Lemon Mascarpone Cream Cake – The Ultimate Summer Dessert

If you’re looking for a dessert that’s light, luxurious, and unmistakably Italian, this Italian Lemon Dream Cake with Mascarpone is a must-bake. Combining tender lemon cake layers with a velvety mascarpone frosting and a tangy lemon curd filling, it’s a dreamy, citrus-kissed treat that feels like sunshine on a plate.

Perfect for spring and summer celebrations, Easter brunches, or anytime you need a show-stopping dessert, this cake brings together the best of Italian pastry simplicity and bold lemon flavor.

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A Taste of Italy: Citrus, Cream, and Soft Sponge

Lemon desserts are a cornerstone of southern Italian baking—especially along the Amalfi Coast where the iconic Sfusato Amalfitano lemons are grown. Their floral aroma and bright acidity are the star of many traditional cakes and tarts.

This cake takes inspiration from Italian favorites like Torta al Limone and Tiramisu al Limone, but with a richer twist: mascarpone, the Italian cream cheese that adds luxurious body without heaviness. The combination of soft lemon sponge, creamy mascarpone layers, and vibrant lemon curd makes this cake truly unforgettable.

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Ingredient Overview: What You’ll Need

This cake has three major components: lemon cake layers, mascarpone cream frosting, and lemon curd filling.

1. Lemon Cake Layers

• All-Purpose Flour: Light and neutral for a soft crumb.

• Baking Powder & Baking Soda: Give structure and rise.

• Butter & Oil: Butter adds flavor, oil keeps the cake moist.

• Sugar: Balances the lemon tartness.

• Eggs: Add richness and structure.

• Milk + Lemon Juice: Buttermilk effect for tender texture.

• Lemon Zest + Lemon Juice: The heart of the citrus flavor.

• Vanilla Extract: Warms and balances the lemon.

2. Mascarpone Frosting

• Mascarpone Cheese: Silky, slightly tangy, and ultra-creamy.

• Heavy Cream: Whipped to lighten the mascarpone for a mousse-like texture.

• Powdered Sugar: Sweetens without graininess.

• Vanilla Extract: Complements the richness.

3. Lemon Curd Filling

• Fresh Lemon Juice: For sharp, clean citrus flavor.

• Egg Yolks + Whole Egg: Rich and smooth when gently cooked.

• Sugar + Butter: Create body and smoothness.

• Lemon Zest: Boosts the natural flavor intensity.

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Step-by-Step Instructions: How to Make Italian Lemon Dream Cake

This cake is built in stages. Plan ahead so each component is cool and ready when it’s time to assemble.

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Step 1: Make the Lemon Curd (Can be made 1–2 days ahead)

1. In a small saucepan, whisk together:

   • 2 egg yolks

   • 1 whole egg

   • ½ cup sugar

   • ½ cup fresh lemon juice

   • Zest of 1 lemon

2. Cook over medium-low heat, stirring constantly, until thickened (about 8–10 minutes). Do not boil.

3. Remove from heat and stir in 3 tbsp butter until smooth.

4. Pour into a bowl, cover with plastic wrap (press to surface), and refrigerate until set.

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Step 2: Make the Lemon Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.

2. In a medium bowl, whisk together:

   • 2¼ cups all-purpose flour

   • 1½ tsp baking powder

   • ½ tsp baking soda

   • ½ tsp salt

3. In a large bowl, beat:

   • ½ cup softened butter

   • ½ cup vegetable oil

   • 1½ cups granulated sugar

   Beat until pale and fluffy (about 3–4 minutes).

4. Add:

   • 3 large eggs, one at a time

   • 1 tbsp lemon zest

   • 1 tsp vanilla extract

5. Stir in:

   • ⅓ cup fresh lemon juice

   • ¾ cup milk

6. Mix in dry ingredients just until combined.

7. Divide batter between pans and bake for 28–32 minutes, or until a toothpick comes out clean.

8. Cool in pans for 10 minutes, then remove and cool completely.

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Step 3: Make the Mascarpone Frosting

1. In a cold mixing bowl, beat:

   • 8 oz mascarpone cheese (cold)

   • ½ cup powdered sugar

   • 1 tsp vanilla extract

2. Add:

   • 1½ cups heavy cream, and beat on medium-high until light, fluffy, and spreadable.

3. Do not overbeat—stop once soft peaks form and the frosting holds shape.

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Step 4: Assemble the Cake

1. Place one cooled cake layer on a serving plate. Pipe or spread a border of mascarpone frosting around the edge.

2. Fill the center with lemon curd, spreading evenly.

3. Top with second cake layer. Cover the top and sides with mascarpone frosting.

4. Chill for 30 minutes to set, then decorate with:

   • Candied lemon slices,

   • White chocolate curls, or

   • Fresh berries and mint (optional).

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Tips, Variations & Substitutions

Tips for Success:

• Use cold mascarpone – warm mascarpone can curdle in the frosting.

• Zest lemons before juicing – much easier and you’ll use every bit.

• Level your cake layers with a serrated knife for a more stable build.

Flavor Variations:

• Limoncello Soak: Brush cooled cake layers with a bit of Limoncello for extra zing.

• Raspberry Twist: Add a thin layer of raspberry preserves under the lemon curd.

• Coconut Mascarpone: Add shredded coconut to the frosting for tropical notes.

Substitutions:

• Dairy-Free: Use coconut cream and vegan cream cheese for frosting, dairy-free milk in the cake.

• Gluten-Free: Use a 1:1 gluten-free baking flour for the sponge.

• Lemon Curd Swap: Store-bought lemon curd works if you’re short on time (but homemade is best!).

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Serving Ideas & Occasions

This cake is ideal for:

• Weddings, showers, and spring brunches

• Easter, Mother’s Day, or lemon-themed garden parties

• Birthday cakes for citrus lovers

• Dinner parties paired with prosecco or limoncello

Serve chilled or slightly cool from the fridge for the best flavor and texture.

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Nutritional & Health Notes

Despite its luxurious taste, this cake offers some redeeming qualities:

• Lemons provide vitamin C and antioxidants.

• Mascarpone is lower in salt and sharper flavors than cream cheese.

• Light layers and whipped frosting make for a dessert that doesn’t feel heavy.

To lighten it:

• Use low-fat milk and reduce sugar in the cake and curd.

• Serve smaller slices—it’s rich enough to satisfy with a modest portion.

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Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! Bake the cake layers and prepare the lemon curd up to 2 days ahead. Assemble and frost the day of for best texture.

2. Does the mascarpone frosting need to be refrigerated?

Yes. Keep the cake chilled and store leftovers in the fridge. Let sit at room temp for 10–15 minutes before serving.

3. What’s the difference between mascarpone and cream cheese?

Mascarpone is creamier, less tangy, and smoother. It gives the frosting a rich but delicate texture—perfect for this cake.

4. Can I freeze the cake?

You can freeze the cake layers only (wrapped tightly). Thaw and fill/frost fresh. The frosting doesn’t freeze well due to mascarpone’s texture.

5. Can I use bottled lemon juice?

Fresh is strongly recommended for both flavor and zest. Bottled lemon juice lacks the brightness and contains preservatives.

6. My mascarpone frosting looks grainy—what went wrong?

Mascarpone can curdle if overbeaten or if it’s too warm. Use cold mascarpone and cream, and stop mixing once it thickens.

7. Can I add fruit inside the cake?

Yes! Fresh raspberries or blueberries layer beautifully between the cake and curd. Just pat them dry so they don’t release moisture.

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