Lemon Mascarpone Cake
This delightful cake combines light, fluffy layers with the richness of mascarpone cheese and the refreshing zing of lemon, making it a perfect dessert for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 cup granulated sugar Reduce sugar for a healthier version if desired.
- ½ cup unsalted butter, softened
- 1 cup buttermilk Can be replaced with almond milk and vinegar for a dairy-free version.
- 3 large eggs Can substitute with flaxseed meal mix for a vegan option.
- 2 tablespoons lemon zest Use fresh lemons for best flavor.
- ¼ cup fresh lemon juice Preferably freshly squeezed.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Mascarpone Filling
- 8 ounces mascarpone cheese Can be replaced with dairy-free cream cheese for a dairy-free option.
- 1 cup heavy cream Use coconut cream for dairy-free.
- ¼ cup powdered sugar
For Decoration
Instructions
Preparation
- Gather all your ingredients and measure them out.
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or cooking spray.
Mixing
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and buttermilk into the creamed mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Baking
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
Filling and Assembly
- Beat the mascarpone cheese with heavy cream and powdered sugar until soft peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of the mascarpone filling on top.
- Top with the second layer and decorate with more mascarpone filling and fresh berries.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap slices in plastic and place in a freezer bag.