Why You’ll Love Lemon Mascarpone Cake – A Bright Citrus Delight Recipe

I enjoy how this cake balances sweet and tangy flavors perfectly. The homemade lemon syrup adds depth and freshness, and the mascarpone keeps the cake incredibly soft. I also appreciate how versatile it is, whether I finish it with a silky frosting, a glossy glaze, or a simple dusting of powdered sugar.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake:
1 cup mascarpone cheese, at room temperature (CRUCIAL)
½ cup lemon syrup (see note below), at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup heavy cream, at room temperature

For Mascarpone Frosting (Optional):
8 oz mascarpone cheese, room temperature
2–3 cups powdered sugar (adjust to taste)
¼ cup heavy cream (added gradually)
2 tablespoons lemon syrup or fresh lemon juice

For Lemon Glaze (Alternative):
2 cups powdered sugar, sifted
¼ cup fresh lemon juice
2–4 tablespoons milk
1 tablespoon lemon zest

For Garnish:
Powdered sugar for dusting
Fresh lemon slices and mint leaves

Lemon Syrup:
½ cup freshly squeezed lemon juice
¼ cup water
¼ cup sugar
1 teaspoon lemon zest

I gently heat the lemon juice, water, sugar, and zest together until the sugar dissolves, then allow it to cool completely before using.

Directions

I begin by preparing the lemon syrup and letting it cool fully. I make sure all dairy ingredients are at room temperature for at least 2 hours before starting. I preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.

Using an electric mixer on low speed, I gently beat the mascarpone and sugar until just combined, being careful not to overmix.

I add the eggs one at a time, mixing on low speed until incorporated. I slowly pour in the cooled lemon syrup and vanilla extract while mixing gently. If the mixture looks slightly separated, I continue carefully without overmixing.

I add the heavy cream very gradually, almost drop by drop, mixing on the lowest speed and stopping immediately if the mixture begins to curdle.

In a separate bowl, I whisk together the flour, baking powder, baking soda, lemon zest, and salt. Using a spatula, I gently fold the dry ingredients into the wet mixture just until combined.

I pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Once cooled, I finish the cake with mascarpone frosting, lemon glaze, or simply dust it with powdered sugar. I garnish with fresh lemon slices and mint leaves for a beautiful presentation.

Servings and Timing

I slice this cake into 8 servings. The preparation takes about 30 minutes, baking takes 35 to 40 minutes, and the total time is approximately 1 hour and 10 minutes, not including cooling time.

Variations

I sometimes add a tablespoon of poppy seeds for subtle texture. If I want an even stronger citrus flavor, I increase the lemon zest slightly. For a lighter finish, I skip the frosting and use only the lemon glaze.

Storage/Reheating

I store the cake in the refrigerator because of the mascarpone. Before serving, I allow it to sit at room temperature for 20 to 30 minutes for the best texture. I do not reheat this cake, as it is meant to be enjoyed at room temperature.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for brighter and fresher flavor.

What if the batter curdles?

I stop mixing immediately and gently warm the bowl over warm water while whisking by hand.

Can I substitute cream cheese for mascarpone?

I do not recommend it, as the texture and richness will change significantly.

How do I know when the cake is done?

I insert a toothpick in the center, and it should come out clean.

Can I freeze this cake?

I prefer not to freeze it, as mascarpone-based cakes may change texture after thawing.

Why must ingredients be room temperature?

Room temperature ingredients blend smoothly and reduce the risk of separation.

Which topping is best?

I love the lemon glaze for brightness, but the frosting gives a richer finish.

Can I double the recipe?

I can double it and bake in a larger pan, adjusting baking time as needed.

How long does it keep?

I store it in the refrigerator for up to 4 days.

Can I reduce the sweetness?

I can slightly reduce the sugar in the cake or glaze to suit my taste.

Conclusion

I adore this lemon mascarpone cake for its bright citrus notes and creamy, tender crumb. It feels elegant yet comforting, and every slice brings a refreshing burst of lemon balanced by rich mascarpone. It is a cake I proudly serve whenever I want something special and full of flavor.