If you’re on the lookout for a dessert that’s both refreshing and indulgent, you’ve hit the jackpot with this Lemon Tiramisu Cake with Mascarpone Frosting Recipe. I absolutely love how this cake combines the bright zing of lemon curd and syrup with the creamy richness of mascarpone frosting — it’s like a summer party for your taste buds. Trust me, once you try it, you’ll find yourself coming back to this gem again and again.
Why You’ll Love This Recipe
- Bright and Zesty Flavor: The lemon curd and syrup give a fresh citrus kick that wakes up your palate.
- Creamy Mascarpone Frosting: Smooth, luscious, and lightly sweetened, it perfectly balances the tartness.
- Moist butairy Lemon Cake: The buttermilk and lemon zest make for a tender crumb that’s anything but dry.
- Show-stopping Dessert: It looks elegant but is surprisingly easy to make, perfect for impressing guests.
Ingredients You’ll Need
This recipe uses fresh ingredients that bring out the best in lemon desserts. Picking good-quality lemons and room temperature eggs really gives the curd and cake that vibrant flavor and texture I love.
- Fresh Lemons: You’ll want both juice and zest, so I recommend unwaxed lemons to get that pure brightness.
- Eggs: Room temperature yolks for the curd and whites for the cake make for smoother batters and better rises.
- Unsalted Butter: Cold for the curd, softened for the cake – both crucial for the right texture.
- Cake Flour: Gives the cake a tender crumb, softer than all-purpose flour.
- Granulated Sugar: Sweetens the cake, syrup, and curd just right – you can adjust the syrup sweetness by taste.
- Buttermilk: Adds moisture and a slight tang, keeping the cake moist for days.
- Mascarpone Cheese: The star of the frosting, creamy and rich, so make sure it’s cold for whipping.
- Heavy Whipping Cream: Whipped to stiff peaks for that light, fluffy frosting texture.
- Powdered Sugar: Sifted into the mascarpone for smooth sweetness without grit.
- Vanilla Extract: A splash balances the lemon’s tartness in the cake.
- Baking Powder & Baking Soda: Both help the cake rise with that perfect crumb.
- Salt: Just a pinch to enhance all the flavors without being salty.
Variations
I love playing around with this Lemon Tiramisu Cake with Mascarpone Frosting Recipe depending on the season and mood. Feel free to customize the lemon intensity or add other citrus flavors if you like. It’s your chance to make it truly your own!
- Berry Twist: I once folded in fresh raspberries between the frosting layers, and it was a hit with my guests—adds a sweet-tart pop that’s delightful.
- Herb Infusion: A hint of fresh thyme or basil in the lemon syrup gave the cake a sophisticated herbal note, perfect for summer gatherings.
- Gluten-Free Option: Swapping cake flour for a gluten-free blend worked well, though the texture was slightly denser—still delicious though!
- Less Sweet Version: If you prefer less sweetness, reduce the sugar in the syrup and frosting—this helped me when I served it with naturally sweet fruit sides.
How to Make Lemon Tiramisu Cake with Mascarpone Frosting Recipe
Step 1: Whip Up Your Luscious Lemon Curd
Start by whisking fresh lemon juice, egg yolks, sugar, a pinch of salt, and lemon zest in a saucepan over medium-low heat. Keep whisking frequently for about 20-25 minutes—it thickens slowly, so be patient and don’t rush it. When it coats the back of your spoon, you’re golden. Off the heat, whisk in cold butter cubes one by one for that velvety shine and richness. Cover with plastic wrap right on the surface to prevent skin and chill it completely. I discovered that this simple trick prevents the curd from drying out and keeps it silky smooth.
Step 2: Bake the Moist and Zesty Lemon Cake
Preheat your oven to 350°F and prep a 9×9 inch pan with grease and parchment. Whisk together your cake flour, baking powder, baking soda, and salt. Then in a large bowl, cream softened butter and sugar until fluffy—this took my mixer about 2 minutes on high speed. Next, add egg whites, lemon zest, and vanilla, mixing until the batter turns pale and smooth. Slowly incorporate the flour mixture alternating with buttermilk, mixing just enough till combined. Overmixing is a common mistake that makes the cake tough, so keep it gentle and scrape the bowl edges well. Bake for around 36-42 minutes until a tester comes out clean. When done, cool in the pan for 30 minutes before transferring onto a wire rack—cooling completely is key for great frosting results!
