Lemon Mascarpone Cake — a bright, silky celebration

Name: Lemon Mascarpone Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened (113 g); 1 cup granulated sugar (200 g); 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk (120 ml); Zest of 1 lemon; 1/4 cup fresh lemon juice (60 ml); 1 cup mascarpone cheese (240 g); 1/2 cup heavy cream (120 ml); Powdered sugar, for dusting (about 1/4 cup / 30 g or to taste); Fresh berries, for garnish (optional)

There’s a moment when a cake first comes from the oven and the whole kitchen inhales with you: warm lemon perfume lifting into the air, a tender crumb that yields to the touch, and the whisper of rich, velvety mascarpone in every bite. This Lemon Mascarpone Cake balances sunshiny citrus and creamy luxury — it’s bright without being tart, moist without being heavy, and an instant mood-lifter on any table.

This cake is perfect for lazy weekend brunches, intimate tea-time gatherings, and light dessert finales after spring and summer meals. It’s equally lovely wrapped up for a picnic or trimmed into slices for a festive potluck. If you enjoy pairing baked goods with lighter breakfasts, try it alongside a stack like this blueberry pancakes recipe for a brunch spread that feels both indulgent and effortless.

At a Glance

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes (includes cooling)
Servings: 8 slices
Difficulty Level: Medium — straightforward steps but requires careful cooling and assembly for best texture

Nutrition Highlights

Nutrition per serving (1 slice, recipe yields 8 slices — estimates)

Calories: ~500 kcal
Protein: ~6 g
Carbohydrates: ~48 g
- Sugars: ~29 g (includes added sugar and powdered sugar in filling)
Fat: ~31 g
Sodium: ~150–250 mg (depends on salt in ingredients)

These values are estimates calculated from typical ingredient nutrition profiles and portion sizes using data from government food composition sources (USDA FoodData Central) and common product labels. Use this as a guideline — exact numbers will vary depending on brands and any substitutions you make. For personalized dietary guidance refer to trusted health resources such as the Mayo Clinic or CDC.

Why You’ll Love It

This cake brings together two irresistibly attractive elements: lemon’s bright lift and mascarpone’s silky, buttery richness. The contrast is what makes each bite sing — light citrus on the palate followed by a creamy, almost custardy finish. Beyond taste, this cake is sentimental: the aroma of lemon zest and baking butter evokes familiar, cozy kitchens and makes it an ideal recipe to share with family. It’s also flexible — easy enough for a weeknight celebration and elegant enough to serve at small dinner parties.

Method & Process

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened (113 g)
1 cup granulated sugar (200 g)
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (120 ml)
Zest of 1 lemon
1/4 cup fresh lemon juice (60 ml)
1 cup mascarpone cheese (240 g)
1/2 cup heavy cream (120 ml)
Powdered sugar, for dusting and to sweeten the mascarpone (about 1/4 cup / 30 g, or to taste)
Fresh berries, for garnish (optional)

Optional ingredients and substitutions

For a lighter filling, substitute half the mascarpone with full-fat Greek yogurt (adds tang; reduce powdered sugar slightly).
To make this gluten-free, use a 1:1 gluten-free baking flour blend (check for xanthan gum). Baking time may shift slightly.
For a slightly healthier swap, replace half the granulated sugar with a coconut sugar or a light brown sugar (flavor will be deeper).
Vegan adaptation: use vegan butter, a plant-based mascarpone alternative (or cashew cream), aquafaba for binding in place of eggs, and a non-dairy buttermilk (almond milk + vinegar); texture will be different.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan; line the bottom with parchment for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and let cool completely in the pan on a wire rack.
For the mascarpone filling: in a chilled bowl, beat the mascarpone cheese and heavy cream with an electric mixer until fluffy. Add powdered sugar to taste (around 1/4 cup is a good starting point) and beat again until spreadable and smooth. Chill briefly if it becomes too loose.
Once the cake is completely cool, carefully slice it horizontally in half with a serrated knife to make two layers. Spread half of the mascarpone cream on the bottom layer, place the top layer on, then cover the top (and sides, if desired) with the remaining mascarpone cream. Garnish with fresh berries.
Serve and enjoy your refreshing lemon mascarpone cake!

Practical tips

Avoid overmixing after adding flour—overworked batter makes a dense cake.
Use room-temperature eggs and butter for better emulsification and rise.
Let the cake cool completely before slicing and assembling; warm cake can melt the mascarpone filling.
If the mascarpone filling seems too soft, chill it 15–30 minutes before assembling.
Test doneness with a toothpick in the center; a few moist crumbs are better than a wet batter.

