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Lemon Mascarpone Cream Cake – The Ultimate Summer Dessert

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Italian Lemon Dream Cake with Mascarpone features soft lemon cake layers, tangy lemon curd, and a whipped mascarpone frosting. It’s the perfect citrus dessert for spring and summer celebrations.

Ingredients

Scale

Lemon Curd:

  • 2 egg yolks

  • 1 whole egg

  • ½ cup sugar

  • ½ cup fresh lemon juice

  • Zest of 1 lemon

  • 3 tbsp unsalted butter

Lemon Cake:

  • 2¼ cups all-purpose flour

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup softened butter

  • ½ cup vegetable oil

  • 1½ cups sugar

  • 3 large eggs

  • 1 tbsp lemon zest

  • ⅓ cup lemon juice

  • ¾ cup milk

  • 1 tsp vanilla extract

Mascarpone Frosting:

  • 8 oz mascarpone cheese (cold)

  • 1½ cups heavy cream

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Make lemon curd: whisk eggs, sugar, lemon juice/zest. Cook over medium-low, stirring until thick. Stir in butter. Chill.

  • Make cake: cream butter, oil, and sugar. Add eggs, lemon zest, juice, vanilla, and milk. Mix in dry ingredients. Bake at 350°F in two 8-inch pans for 28–32 min. Cool.

  • Make frosting: beat mascarpone, powdered sugar, and vanilla. Add cold cream and beat to soft peaks.

  • Assemble: layer cake, pipe frosting border, fill with curd. Top with second cake, frost, and decorate.

Notes

  • Use cold mascarpone and cream to prevent curdling.

  • Store in fridge for up to 4 days.

  • Limoncello or berries can be added for extra flair.

Find it online: https://thefoodaunt.com/lemon-mascarpone-cream-cake-the-ultimate-summer-dessert/