Italian Lemon Mascarpone Layer Cake

Introduction:
The Italian Lemon Mascarpone Layer Cake is a delightful dessert that combines the fresh citrus flavor of lemon with the rich creaminess of mascarpone cheese, creating a decadent and refreshing treat. This cake is the perfect balance of sweetness and tang, making it a wonderful option for celebrations, special occasions, or just a delicious indulgence any time of the year. The light, fluffy layers of cake are complemented by a smooth mascarpone frosting, which brings a rich and creamy texture that perfectly contrasts the zesty lemon. This cake will impress your guests with its sophisticated flavor and beautiful presentation, making it a standout dessert for any gathering. With its origins deeply rooted in Italian culinary traditions, this cake embodies the essence of Italy’s love for bright citrus fruits and creamy cheeses.

The History of Italian Lemon Mascarpone Layer Cake:
Italian desserts often celebrate simple, fresh ingredients, and the Italian Lemon Mascarpone Layer Cake is a perfect example of this. Mascarpone, a rich and creamy cheese originating from the Lombardy region of Italy, is a staple in many Italian desserts, such as tiramisu and cannoli. The combination of lemon with mascarpone is particularly popular in southern Italy, where lemons are abundant, particularly in the Amalfi Coast region. This cake blends the bright, tangy flavor of lemons with the rich, velvety texture of mascarpone, creating a harmonious balance that is beloved across Italy. While the exact origin of the Lemon Mascarpone Layer Cake is difficult to pinpoint, it’s a modern take on the classic Italian ingredients and flavors, often made for family gatherings, celebrations, and festive occasions. Over the years, this cake has gained popularity outside of Italy, becoming a favorite in many households around the world.

Ingredients Breakdown:
The key ingredients in the Italian Lemon Mascarpone Layer Cake include all-purpose flour, which forms the structure of the cake, along with baking powder to ensure it rises to a light and airy texture. The lemons provide the essential citrusy zest and juice, infusing the cake with a refreshing tang. The cake’s richness comes from butter, eggs, and sugar, which together create a tender crumb and sweet flavor. Mascarpone cheese, the star ingredient, adds creaminess and a mild sweetness that pairs perfectly with the lemon. The frosting is made from mascarpone cheese, powdered sugar, and a touch of heavy cream, which creates a smooth, decadent topping for the cake layers. Vanilla extract is added to enhance the overall flavor. For an extra touch, a dusting of powdered sugar or lemon zest can be added on top of the cake for a beautiful finish.

Step-by-Step Recipe:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
3. In a large mixing bowl, cream together 1 cup unsalted butter and 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes.
4. Add 4 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract and the zest of 2 lemons.
5. Gradually add 1 cup whole milk, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
8. While the cakes cool, prepare the frosting by beating together 2 cups mascarpone cheese, 1 ½ cups powdered sugar, and 1 cup heavy cream in a large bowl until smooth and fluffy.
9. Once the cakes are fully cooled, frost the top of one cake layer with a generous amount of mascarpone frosting. Place the second layer of cake on top and frost the entire cake with the remaining frosting.
10. Optionally, garnish with lemon zest or fresh lemon slices and a dusting of powdered sugar.
11. Let the cake set for about 30 minutes before serving to allow the flavors to meld together.
12. Serve and enjoy this rich, flavorful Italian treat!

Tips for the Perfect Italian Lemon Mascarpone Layer Cake:
For the lightest cake possible, be sure not to overmix the batter once the flour is added. Overmixing can cause the cake to become dense. To ensure a fluffy texture, also make sure the butter and sugar are well-creamed together before adding the eggs. Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off—too much flour can lead to a dry cake. When making the frosting, ensure that the mascarpone cheese is at room temperature to avoid lumps. If the frosting seems too thick, add a little more heavy cream until you reach the desired consistency. For extra lemon flavor, you can add a tablespoon of lemon juice to the frosting. Always let the cake cool completely before frosting to prevent the frosting from melting.

Variations and Customizations:
This cake is easily customizable to suit your preferences. If you want to add a bit more texture, consider folding in some chopped nuts, such as pistachios or almonds, into the cake batter. You can also experiment with different citrus fruits—orange or lime zest would pair wonderfully with the mascarpone frosting. For a twist, try adding a bit of limoncello (Italian lemon liqueur) to the frosting or soaking the cake layers with a bit of lemon syrup for extra moisture. If you prefer a lighter version of the frosting, you could replace some of the mascarpone with whipped cream. The cake can also be made gluten-free by substituting the flour with a gluten-free flour blend, though the texture may be slightly different.

