This Lemon Mascarpone Cream Cake is the perfect fusion of bright citrus flavor and creamy elegance. The sponge is tender and moist, flavored with fresh lemon juice and zest, while the layered cream features a velvety blend of lemon-infused custard, mascarpone, and whipped cream. Light yet indulgent, this cake is perfect for spring celebrations, summer brunches, or whenever you want to impress with something refreshingly different.
The process involves baking a lemon sponge, preparing a creamy custard base, and finishing with a luscious mascarpone cream. Infused milk and gentle lemon notes make every bite delicate and dreamy.
Preparation, Cook, and Total Time
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Preparation Time: 45 minutes
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Cook Time: 35–40 minutes
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Total Time: 1 hour 20 minutes
Yield: 8–10 slices
Cuisine: European-inspired, Lemon Desserts
Ingredients
For the Lemon Sponge Cake:
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3 eggs
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150 g (5.3 oz) granulated sugar
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A pinch of salt
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90 ml (3 fl oz) vegetable oil
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150 ml (5 fl oz) milk
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270 g (9.5 oz) all-purpose flour
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10 g (0.35 oz) baking powder
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Zest and juice of 1 lemon
For the Lemon Custard Filling:
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1 egg
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70 g (2.5 oz) sugar
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15 g (0.5 oz) flour
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300 ml (10.1 fl oz) milk
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Zest of 1 lemon
For the Second Lemon-Infused Sponge Base (optional layering):
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3 eggs
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200 g (1 cup) sugar
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A pinch of salt
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120 ml (½ cup) milk
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60 ml (¼ cup) vegetable oil
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280 g (2 cups) all-purpose flour
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2 tsp baking powder
For the Mascarpone Cream:
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250 g (1 cup) mascarpone
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240 ml (1 cup) heavy cream
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2 tbsp sweetened condensed milk
For the Milk Infusion:
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2 cups milk
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Zest of 1 lemon
For Decoration:
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1 tsp powdered sugar
Directions
Step 1: Prepare Lemon-Infused Milk
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Gently heat 2 cups of milk with lemon zest over medium heat for 3–4 minutes.
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Do not boil. Remove from heat, cover, and let steep while you prepare the cake.
Step 2: Make the Lemon Sponge Cake
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Beat 3 eggs, sugar, and salt until light and fluffy.
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Slowly mix in the oil and milk.
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Add the lemon juice and zest.
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Sift in the flour and baking powder. Mix until smooth.
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Pour into a greased and floured cake tin.
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Bake at 170°C (340°F) for 35 minutes. Let cool completely.
Step 3: Prepare Lemon Custard
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In a saucepan, whisk 1 egg, sugar, flour, and lemon zest.
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Gradually whisk in 300 ml milk.
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Cook over medium heat, stirring constantly until thickened.
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Cover the custard with plastic wrap touching the surface and let cool to room temperature.
Step 4: Make Second Sponge Base (if layering)
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Beat 3 eggs with sugar and salt until pale and fluffy.
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Add milk, oil, then sift in flour and baking powder.
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Pour into a greased tin, bake at 170°C (340°F) for 40 minutes.
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Let cool, slice if using in layers.
Step 5: Make the Mascarpone Cream
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Whip mascarpone with condensed milk until smooth.
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In a separate bowl, whip cream until soft peaks form.
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Fold the cream into the mascarpone gently to keep it light and airy.
Step 6: Assemble the Cake
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Place the cake base on a tray.
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Use a fork to poke holes gently and pour some of the infused lemon milk over it.
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Spread a layer of lemon custard.
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Add another layer of sponge (optional), repeat soaking.
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Spread mascarpone cream over the top.
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Chill for 1 hour.
Step 7: Decorate and Serve
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Dust with powdered sugar before serving.
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Slice and enjoy this lemony, creamy masterpiece!
Serving Suggestions
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Serve with a cup of hot tea or iced lemon water.
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Pairs well with berries, lemon slices, or a drizzle of white chocolate.
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Beautiful centerpiece for brunch or afternoon gatherings.
Cooking Tips
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Steeping the lemon zest in milk enhances citrus aroma without bitterness.
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For extra tang, add a touch of lemon extract to the mascarpone.
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Chill the cake for at least 1 hour before slicing for clean layers.
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Use room temperature ingredients for smooth batters and creams.
Nutritional Benefits
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Lemon zest is rich in antioxidants and adds natural flavor.
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Mascarpone and milk provide calcium and creaminess.
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Eggs contribute protein and structure.
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Lighter than buttercream-based cakes—especially if sugar is adjusted.
Storage
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Store in the refrigerator for up to 3 days.
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Cover with plastic wrap or keep in an airtight container.
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Best served chilled. Freezing not recommended due to the custard and cream.
Why You’ll Love This Recipe
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Light, fluffy, and creamy with bright lemon flavor
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A stunning dessert that feels gourmet yet easy to make
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Beautiful layers with real lemon, not artificial flavor
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Perfect for spring, Easter, brunch, or birthdays
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Creamy mascarpone topping adds elegance and richness
Recipe Conclusion
If you love lemon desserts that are creamy, soft, and full of fresh flavor, this Lemon Mascarpone Cream Cake is a must-try. It’s elegant, balanced, and easy to make with everyday ingredients. Whether served at a party or savored quietly with tea, this cake delivers comfort and class in every bite. Prepare to fall in love with its light texture and bold citrus personality!
Frequently Asked Questions (FAQ)
1. Can I use bottled lemon juice instead of fresh?
Fresh is best, especially for zest and aroma, but bottled juice can work in a pinch.
2. Can I skip the custard and just use mascarpone cream?
Yes! The cake will still be rich and delicious, just with a slightly lighter texture.
3. Can I use cream cheese instead of mascarpone?
You can, but mascarpone gives a smoother, milder flavor. Cream cheese will be tangier.
4. What size cake tin should I use?
A 20–22 cm (8–9 inch) round pan works well for this recipe.
5. Can I make this cake a day ahead?
Absolutely! It tastes even better the next day after chilling.
6. Can I reduce the sugar?
Yes—try cutting back by 10–20% if you prefer less sweetness.
7. Is it okay to use plant-based milk?
Yes, almond or oat milk can be used for the custard and soaking milk.
8. Can I bake this as cupcakes?
You can! Adjust the baking time to 20–25 minutes and monitor closely.
9. How do I know when the custard is thick enough?
It should coat the back of a spoon and hold shape when cooled.
10. Can I double the recipe for a larger crowd?
Yes—just bake in two tins or a large rectangular pan and scale ingredients accordingly.