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Lemon Mascarpone Cake – A Bright Citrus Delight

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A bright and elegant Lemon Mascarpone Cake featuring fresh lemon syrup, fragrant zest, and a creamy mascarpone crumb. Soft, tender, and perfectly balanced between sweet and tangy, this cake is ideal for special occasions or a refined everyday dessert.

Ingredients

  • For the Cake:
  • 1 cup mascarpone cheese, room temperature
  • ½ cup lemon syrup (cooled, see below)
  • 1 cup granulated sugar
  • 3 large eggs, 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, room temperature
  • For Mascarpone Frosting (Optional):
  • 8 oz mascarpone cheese, room temperature
  • 2–3 cups powdered sugar
  • 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
  • For Lemon Syrup:
  • ½ cup freshly squeezed lemon juice
  • ¼ cup water
  • ¼ cup sugar
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the lemon syrup by gently heating lemon juice, water, sugar, and zest until sugar dissolves. Cool completely.
  2. Bring all dairy ingredients to room temperature for at least 2 hours.
  3. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  4. On low speed, gently beat mascarpone and sugar until just combined.
  5. Add eggs one at a time, mixing on low until incorporated.
  6. Slowly pour in cooled lemon syrup and vanilla extract while mixing gently.
  7. Gradually add heavy cream on the lowest speed, stopping if curdling begins.
  8. In a separate bowl, whisk flour, baking powder, baking soda, lemon zest, and salt.
  9. Fold dry ingredients into wet mixture using a spatula until just combined.
  10. Pour batter into prepared pan and bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
  11. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. Finish with mascarpone frosting, lemon glaze, or a dusting of powdered sugar. Garnish as desired.

Notes

  • Room temperature ingredients are essential to prevent curdling.
  • Mix only on low speed to maintain a smooth mascarpone texture.
  • If batter curdles, gently warm the bowl over warm water and whisk by hand.
  • Store refrigerated due to mascarpone content.
  • Allow cake to sit at room temperature 20–30 minutes before serving for best flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-mascarpone-cake-a-bright-citrus-delight/