There’s something truly magical about a lemon cake, especially one that’s as tender, creamy, and full of sunshine as this Lemon Mascarpone Cake. It reminds me of Sunday afternoons in early spring, when the windows are cracked open just enough to let the breeze in, and you’re slowly easing out of winter’s grip. This cake has a way of brightening not just your palate, but your whole day.

In my family, lemon desserts are always associated with new beginnings — Easter lunches, baby showers, and those first few warm days when everyone’s itching to sit outside again. The zesty tang of fresh lemon and the smooth richness of mascarpone come together in a way that’s elegant, but still comforting. It’s the kind of cake that feels right at home on a brunch table, but also holds its own at a celebration.

What sets this cake apart is the mascarpone — an Italian cream cheese that gives the cake a luxuriously soft crumb and adds just the right amount of decadence to the frosting. Paired with lemon zest and juice, it creates a balance of creamy and tart that’s just irresistible.

Whether you’re making it for a spring birthday, Mother’s Day brunch, or just because you need a little pick-me-up, this lemon mascarpone cake is a true showstopper that never disappoints.

Why You’ll Love This Recipe:

• Bright and Fresh: Bursting with lemon zest and juice, this cake is pure sunshine in every bite.
• Soft and Moist: Thanks to mascarpone cheese in the batter, the texture is unbelievably tender and rich.
• Simple but Elegant: Easy enough for a casual gathering, but impressive enough for a special occasion.
• Make-Ahead Friendly: You can bake the layers ahead of time and assemble later — perfect for planning ahead.

INGREDIENTS YOU’LL NEED:

For the Cake:

• 2 ½ cups (300g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, room temperature
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• ⅔ cup (160g) mascarpone cheese, room temperature
• 2 tbsp lemon zest (from about 2 large lemons)
• ¼ cup (60ml) fresh lemon juice
• 1 tsp vanilla extract
• ¾ cup (180ml) buttermilk, room temperature

For the Mascarpone Frosting:

• 1 ½ cups (340g) unsalted butter, room temperature
• 1 ½ cups (180g) powdered sugar, sifted
• ¾ cup (180g) mascarpone cheese, cold
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

HOW TO MAKE LEMON MASCARPONE CAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep Your Pans and Preheat
First things first: preheat your oven to 350°F (177°C). Grease and line three 8-inch cake pans with parchment paper. This step is key — no one wants to deal with a stuck cake when things smell this good.

Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like to do this ahead so I’m not scrambling once the wet ingredients are going.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together on medium-high speed for about 3-4 minutes, until the mixture is light and fluffy. This step adds air to the batter, giving you a lighter crumb.

Step 4: Add Eggs One at a Time
Add the eggs one at a time, mixing well after each one. You want them fully incorporated before adding the next. Scrape down the sides of the bowl as needed — we don’t want any buttery bits hanging out.

Step 5: Fold in the Mascarpone and Flavorings
Mix in the mascarpone cheese, lemon zest, lemon juice, and vanilla. It may look slightly curdled at first — don’t panic, it’ll come together once you add the dry ingredients.

Step 6: Alternate Flour and Buttermilk
With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined — overmixing can make your cake tough.

Step 7: Bake Until Golden and Set
Divide the batter evenly between the pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when gently pressed.

Step 8: Cool Completely
Let the cakes cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely. This part requires a bit of patience, but it’s worth it — frosting warm cake = sliding layers!

MAKE THE MASCARPONE FROSTING:

Step 1: Beat the Butter
In a stand mixer or large bowl, beat the butter on medium-high speed for about 3 minutes until it’s light and fluffy.

Step 2: Add Sugar and Flavorings
Add the powdered sugar, lemon zest, lemon juice, and vanilla. Beat until smooth and creamy.

Step 3: Fold in the Mascarpone
Add the cold mascarpone and beat just until combined. Be careful not to overmix — mascarpone can curdle if beaten too long.

ASSEMBLE THE CAKE:

Place one cake layer on a cake stand or serving plate. Spread a generous layer of frosting on top. Repeat with the second and third layers. Frost the top and sides with the remaining frosting. I like to leave it a little rustic, with soft swirls of frosting showing — it feels homemade in the best way.

HELPFUL TIPS:

• Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temp for a smoother batter.
• Zest First, Then Juice: Always zest your lemons before cutting them. It’s nearly impossible to do afterward.
• Use Cake Strips for Flat Layers: If you want bakery-level even layers, try using cake strips while baking — they work wonders!
• Chill Before Frosting: If your cake layers feel too soft, pop them in the fridge for 20–30 minutes before assembling.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus cooling time)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can bake the cake layers a day in advance. Wrap them tightly and store at room temperature or refrigerate.
• Leftover frosting can be stored in the fridge for up to a week — it’s amazing on cupcakes, too!
• Want extra lemony punch? Add a thin layer of lemon curd between cake layers.

NUTRITIONAL INFORMATION: (Estimated per slice)

Calories: 530 | Carbohydrates: 54g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 120mg | Sodium: 230mg | Sugar: 35g

FREQUENTLY ASKED QUESTIONS:

Can I use cream cheese instead of mascarpone?
You can, but the texture will be a little tangier and denser. Mascarpone gives a smoother, more delicate flavor.

What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup milk and letting it sit for 5 minutes.

Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a good quality 1:1 gluten-free baking flour blend.

STORAGE INSTRUCTIONS:

Store the frosted cake in the fridge, covered, for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best texture and flavor. You can also freeze unfrosted cake layers for up to 2 months. Wrap them tightly in plastic and then foil before freezing.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Velvet Lemon Cream Roll Cake – Soft, Tangy, and Irresistibly Creamy!
• Lemon Tiramisu – A Fresh and Citrusy Take on the Classic Dessert
• Strawberry Mascarpone Tartlets with Lemon Curd

CONCLUSION

There’s nothing quite like the uplifting taste of lemon paired with the creamy richness of mascarpone. This Lemon Mascarpone Cake feels like a breath of fresh spring air — light, flavorful, and beautifully balanced. Whether you’re new to baking or a seasoned pro, this recipe is sure to win hearts and become one of your go-to favorites. So grab your lemons, preheat that oven, and let’s make something truly delightful.

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