Hold tight, this lemon layer cake recipe with mascarpone and lemon curd cream frosting might just blow you away with its addictive lemon powers…
This cake. Oh my.
I don’t even know how to type the words to describe how delectable and finger-licking good it is. I’m not one to blow my own trumpet, but seriously, this cake is gooood. Even my husband's colleague said it was the best cake she had e v e r eaten.
I’m pretty sure I could eat nothing but this cake and I would be very happy. But then again, who wouldn’t when between each soft, pillowy lemon cake layer, is a thick layer of mascarpone cream and lemon curd frosting…?
If you thought this frosting was good (which it is!), you might want to brace yourself for this lemon curd and mascarpone cream frosting, as it is quite something.
Jump to:
Why Butter and Oil?
As with most of my cakes, I like to use a combination of butter and oil which adds to flavour and moisture resulting in a super light and tender cake.
Butter is great for flavour but it doesn't coat the flour proteins as well as oil does. So I add the oil to help those flour proteins be protected from forming too much gluten and this my friends, results in the best textured cakes.
So in short: the butter is used for flavour and the oil enhances the texture.
What size tin should I use?
I poured all the cake batter into a tall 18 cm (7 inch) cake tin to get three layers, but this does end up creating a crunchy, golden outer layer because it needs to be baked for a long time to ensure the middle of the cake is completely cooked through (which you can 'shave' off before icing or leave on like I did - can you notice the golden edges in the pictures?). This is great for when you only have one cake tin.
Alternatively, you could bake ⅓ of batter at a time (baking each for 20 minutes at a time) or you can this bake cake batter in two separate 20cm (8 inch) cake tins for a two layer cake instead (bake for 25 minutes). Doing this produces a softer crumb on the outside of the cake.
If you have neither of these cake tins - don't worry! I have a way to help you with this here.
Mascarpone Cream and Lemon Curd Frosting
Let's just give some attention to this frosting for a second or two...
It is velvety rich and creamy in texture and it is much lower in sugar than other frostings. It was inspired by my travels in Europe where the cakes are often iced in less sweet frostings with some sort of dairy product (e.g. quark).
This particular frosting was used in my Cakery and was a number one favourite amongst customers.
To make the frosting, you will need:
Full-fat cream: Whips into a rich, stable base for the frosting.
Icing sugar (sifted): Sweetens the frosting and ensures a smooth texture.
Mascarpone (pronounced "ma·skuh·poh·nee"): Adds richness, creaminess, and a slightly tangy, luxurious flavour.
Lemon curd (optional but recommended): Adds a vibrant, tangy burst of flavour and pairs beautifully with the mascarpone cream.
How to make Mascarpone Cream and Lemon Curd Frosting
Beat the cream and icing sugar together until stiff peaks form. In a separate bowl, combine the mascarpone and lemon curd (if using) and mix until blended. Fold whipped cream into mascarpone mixture. Store in the fridge until ready to use (will keep for 3 days in the fridge). You may need to add some runny cream to thin it out if it has been stored for more than a day.
Success tips when making this cake:
- Don’t skip rubbing the lemon zest into the sugar
This releases the oils in the zest and boosts the lemon flavour throughout the cake. It's worth it, I promise! - Be sure to line the cake tins with baking paper before pouring the batter in
This helps the cakes to come out of the tins much easier - Level the cake layers before icing the cake
This produces a much neater, more professional looking cake (check out how to level a cake here). It's much easier to do than you think! - Weigh all ingredients
The ensures exact measurements are used (opposed to using cups).
Storage
At room temperature (unfrosted cake only)
You can store the unfrosted cake layers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days.
In the fridge (frosted cake)
Once frosted with mascarpone cream, the cake should be stored in the fridge. Keep it covered (a cake dome or airtight container works well) for up to 3–4 days.
Tip: Let it sit at room temperature for about 20–30 minutes before serving to soften the frosting.
Freezing (unfrosted layers)
The unfrosted cake layers freeze beautifully. Wrap each layer tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Freezing (frosted cake)
I don't recommend freezing the cake once it has been iced.
FAQ
Yes — plain yogurt (preferably full-fat) works as a good substitute but my homemade buttermilk is even better.
Yes, just replace the flour with your favourite gluten free flour using a 1:1 ratio.
Related
Looking for other recipes like this? Try these:
Lemon Layer Cake with Mascarpone Cream Frosting
Ingredients
- 310 g (2 +½ cups) plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 300 g (1 + ½ cups) castor sugar
- Zest of 1 large lemon
- 113 g (½ cup) butter softened
- 60 mls (¼ cup) flavourless vegetable oil
- 1 teaspoon vanilla extract
- 3 medium eggs
- 1 medium egg yolk
- Juice of 1 lemon
- 250 mls (1 cup) buttermilk
Mascarpone Cream and Lemon Frosting
- 400 ml (1 + ½ cups) full fat (or at least 40%) cream
- 60 g (½ cup) icing sugar, sifted
- 250 g (8 oz) mascarpone
- ½ cup lemon curd optional, but highly recommended! 🙂
Instructions
- Preheat the oven to 175C (345F) and line 2 x 8 inch (20cm) cake tins or 1 tall 7 inch cake with baking paper (line bottom and sides of tin).
- In a medium sized bowl, sift flour, baking powder, baking soda and salt. Whisk to combine and set aside. In a small bowl, add the sugar and rub the lemon zest in with your finger tips until fragrant (- this helps release the oils of the zest into the sugar, enhancing the lemon flavour). Set aside.
- In a larger bowl, beat butter (with a hand held mixer or stand mixer with paddle attachment) until creamy. Gradually add the lemon-sugar and continue beating until it is light in colour and fluffy in texture. With the mixer still on, slowly add the oil and continue beating until combined.
- Add eggs and vanilla extract to the butter mixture and mix until just combined. Add half the flour mixture and using a spoon, fold about 5 times. Now add the lemon juice and ½ of the buttermilk and fold again. Add the rest of the flour along with the remaining half of the buttermilk and gently fold until combined.
- Spoon the cake batter into the prepared cake tins and bake for 20-25 minutes (for 8 inch) or 1 hour for a tall 7 inch cake tin, or until a skewer comes out clean (or with a few loose crumbs). Leave to cool in cake tins for 5 minutes before inverting on a cooling rack.
- Once completely cool, level the cakes/cut the cake into layers with a serrated knife. Place one cake on a cake board and using a off-set spatula, spread ½ cup of marscarpone lemon curd frosting on the cake, making sure the frosting is flat and even. Place the other cake on top and apply a crumb coat of frosting. Allow the crumb coat to set in the fridge for 10 minutes before applying the rest of the frosting. Decorate with lemon wedges/slices and/or pipe extra frosting on top if desired!
To make Mascarpone Cream and Lemon Curd Frosting
- In a clean bowl, beat cream and icing sugar until stiff peaks form. Add mascarpone to lemon curd (if using) in a medium bowl; whisk until blended. Fold whipped cream into mascarpone mixture.
