Description
A bright, indulgent cake with tender crumb and rich mascarpone cream, perfect for celebrations and gatherings.
Ingredients
Scale
- 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)
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.
Notes
For a lighter frosting, swap half the mascarpone for whipped cream cheese. For dairy-free versions, use vegan butter and plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg