresh berries or a scattering of extra lemon zest for a pop of color and acid.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:1 1/2 cups
- Baking powder:2 tsp
- Baking soda:1/2 tsp
- Salt:1/2 tsp
- Unsalted butter, softened:1/2 cup
- Neutral oil (vegetable or canola):1/4 cup
- Eggs:3 pieces
- Buttermilk:1 cup
- Lemon zest (finely grated):2 tbsp
- Lemon juice:1/3 cup
- Vanilla extract:1 tsp
- Mascarpone cheese:8 oz
- Powdered sugar:1 1/4 cups
- Heavy cream:1/2 cup
- Lemon zest (for frosting):1 tbsp
- Lemon juice (for frosting):2 tbsp
- Salt (pinch):1/8 tsp
- Extra lemon slices or zest (for garnish):as needed pieces
Instructions
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Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment; grease the parchment and set aside.
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Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
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In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the oil and beat briefly until combined.
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Add the eggs one at a time, beating after each addition. Stir in the vanilla and the 2 tbsp lemon zest.
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With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Gently fold in the 1/3 cup lemon juice until the batter is smooth.
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Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–28 minutes, rotating once, until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
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Meanwhile, make the mascarpone lemon frosting: in a bowl, beat the mascarpone with the powdered sugar, 1 tbsp lemon zest, 2 tbsp lemon juice, and a pinch of salt until smooth. Gradually add the heavy cream and beat until the frosting is silky and spreadable but not too loose.
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If the cakes have domes, level them with a serrated knife. Place one layer on a cake plate, spread about two-thirds of the frosting on top, then place the second layer and use the remaining frosting to cover the top and sides. Smooth with an offset spatula.
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Chill the assembled cake for 20–30 minutes to let the frosting set for cleaner slices. Garnish with extra lemon zest or thin lemon slices just before serving.
Tips & Notes
- Bring mascarpone and butter (if used) to cool room temperature to avoid a grainy frosting; work gently to keep it smooth.
- If you don’t have buttermilk, make a substitute by stirring 1 tbsp lemon juice into 1 cup milk and letting it sit 5 minutes.
- For the cleanest slices, chill the cake and use a knife dipped in hot water, wiping it between cuts.
- If frosting seems too loose, chill it 10–15 minutes and re-whip briefly before spreading.