Step 3: Prepare Your Refreshing Lemon Syrup
While the cake cools, gently heat lemon juice and sugar in a saucepan over low heat just until sugar dissolves fully. This syrup is your cake’s thirst-quencher, adding moisture and that citrus punch. Pour it into a container with a spout to drizzle easily when assembling.
Step 4: Whip Up the Dreamy Mascarpone Frosting
Using an electric or stand mixer, whip heavy cream to stiff peaks—that fluffy texture is what makes the frosting light rather than heavy. In a separate bowl, beat cold mascarpone with sifted powdered sugar and lemon zest just until smooth. If your mascarpone gets a little runny (some brands do this), don’t panic—just whip it on high speed for a minute until it firms back up. Gently fold your whipped cream into the mascarpone for that perfect creamy but airy consistency. Transfer to a piping bag with a fun tip for beautiful presentation.
Step 5: Assemble Your Showstopper Cake
Place your cooled cake on a serving plate and poke small holes all over with a wooden spoon handle. Slowly pour milk over the cake, letting it soak in patiently—don’t rush this part! Then drizzle 3/4 of your lemon syrup the same way, reserving the rest for serving. Pipe lemon curd into the holes for bursts of flavor in every bite. Next, pipe your mascarpone frosting on top, alternating with little lemon curd dollops between layers. Finish with a sprinkle of fresh lemon zest and slice into 16 delightful squares. When you serve, drizzle extra syrup over individual slices—this final touch takes it from tasty to unforgettable!
Pro Tips for Making Lemon Tiramisu Cake with Mascarpone Frosting Recipe
- Use Room Temperature Eggs: It really helps the batter emulsify better and results in a lighter cake.
- Patience When Thickening Curd: Rushing heat can cause curd to scramble; slow and steady whisking is the key.
- Don’t Overmix Cake Batter: Over-beating after flour is added develops gluten, which makes the cake tough.
- Chill Frosting Ingredients: Cold mascarpone and cream whip up better and give a sturdier frosting to pipe.
How to Serve Lemon Tiramisu Cake with Mascarpone Frosting Recipe
Garnishes
I love adding a little fresh lemon zest on top for a burst of color and extra zing. Sometimes I scatter edible flowers or thin lemon slices for a pretty presentation, especially when serving to guests. A little mint sprig on each slice adds a fresh herbal note that pairs beautifully.
Side Dishes
This cake shines on its own, but if you want to round out dessert time, I recommend fresh berries or a light berry compote on the side. For a brunch or tea setting, fresh fruit salad or a scoop of vanilla bean ice cream balances the citrus perfectly.
Creative Ways to Present
I’ve made this cake in mini trifle glasses layered with the curd and frosting for a stunning individual dessert presentation. Another fun idea is to bake the cake in cupcakes and top each with the frosting and a piped dot of lemon curd—these quickly disappear at parties!
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered tightly in the fridge for up to 3 days. The lemon syrup keeps the cake moist, but it’s best enjoyed fresh. I usually keep it in an airtight cake container to prevent it from absorbing fridge smells.
Freezing
For longer storage, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil. When ready, thaw overnight in the fridge and assemble fresh with lemon curd and mascarpone frosting. I’ve found freezing the fully assembled cake affects the mascarpone texture, so it’s best to freeze layers separately.
Reheating
This cake is best served cold or at room temperature, so I recommend bringing slices out of the fridge about 20 minutes before serving. If you want it warmer, leave slices out a bit longer rather than microwaving, which can change the frosting texture.
FAQs
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Can I use regular cream cheese instead of mascarpone for the frosting?
You can substitute cream cheese, but mascarpone’s creamier, milder flavor and texture really make a difference here. Cream cheese tends to be tangier and heavier, and it can alter the lightness of the frosting. If you do use cream cheese, make sure it’s softened and try mixing it with a bit of heavy cream to balance the texture.
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How do I know when the lemon curd is done?
The curd should be thick enough to coat the back of a spoon and hold its shape when you run your finger across it. It will thicken more as it cools, so resist the urge to cook it too long or it might curdle. Slow, gentle whisking is the trick!
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Can I make this cake a day ahead?
Absolutely! I often prepare the cake layers and lemon curd a day ahead, then assemble the frosting and the full cake on the day you want to serve. This lets the flavors meld beautifully. Just keep the layers and lemon curd refrigerated and covered until assembly.
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What’s the best way to zest lemons?
I prefer using a microplane grater because it’s easy to get fine, even zest without the bitter white pith. Always zest the lemons before juicing to avoid any slipping or waste, and avoid zesting too deep into the pith.
