Description
A bright, silky celebration of lemon and creamy mascarpone, perfect for any occasion.
Ingredients
Scale
- 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)
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!
Notes
For best texture, let the cake cool completely before slicing and assembling. Use room-temperature ingredients for better emulsification.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 29g
- Sodium: 250mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg