Lemon Layer Cake with Lemon Curd and Mascarpone
Bright, zesty, and irresistibly indulgent, this Lemon Layer Cake with Lemon Curd and Mascarpone is the ultimate celebration of citrus. Featuring tender layers of buttery, lemon-infused cake, the recipe is elevated with a luscious filling of tart lemon curd and generously topped with a silky mascarpone frosting whipped to perfection. The use of freshly zested lemons and a hint of buttermilk creates a moist, tangy crumb that pairs beautifully with the creamy, slightly sweet mascarpone. Perfect for spring gatherings, birthdays, or any occasion that calls for a show-stopping dessert, this cake is as visually stunning as it is delicious. Don’t forget the finishing touch of lemon zest or slices for a vibrant garnish that oozes sophistication and freshness!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cups buttermilk
- 3 pieces lemons (zested and juiced)
- 1.5 cups lemon curd
- 1 cups mascarpone cheese
- 1.5 cups heavy whipping cream
- 0.5 cups powdered sugar
- 1 teaspoons lemon extract (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk in three additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
For the mascarpone frosting, combine the mascarpone cheese, heavy cream, powdered sugar, and optional lemon extract in a medium bowl. Whip on medium-high speed until stiff peaks form, being careful not to overmix.
Once the cake layers are completely cool, place one layer on a serving plate and spread a thin layer of mascarpone frosting over it. Top with half of the lemon curd, spreading it evenly.
Place the second cake layer on top, spread another thin layer of frosting, and then the remaining lemon curd evenly over the layer.
Frost the top and sides of the cake with the remaining mascarpone frosting, smoothing as desired. Decorate with additional lemon zest or slices, if desired.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Slice and enjoy this refreshing, citrusy dessert!
Nutrition Facts
Calories |
8684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.9 g | 637% | |
| Saturated Fat | 301.1 g | 1506% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 3356 mg | 1119% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 968.9 g | 352% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 707.6 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1041 mg | 80% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1653 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
