Embark on a zesty culinary journey with this Luscious Lemon Layer Cake, featuring a vibrant, citrus-infused sponge paired with a creamy, tangy mascarpone lemon frosting. This cake beautifully balances the brightness of fresh lemons with the rich, smooth textures of mascarpone and whipped cream, making it a delightful treat for all lemon dessert lovers.
Why You’ll Love This:
The lemon cake is moist and fluffy, with each layer infused with natural lemon flavor from fresh zest and juice. The addition of lemon aroma intensifies the citrus notes, while the creamy mascarpone frosting adds a luxurious dimension that complements the tanginess of the cake. This dessert is not only refreshing but also visually appealing, making it a perfect centerpiece for any celebration.
Perfect Occasion:
Ideal for spring and summer gatherings, this Lemon Layer Cake shines at garden parties, Easter brunches, or any festive occasion where a bright and beautiful dessert is desired. It’s also perfect for birthdays and anniversaries, especially for those who adore the refreshing taste of lemon.
Decoration Tips:
Garnish the top of the cake with thinly sliced lemon rounds, a sprinkle of lemon zest, or edible flowers for a charming and elegant look. For added texture and visual appeal, consider scattering some crushed lemon-flavored cookies or candied lemon peels around the edges of the cake.
Ingredients:
- For the Lemon Cake:
- 170g sugar
- 2 tsp lemon zest
- 220g butter, softened
- 2 tbsp oil
- 4 eggs
- 60ml lemon juice
- 374g all-purpose flour
- 10g baking powder
- Lemon flavoring
- 240ml milk
- For the Mascarpone Lemon Cream Frosting:
- 250g mascarpone cheese
- 200g heavy cream (30% fat)
- 40g powdered sugar
- 2 tbsp lemon juice
Instructions:
- Prepare the Lemon Cake:
- Preheat your oven to 160°C (320°F). Grease and flour two round cake pans.
- In a large bowl, cream together the butter, oil, and sugar until light and fluffy. Mix in the lemon zest and lemon juice.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Sift together the flour and baking powder. Alternately add the dry ingredients and the milk to the creamed mixture, starting and ending with the flour.
- Stir in the lemon flavoring to enhance the citrus taste.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Mascarpone Lemon Cream Frosting:
- In a mixing bowl, whip the mascarpone cheese with the powdered sugar and lemon juice until smooth.
- In another bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the mascarpone mixture until well combined and smooth.
- Assemble the Cake:
- If the cakes have domed on top, level them with a knife.
- Place one cake layer on your serving plate and spread a generous amount of lemon cream frosting over the top.
- Place the second cake layer on top and spread frosting over the top and around the sides of the cake.
- Chill and Serve:
- Refrigerate the cake for at least an hour to allow the frosting to set.
- Before serving, decorate as suggested to enhance the cake’s appearance and add a burst of lemony freshness.
Enjoy this exquisite Lemon Layer Cake, a refreshing dessert that perfectly blends the tartness of lemon with the sweetness of a rich, creamy frosting.
