Description
This layered lemon cake is filled with mascarpone whipped cream and topped with a buttery lemon crumb—bright, creamy, and perfect for special occasions.
Ingredients
For the Lemon Sponge:
2 cups (250 g) all-purpose flour
1½ tsp baking powder
½ tsp salt
1 cup (200 g) granulated sugar
½ cup (113 g) unsalted butter, softened
½ cup vegetable oil
4 large eggs, at room temperature
2 tsp vanilla extract
1 cup whole milk
Zest of 2 lemons
¼ cup fresh lemon juice
For the Lemon Mascarpone Filling:
1 cup heavy whipping cream
8 oz (225 g) mascarpone cheese, room temperature
1 cup powdered sugar
Zest of 1 lemon
3–4 tbsp fresh lemon juice
For the Lemon Crumb Topping:
½ cup (60 g) flour
½ cup (60 g) powdered sugar
4 tbsp (60 g) cold unsalted butter, diced
Zest of 1 lemon
¼ tsp vanilla extract
Optional Decoration:
Powdered sugar, for dusting
Instructions
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Crumb Topping: Bake flour for 5 minutes to remove raw taste. Cool. Mix with powdered sugar, lemon zest, vanilla, and cold butter. Chill.
Cake Batter: Whisk flour, baking powder, salt, and zest. Cream butter, sugar, and oil. Beat in eggs, vanilla, and lemon juice. Alternate adding dry ingredients and milk.
Bake: Divide batter into pans. Sprinkle crumb topping evenly. Bake 25–30 minutes. Cool in pans for 5 minutes, then on racks.
Filling: Whip cream to stiff peaks. Blend mascarpone, powdered sugar, lemon zest, and juice. Fold in whipped cream.
Assemble: Place one cake layer, spread most of filling, top with second layer. Use reserved filling to frost top and sides.
Finish: Press chilled crumb topping on top and sides. Dust with powdered sugar.
Chill: Refrigerate at least 2 hours before serving.
Notes
For tangier flavor, swap mascarpone for cream cheese or add lemon curd.
Use limoncello or orange zest for variation.
Unfrosted layers can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
