Description

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.

Ingredients

Scale

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

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.

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.