Final Thoughts
This Lemon Tiramisu Cake with Mascarpone Frosting Recipe holds a special place in my dessert rotation because it captures that perfect balance of tangy, sweet, and creamy in each bite. Making it always feels like a little celebration—whether it’s a casual weekend treat or a show-stopping party centerpiece. I hope you’ll enjoy making and sharing this cake as much as my family and I do. Give it a try, and you might just find your new favorite lemon dessert!
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Lemon Tiramisu Cake with Mascarpone Frosting Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Lemon Tiramisu Cake is a zesty, creamy dessert that combines layers of moist lemon cake soaked in a tangy lemon syrup, filled and topped with luscious mascarpone frosting and vibrant lemon curd. Perfectly balancing tartness and sweetness, it’s a refreshing twist on traditional tiramisu with the bright flavors of lemon shining throughout.
Ingredients
Lemon Curd
- 1/2 cup (120 ml) fresh lemon juice
- 4 egg yolks, at room temperature
- 3/4 cup (150 g) granulated white sugar
- Pinch salt
- 1 tbsp lemon zest
- 1/2 cup (112 g) unsalted butter, cold and cut in cubes
Lemon Cake
- 2 1/2 cups (280 g) cake flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 4 egg whites, at room temperature
- 1 tbsp vanilla extract
- 3 tbsp lemon zest (about 3 large lemons zested)
- 1 cup (240 ml) buttermilk, at room temperature
Lemon Syrup
- 1/2 cup (120 ml) fresh lemon juice
- 3/4-1 cup (150-200 g) granulated white sugar, depending on sweetness preference
Lemon Mascarpone Frosting
- 1 cup (240 ml) heavy whipping cream
- 16 oz (452 g) mascarpone cheese, cold
- 1 cup (135 g) powdered sugar
- 1 tbsp lemon zest
- 1/2 cup (120 ml) whole milk, for pouring over cake
Instructions
- Make the Lemon Curd: In a medium saucepan, whisk together lemon juice, egg yolks, sugar, salt, and lemon zest. Cook over medium-low heat for 20-25 minutes, whisking frequently until mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the cold cubed butter until smooth. Transfer to a heatproof bowl, cover with plastic wrap directly on the surface to prevent skin, and refrigerate until fully cooled.
- Prepare the Lemon Cake Batter: Preheat oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream together softened butter and sugar using an electric mixer on high speed for 2 minutes until fluffy. Add egg whites, lemon zest, and vanilla; mix on medium speed until pale and smooth, about 1 minute.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture in increments, mixing on low speed until just combined. Scrape down sides of the bowl as needed. Pour batter evenly into prepared pan.
- Bake the Cake: Bake for 36-42 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then remove by lifting the parchment paper and transfer to a wire rack to cool completely.
- Make the Lemon Syrup: In a small saucepan, combine lemon juice and sugar. Heat over low heat, whisking frequently, just until the sugar dissolves. Remove from heat and pour into a container for easy pouring. Allow to cool.
- Prepare the Mascarpone Frosting: In a large bowl, whip heavy cream on high speed until stiff peaks form, about 1 to 1 1/2 minutes. In another bowl, combine cold mascarpone cheese, powdered sugar, and lemon zest; mix on medium speed until smooth. If mixture becomes too runny, whip at high speed briefly to regain fluffiness. Gently fold whipped cream into mascarpone mixture until fully incorporated. Transfer frosting to a piping bag fitted with decorative tip.
- Assemble the Cake: Transfer the cooled cake to a serving plate. Using a wooden stick or spoon handle, poke holes on top of the cake. Slowly pour milk over the cake, allowing it to soak in. Then pour about 3/4 of the lemon syrup evenly across the cake, allowing absorption. Reserve remaining syrup for serving. Fill the holes by piping lemon curd into them. Pipe mascarpone frosting decoratively on top, alternating with small dollops of lemon curd in between. Sprinkle extra lemon zest over the top. Cut cake into 16 squares. Serve each slice drizzled with reserved lemon syrup for an extra burst of citrus flavor.
Notes
- Ensure all dairy ingredients like eggs, buttermilk, and mascarpone are at room temperature for best mixing and texture.
- Use fresh lemon juice and zest for the most vibrant flavor.
- Take care when cooking lemon curd to avoid curdling by keeping heat medium-low and whisking constantly.
- If mascarpone frosting becomes too loose, whipping it more will help regain its firmness.
- Allow sufficient time for the cake to soak up the liquids for optimal moistness and flavor.
- For a stronger lemon flavor, consider adding a bit more zest to the frosting or cake batter.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