Health Considerations and Nutritional Value:
While the Italian Lemon Mascarpone Layer Cake is undeniably indulgent, it can offer some benefits when enjoyed in moderation. The mascarpone cheese provides a source of calcium and protein, while the lemon adds a boost of vitamin C. However, due to the butter, sugar, and heavy cream used in both the cake and the frosting, this dessert is high in calories and should be considered a treat. For those seeking a healthier alternative, you could experiment with lighter ingredients, such as using Greek yogurt in place of mascarpone or reducing the sugar in the cake and frosting. However, these substitutions may alter the texture and flavor of the cake. For a lower-sugar option, consider using a natural sweetener like stevia or monk fruit.

FAQ
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow the cake to cool completely, then store it in an airtight container at room temperature or in the fridge. Frost the cake just before serving to maintain its freshness.

Can I freeze this cake?
Yes, this cake freezes well. After baking, allow the cake to cool completely, then wrap each layer tightly in plastic wrap and foil. Freeze for up to 2-3 months. To serve, thaw the cake layers at room temperature, then frost as usual.

Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture may be slightly different, but it should still turn out delicious.

Can I use a different cheese instead of mascarpone?
While mascarpone is traditional, you can substitute it with cream cheese for a tangier flavor. However, mascarpone’s creaminess is what makes this cake so special.

How can I make the frosting lighter?
For a lighter frosting, you can substitute some of the mascarpone cheese with whipped cream, or use a combination of mascarpone and Greek yogurt for a less rich version.

Italian Lemon Mascarpone Layer Cake

The Italian Lemon Mascarpone Layer Cake combines tangy lemon with creamy mascarpone for a rich, fluffy dessert perfect for any occasion. With its light texture and decadent frosting, this cake is an indulgence that will impress everyone.

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Prep Time 2 hours hrs

Cook Time 35 minutes mins

Servings 12

Ingredients

  

LEMON CURD

• 1/4 cup 60ml fresh lemon juice (about 1–2 lemons)
• 2 tsp finely grated lemon zest
• 1/3 cup 69g sugar
• 4 egg yolks
• 3 tbsp 42g salted butter

LEMON CAKE LAYERS

• 2 1/2 cups 325g all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup 112g unsalted butter, room temperature
• 1/2 cup 120ml vegetable oil
• 1 1/2 cups 310g sugar
• 1/2 tsp vanilla extract
• 4 large eggs
• 3/4 cup 180ml milk
• 1/2 cup 120ml fresh lemon juice
• 2 tbsp fresh lemon zest

WHIPPED MASCARPONE FROSTING

• 2 1/2 cups 600ml heavy whipping cream, cold
• 1 1/2 cups 173g powdered sugar
• 2 tsp vanilla extract
• 16 oz 452g mascarpone cheese, chilled*

Instructions

 

TO MAKE THE LEMON CURD:

• Combine all the ingredients in a double boiler (or in a metal bowl placed over a pot of simmering water). Heat while whisking constantly until the mixture thickens and reaches 160 degrees, or coats the back of a spoon.
• Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the surface of the curd to prevent a film from developing, and refrigerate until cold.

TO MAKE THE CAKE LAYERS:

• Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat the oven to 350°F (176°C).
• In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together the butter, oil, sugar, and vanilla extract until light and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Combine the milk and lemon juice, then gradually add this mixture to the batter and mix until fully incorporated.
• Add the remaining dry ingredients and mix until well combined and smooth. Be sure to scrape down the sides of the bowl as needed. Do not overmix the batter.
• Gently stir in the lemon zest to combine.
• Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out with a few crumbs.
• Remove the cakes from the oven and allow them to cool in the pans for about 2-3 minutes. Then transfer them to cooling racks to cool completely.

TO MAKE THE FROSTING AND ASSEMBLE THE CAKE:

• Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip on high speed until soft peaks form.
• Add the mascarpone cheese to the whipped cream and continue to whip until stiff peaks form. This process will happen fairly quickly. Set the whipped frosting in the refrigerator.
• To assemble the cake, use a large serrated knife to trim the domes from the top of the cakes, if necessary.
• Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outer edge of the cake using Ateco tip 808 to create a tall barrier.
• Spread half of the lemon curd evenly on top of the cake layer, filling the dam about halfway full.
• Add some mascarpone frosting to the top of the lemon filling and spread it into an even layer to fill the remaining space within the dam.
• Add the second layer of cake and repeat the filling process with the remaining lemon curd and additional mascarpone frosting.
• Place the final layer of cake on top, then smooth out the frosting around the sides of the cake.
• Frost the outside of the cake, then use an offset spatula to create a striped pattern on the sides, if desired. Pipe swirls of frosting onto the top of the cake and finish by decorating with lemon slice candies and white pearl sprinkles.
• Refrigerate the cake, covered, until ready to serve. The cake is best served slightly chilled, but not cold. It will stay fresh for 2-4 days when stored properly.
• Tip: I recommend using mascarpone cheese that is still chilled, but soft, so it incorporates smoothly without lumps. If the mascarpone is too warm, it may soften to the point where it won’t firm up properly, resulting in a too-soft frosting.