Best Pairings

Afternoon tea or coffee: the cake’s brightness pairs beautifully with Earl Grey or a lively pour-over coffee.
Light brunch spread: add a bowl of yogurt and fruit, or pair with scones and a citrusy marmalade.
Dessert platter: slice thinly and serve alongside other small sweets — for a richer contrast, offer something like my caramel apple cheesecake bars recipe.
Wine pairing: a chilled Moscato d’Asti or a dry Riesling complements the lemon without overpowering the mascarpone.

How to Store

Room temperature: If the cake is not filled with mascarpone (or is only lightly dusted), it will keep covered for 1 day at room temperature. Once filled with mascarpone, avoid leaving at room temperature for more than 2 hours.
Refrigeration: Store assembled cake in an airtight container or cake dome in the refrigerator for up to 3–4 days. The mascarpone filling will keep the cake moist but is perishable.
Freezer: You can freeze unfilled, well-wrapped cake layers for up to 2 months. Thaw overnight in the refrigerator before filling and assembling. Mascarpone-frosted cake can be frozen in a quick-freeze method (flash-freeze uncovered 1–2 hours, then wrap) for up to 1 month, but texture may change slightly on thawing.

Chef’s Advice

Choose full-fat mascarpone and heavy cream for the creamiest, most stable filling; reduced-fat alternatives won’t whip or set as well.
Zest the lemon before juicing to preserve zest integrity and avoid bitterness. Use a microplane for even, aromatic zest.
If you want a glossy lemon brush, heat 2–3 tablespoons of apricot jam with a splash of lemon juice and brush over the cake before adding mascarpone — it gives shine and extra citrus brightness.
For a perfectly even slice, chill the assembled cake 30 minutes before cutting and use a serrated knife wiped between cuts.

Creative Twists

Lemon-Raspberry Marble: Fold 1/2 cup pureed raspberries into 1/3 of the batter for a marbled ribbon of fruit and flavor.
Limoncello Soak: Brush each cake layer with 1–2 tablespoons of limoncello (or a lemon simple syrup) before adding the mascarpone for a boozy, adults-only version.
Honey-Mascarpone: Substitute powdered sugar in the filling with 2–3 tablespoons of honey for a floral sweetness and slightly thinner texture; chill to firm.
Gluten-Free Almond Cake: Replace 1:1 with an almond-coconut flour blend (adjust liquid slightly); the cake will be denser and more aromatic.
Vegan option: Use a well-tested aquafaba meringue base, vegan butter, and a cashew-based mascarpone alternative; expect texture differences but similar flavor profile.

All Your Questions Answered

Q: Can I make this cake ahead of time?
A: Yes — bake the cake layers a day ahead and keep them wrapped in the refrigerator. Assemble the day you’ll serve for best texture. Mascarpone filling is best prepared the same day or the night before and kept chilled.

Q: My mascarpone filling is grainy or separates. What went wrong?
A: Overbeating cold mascarpone at high speed can cause graininess or separation. Beat gently and keep everything chilled; if it separates, chill briefly and re-whip at low speed.

Q: How can I reduce sugar without ruining the cake?
A: Reduce granulated sugar by up to 25% and balance sweetness in the filling by using less powdered sugar and a touch of honey or lemon syrup. Texture will be slightly different but still satisfying.

Q: Can I turn this into cupcakes?
A: Yes — bake at 350°F (175°C) for 16–20 minutes in a lined muffin tin. Reduce bake time and check often. Fill or top with mascarpone dollops once cooled.

Q: Is mascarpone necessary? What’s a good substitute?
A: Mascarpone gives a creamy, slightly tangy richness that’s hard to replicate. Good substitutes include a blend of full-fat cream cheese and heavy cream (use less cream cheese for a lighter tang) or strained mascarpone-style mixes from specialty stores.

Conclusion

If you’re craving a dessert that’s bright, silky, and memorably comforting, this Lemon Mascarpone Cake is a beautiful choice — easy enough for a weekday treat, elegant enough for entertaining. Try the layered approach for a show-stopping centerpiece, or simplify by serving slices with a dollop of mascarpone and fresh berries. For another take on the same combination of lemon and mascarpone in a layered format, see this detailed Lemon Mascarpone Layer Cake tutorial, and for an easy, approachable version check out this Easy Lemon Mascarpone Cake from Scrummy Lane.
Share your photos and tips — I love seeing how your cakes turn out and hearing what twists you tried. Happy baking!