Lemon Mascarpone Cake

Name: Lemon Mascarpone Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 3/4 cups all-purpose flour (≈ 219 g); 1 cup granulated sugar (200 g); 1/2 cup unsalted butter, softened (113 g); 3 large eggs; 1/2 cup milk (120 ml); 1/4 cup lemon juice (60 ml); 1 tablespoon lemon zest (from 1–2 lemons); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mascarpone cheese (240 g); 1/2 cup heavy cream (120 ml); 2 tablespoons powdered sugar (16 g); Fresh berries for garnish (optional); Lemon glaze (optional: 1 cup powdered sugar + 2–3 tablespoons lemon juice)

There’s a particular kind of joy that comes from slicing into a cake that smells like sunshine. The first inhale of this Lemon Mascarpone Cake greets you with bright citrus notes and a subtle, rich dairy warmth; the crumb is tender and slightly springy, while the mascarpone cream is luxuriously smooth and just sweet enough to balance the lemon’s zing. Each bite offers a creamy ribbon of mascarpone against a soft, buttery cake—refreshing, indulgent, and unexpectedly comforting.

Make this cake for lazy weekend brunches, spring and summer celebrations, or when you want to bring something elegant but unfussy to a dinner party. It’s also an excellent way to celebrate small moments—birthdays, anniversaries, or simply the arrival of fresh lemons at the market. If you’re curious how this compares to other lemon cakes, try exploring another lemon cake to inspire you for more ideas and variations.

At a Glance

Prep Time: 20 minutes (plus chilling time for mascarpone if desired)
Cook Time: 25–30 minutes
Total Time: 45–55 minutes (plus cooling)
Servings: 12 slices
Difficulty Level: Easy–Moderate

Nutritional Breakdown (per serving — 1 of 12 slices)

These nutrition figures are estimates calculated from standard ingredient values (USDA FoodData Central and related databases). They are intended to guide portioning and dietary planning; for precise medical or dietary needs consult a registered dietitian or your healthcare provider (CDC, Mayo Clinic).

Calories: ~350 kcal
Protein: ~5 g
Carbohydrates: ~33 g
- Sugars: ~18 g
- Fiber: ~1 g
Fat: ~22 g
Sodium: ~200 mg

Why You’ll Love It

Bright, balanced flavor: The lemon juice and zest provide a lively citrus backbone that keeps this cake from feeling too rich, while mascarpone adds a creamy, slightly tangy finish.
Crowd-pleaser: It looks elegant without a lot of fuss—perfect for potlucks, birthdays, or afternoon tea.
Texture contrast: A tender, buttery crumb paired with airy mascarpone cream gives a satisfying interplay of textures in every bite.
Adaptable: It’s easy to lighten up or transform into gluten-free or vegan versions with a few swaps (see Variations).

How to Make Lemon Mascarpone Cake

Ingredients

1 3/4 cups all-purpose flour (≈ 219 g)
1 cup granulated sugar (200 g)
1/2 cup unsalted butter, softened (113 g)
3 large eggs
1/2 cup milk (120 ml)
1/4 cup lemon juice (60 ml)
1 tablespoon lemon zest (from 1–2 lemons)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mascarpone cheese (240 g)
1/2 cup heavy cream (120 ml)
2 tablespoons powdered sugar (16 g)
Fresh berries for garnish (optional)
Lemon glaze (optional: 1 cup powdered sugar + 2–3 tablespoons lemon juice)

Optional ingredients & substitutions

For a lighter frosting, swap half the mascarpone for whipped cream cheese (same weight).
For dairy-free/vegan: use a vegan butter, aquafaba or a commercial egg replacer, plant-based milk, and a vegan mascarpone alternative (see Variations).
For more lemon punch: add 1/4 teaspoon lemon extract to the batter or brush the cooled cake layers with a simple lemon syrup (2 tablespoons sugar dissolved in 2 tablespoons lemon juice).

Step-by-step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment circles.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3–4 minutes with an electric mixer).
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Stir in the lemon juice and lemon zest. Mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk—beginning and ending with the flour mixture. Mix until just combined; avoid overmixing to keep the crumb tender.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes cool, prepare the mascarpone cream: whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the mascarpone cheese until smooth and combined. Chill briefly if needed to firm up.
Once the cakes are completely cool, spread a layer of mascarpone cream on top of the first cake layer, then place the second layer on top. Frost the top and sides with the remaining cream.
Optional: Decorate with fresh berries or drizzle with lemon glaze before serving.

