Lemon Mascarpone Layer Cake

This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting!

Lemon Mascarpone Layer Cake

Lemon Mascarpone Layer Cake

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

INGREDIENTS

LEMON CURD

  • 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 3 tbsp (42g) salted butter

LEMON CAKE LAYERS

  • 2 1/2 cups (325g) all purpose flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1/2 tsp vanilla extract
  • 4 large eggs
  • 3/4 cup (180ml) milk
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tbsp fresh lemon zest

WHIPPED MASCARPONE FROSTING

  • 2 1/2 cups (720ml) heavy whipping cream, cold
  • 1 1/2 cups (173g) powdered sugar
  • 2 tsp vanilla extract
  • 16 oz (452g) mascarpone cheese, chilled*

INSTRUCTIONS

TO MAKE THE LEMON CURD:

  1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
  2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.

TO MAKE THE CAKE LAYERS:

  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
  4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Add the lemon zest and gently stir to combine.
  9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE FROSTING AND ASSEMBLE CAKE:

  1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
  2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
  3. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes, if needed.
  4. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
  5. Spread half of the lemon curd evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
  6. Add some mascarpone frosting to the top of the lemon filling and spread into an even layer to fill in the remaining dam space.
  7. Add the second layer of cake and repeat the filling layer with the remaining lemon curd and additional mascarpone frosting.
  8. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
  9. Frost the outside of the cake, then use an offset spatula to create a striped pattern on the sides of the cake, if desired. Pipe swirls of frosting onto the top of the cake and finish it off with some lemon slice candies and white pearl sprinkles.
  10. Refrigerate well covered until ready to serve. I find that the cake is best when served a little chilled, but not cold. Cake should stay fresh when well covered for 2-4 days.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!

Lemon Mascarpone Layer Cake

Comments

Post a Comment

Popular posts from this blog

Melissa Rauch Bra Size 40DD - Rumor or Fact

Image
Having perfect body curve seems to be the most women dream. Not only for the beauty skins and sparkling cosmetics and fashion but it usually goes on the cup size. Moreover as public figure, the actresses are demanded to have a perfect body curve, as well their boob’s size. But sometimes having huge sup size makes them look unusual if it is not supported with the proper body size or measurements. One rumor goes to Melissa Rauch, who has been famous in her young age with her comedy shows untitled Big Bang Theory that makes her name to be famous not in America but in England and other Europe countries. She has been issued having cup size roughly 40DD. Although she seems to be sensitive and serious girl but she does not reveal any denial for that rumor. Does it mean that 40DD is fact? No, we can not be sure for it. Melisa measurement is five feet tall and her weight is roughly 48 kg so that it sounds no proper and ideal body for the girl with body measurements 36-27-35 has cup size...
Read more

Hollywood Plastic Surgery Nightmare Jennifer Esposito Appearance Disaster

Image
Instead of getting better and maximal appearance, Hollywood plastic surgery nightmare happen ed to Jennifer Esposito that make s her appearance becoming disaster. we can say that Jennifer Esposito was very beautiful before, she is pretty, talented and charming. But seems that unsatisfied and insecurity about her appearance make her trying cosmetical procedural trough plastic surgery. As the result right now Jennifer Esposito was identically as one of Hollywood plastic surgery nightmare that creating hard disaster on her face that make her feel remorse about her step that she had done. Jennifer Esposito the widow of the American actor Bradley Cooper was born in Brooklyn, New York, U.S. at April 11, 1973. Jennifer Esposito well known not only as an American actress but also she also known for dancer and model. People noticed her preety face and charming looks when she portrayed Nancy the bartender in 1998 American slasher film I Still Know What You Did Last Summer. After th...
Read more

Katy Perry Bra Size and Body Measurement

Image
Katheryn Elizabeth Hudson is a beautiful American singer and actress. She was born in October 25, 1984. She took her stage name, Katy Perry, when she signed contract with Capitol Music Group in 2007. Her career starts stealing musician expert interest when she released her second single, after being failed in her first single, untitled I Kissed a Girl. After having been well known she absolutely becomes trendsetter among American young women. Not only for her beauty but her fashion style is assumed as unusual fashion style in the age of her period. It is not doubt anymore that besides she is beautiful, she is also a sexy woman. Some of us believe that she is perfect woman till make many women would like to be as like her. After seeing her picture in Rolling Stone magazine, most of them are starting to guess what Katy Perry bra size . They predict her bra size is 32D and other people assumed it is 34D. many people make their own speculation toward her perfect body, they argued t...
Read more