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Lemon Mascarpone Cream Cake – Bright, Dreamy & Elegant

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This Italian Lemon Dream Cake features fluffy lemon cake layers, a light mascarpone filling, and a bright lemon glaze — a citrus-forward dessert perfect for warm-weather celebrations.

Ingredients

Scale

Lemon Cake:

  • 2¼ cups all-purpose flour

  • 2½ tsp baking powder

  • ½ tsp salt

  • 1 cup granulated sugar

  • ¾ cup vegetable oil

  • 3 eggs

  • ¼ cup fresh lemon juice

  • 1 tbsp lemon zest

  • 1½ tsp vanilla extract

  • ¾ cup buttermilk

Mascarpone Filling:

  • 8 oz mascarpone cheese

  • 1 cup cold heavy cream

  • ½ cup powdered sugar

  • 1 tsp lemon zest

Lemon Glaze (Optional):

  • 1 cup powdered sugar

  • 1½–2 tbsp fresh lemon juice

  • 1–2 tsp milk or cream

Instructions

  1. Preheat oven to 350°F. Grease and line two 8 or 9-inch pans.

  2. Combine flour, baking powder, and salt in a bowl.

  3. Beat sugar, oil, eggs, lemon zest, juice, and vanilla until creamy.

  4. Add dry ingredients alternately with buttermilk. Mix until just combined.

  5. Pour into pans and bake 25–28 minutes. Cool completely.

  6. Beat mascarpone and powdered sugar until smooth. Gradually add cream and beat to soft peaks. Fold in zest.

  7. Whisk glaze ingredients until pourable.

  8. Assemble: Spread mascarpone filling between layers. Top with lemon glaze and chill.

Notes

Refrigerate assembled cake. Add berries or limoncello for variation. Serve slightly chilled.

Find it online: https://thefoodaunt.com/lemon-mascarpone-cream-cake-bright-dreamy-elegant/