This Lemon & Mascarpone Cake is a must for lemon lovers! So zesty and fresh, this simple and delicious cake is perfect for any occasion.
Who knew lemon cake was so popular?
I’ve always liked lemon cake whether it is my Lemon & Thyme Drizzle Traybake or my Blueberry & Lemon Swirl Loaf Cake. But it was only when I asked my followers on Facebook and Instagram whether they preferred chocolate or lemon cake that I realised how popular lemon cake was.
After realising just how many people love lemon cake, I knew it was time to make my own version. I also realised a slightly lack of layer cakes. I have quite a few cake recipes but a lot of them are loaf cakes or cupcakes.
Why use mascarpone?
If you have followed my blog for a while you will probably know that standard buttercream isn’t my favourite. Whenever I can switch it up for something like my Chocolate Cream Cheese Frosting, I will! I took inspiration from my Raspberry & Mascarpone Layer Cake to create a delicious mascarpone frosting.
This mascarpone frosting isn’t as stiff as a standard buttercream. This means that I wouldn’t attempt any elaborate piping because it might not hold up. Although piping does look beautiful, from speaking to some of you it isn’t something you would usually attempt. This is either because you aren’t confident with piping or just don’t want to spend the time doing it. So this mascarpone frosting is perfect for simply spreading on.
A beautiful but easy to make cake
This Lemon & Mascarpone Cake is a lovely looking cake (even if I do say so myself!). And the best thing about it is it is very simple to make and decorate. Whatever your baking ability, you will be able to produce a pretty cake.
I do recommend levelling your cakes before you stack them. This ensures that the layers are all the same height and creates a more professional looking cake. I have a cake wire that I use for even cake layers. If you don’t have one I would recommend using a serrated knife. You obviously don’t have to level your cakes and your finished Lemon & Mascarpone cake will still look and taste great, but it might just look a bit more home made – and there’s nothing wrong with that!
Lemon & Mascarpone Cake
For the cake
- 335 g margarine
- 335 g caster sugar
- 6 large eggs
- 335 g self raising flour
- 3 tsp baking powder
- 3 tbsp lemon juice
- 2 lemons zested
For the frosting
- 175 g mascarpone
- 185 g icing sugar
- 185 g double cream
- 3 tbsp lemon curd
- 1 lemon zested
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line three 20cm (8 inch) cake tins
Add the margarine and sugar to your mixer or a bowl and beat until pale and fluffy
Gradually add the eggs whilst still mixing. Add the flour and baking powder before mixing again
Add the lemon zest and juice and mix one final time
Divide equally between the three tins and bake in the oven for 25-30 minutes until a cocktail stick comes out clean
Leave the cakes to cool in the tins for at least 10 minutes before leaving them to cool completely on a wire rack
When the cakes are completely cool, make the frosting. Using a whisk attachment, whisk the masarpone and icing sugar together
Add the double cream and lemon curd and whisk until thickened. Keep watching and do not over whisk
Level the cake so they are as close to being flat as possible. Do this by using a cake wire or a serrated knife. Turn one of the cakes upside down onto your serving plate. Spread the cake with ⅓ of the mascarpone
Repeat with the next two layers of cake and mascarpone. Sprinkle to top of the cake with lemon zest
Nutritional information is given as a guide only.