Practical tips

Avoid overmixing once you add the flour—the batter should be smooth but not elastic.
If your mascarpone looks grainy, let it sit at room temperature for 10–15 minutes and then fold gently; chilling again will firm it up.
Check doneness at 25 minutes with a toothpick; ovens vary. The cake should spring back slightly when pressed.
For an extra-moist result, brush each layer lightly with a lemon simple syrup before frosting.

(For a gluten-free version and alternative techniques, consider this gluten-free lemon cake alternative as a reference.)

Best Pairings

Serve with a hot cup of Earl Grey or a bright, floral green tea to echo the citrus notes.
For an adult pairing, a chilled glass of Prosecco or a light Moscato complements the creaminess.
Add a side of fresh berries (raspberries, blueberries, or sliced strawberries) to cut richness and add color.
For brunch, accompany with Greek yogurt parfaits and a citrus fruit salad for a fresh, balanced spread.

How to Store

Room temperature: If your climate is cool and relatively dry, an unfrosted cake stored in an airtight container will keep 1–2 days. Once frosted with mascarpone, do not leave at room temperature more than 2 hours (dairy safety).
Refrigeration: Keep in the refrigerator in an airtight cake keeper or wrapped tightly for up to 3–4 days. Let slices come to room temperature for 20–30 minutes before serving for best texture.
Freezer: You can freeze unfrosted cake layers, wrapped tightly in plastic and foil, for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before filling and frosting.

Chef’s Advice

Choose full-fat ingredients: Full-fat mascarpone and heavy cream give the silkiest texture and best mouthfeel.
Room-temperature ingredients: Ensure eggs, milk, and butter are at room temperature for even emulsification and a finer crumb.
Zest, don’t just squeeze: Zest contains essential oils that deliver intense lemon flavor—don’t skip it.
Stabilize if shipping: If you need to transport the cake, lightly stabilize the mascarpone frosting with 1 teaspoon of gelatin (bloomed and melted) per cup of mascarpone mixture, or use a 50/50 mascarpone:cream cheese blend.

Creative Twists

Lemon-Blueberry: Fold 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking) into the batter for a classic pairing.
Limoncello-soaked: Brush each cake layer with 2–3 tablespoons of limoncello for an adult boozy note before frosting.
Gluten-free almond: Replace 1 cup of all-purpose flour with 1 cup finely ground almond flour and 3/4 cup gluten-free 1:1 flour to add a tender, moist crumb (adjust baking time slightly).
Honey mascarpone: Replace powdered sugar in the mascarpone cream with 2–3 tablespoons of high-quality honey for floral sweetness and a looser, more spreadable frosting.

Recipe Q&A

Q: Can I make this cake ahead of time?
A: Yes—bake the layers a day ahead and keep them wrapped in the refrigerator or freezer. Fill and frost the day you plan to serve for the freshest texture.

Q: How do I fix a runny mascarpone frosting?
A: Chill the mixture for 20–30 minutes and gently re-whip. If still loose, fold in 1–2 tablespoons of sifted powdered sugar or a small amount of stabilized whipped cream.

Q: Can I skip the heavy cream in the frosting?
A: Heavy cream gives lightness and structure. If you skip it, the mascarpone-only frosting will be denser—consider adding extra powdered sugar to sweeten and firm up, but be cautious not to over-sweeten.

Q: Is there a lower-sugar version?
A: Reduce granulated sugar by up to 25% in the cake and replace powdered sugar in the frosting with a non-nutritive sweetener that measures like sugar, but note texture and browning may change.

Q: How can I tell when the cake layers are done?
A: They should be golden, spring back lightly when pressed, and a toothpick should come out clean or with a few moist crumbs (not wet batter).

Conclusion

This Lemon Mascarpone Cake is a bright, indulgent centerpiece that’s surprisingly approachable—perfect when you want something that looks and tastes like a celebration without spending hours in the kitchen. If you enjoyed this version, you might like the take on a layered lemon mascarpone cake at Lemon Mascarpone Layer Cake | MUST TRY Lemon Cake Recipe!, or a simpler, equally delightful approach at Easy Lemon Mascarpone Cake – Scrummy Lane. Share your results, tag photos, and join the conversation—I’d love to hear how you personalize this recipe.