Description

This Lemon Mascarpone Layer Cake features moist lemon cake layers filled with tangy homemade lemon curd and fluffy mascarpone frosting. Elegant yet approachable, it delivers bright citrus flavor and rich creaminess in every slice.

Ingredients

1/4 cup (60ml) fresh lemon juice

2 teaspoons finely grated lemon zest

1/3 cup (69g) sugar

4 egg yolks

3 tablespoons (42g) salted butter

2 1/2 cups (325g) all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (112g) unsalted butter, room temperature

1/2 cup (120ml) vegetable oil

1 1/2 cups (310g) sugar

1/2 teaspoon vanilla extract

4 large eggs

3/4 cup (180ml) milk

1/2 cup (120ml) fresh lemon juice

2 tablespoons fresh lemon zest

2 1/2 cups (600ml) heavy whipping cream, cold

1 1/2 cups (173g) powdered sugar

2 teaspoons vanilla extract

16 ounces (452g) mascarpone cheese, chilled

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Instructions

Make the lemon curd by combining the lemon juice, lemon zest, sugar, egg yolks, and salted butter in a double boiler.
Whisk constantly over gentle heat until the mixture thickens and coats the back of a spoon.
Transfer the curd to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled.
Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a large mixing bowl, beat the butter, oil, sugar, and vanilla until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in half of the dry ingredients until mostly combined.
Combine the milk and lemon juice in a separate container.
Add the milk mixture to the batter and mix until smooth.
Add the remaining dry ingredients and mix just until incorporated, then fold in the lemon zest.
Divide the batter evenly among the prepared pans.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cakes briefly in the pans, then transfer to wire racks to cool completely.
For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Add the chilled mascarpone cheese and continue whipping until stiff peaks form.
Level the cake layers if needed.
Place the first cake layer on a serving plate and pipe a frosting border around the edge.
Spread half of the lemon curd inside the border and top with a layer of mascarpone frosting.
Repeat with the second cake layer.
Top with the final cake layer and frost the outside of the cake.
Decorate as desired and refrigerate until ready to serve.
Serve slightly chilled for the best texture and flavor.

Notes

Lemon curd can be made 1 to 2 days ahead and refrigerated until needed.

Store-bought lemon curd may be used as a time-saving alternative.

Keep mascarpone cheese chilled before whipping for a stable frosting.

Add fresh berries between the layers for extra flavor and color.

Decorate with candied lemon slices or edible flowers for an elegant presentation.

Orange curd can be substituted for lemon curd for a citrus variation.

Store covered in the refrigerator for up to 4 days.

Unfrosted cake layers may be frozen for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 620 kcal
Sugar: 42 g
Sodium: 220 mg
Fat: 38 g
Saturated Fat: 21 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 63 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 165 mg