If you’re a fan of bright, zesty desserts, this lemon cake with mascarpone is an absolute must-try! With a fragrant, citrusy sponge and a creamy mascarpone filling, it’s the perfect balance of tangy and sweet. Whether you’re baking for a special occasion or just want a delicious treat with your afternoon tea, this cake is light, refreshing, and full of flavour. Plus, it’s a great way to use up extra lemons – something I recently had to do after accidentally buying two whole bags!
I love a good baking challenge, especially when it involves using up ingredients I already have at home. A few days ago, I found myself staring at two bags of lemons sitting on my kitchen counter, wondering how I could make the most of them. Naturally, lemon cake was the first thing that came to mind! Lemon cakes are always a winner – fragrant, moist, and with just the right amount of tanginess.
To enhance the lemon flavour even more, I used a simple trick: rubbing the sugar with lemon zest before mixing it into the batter. This helps release the oils from the zest, making the cake even more aromatic. Paired with a creamy mascarpone filling that has a touch of lime for extra freshness, this cake turned out to be the perfect citrus treat!
The best part? It’s incredibly easy to make. No fancy equipment, no complicated steps – just a simple, delicious cake that’s bursting with lemony goodness. Whether you’re baking for friends or simply treating yourself, this recipe is sure to brighten your day.
Why This Lemon Cake with Mascarpone Is Perfect for Spring
As soon as spring arrives, I find myself craving light and refreshing desserts, and this lemon cake is exactly that. The citrusy notes make it feel fresh and vibrant, a perfect match for sunny days and blooming flowers. Unlike heavy winter desserts, this cake has a delicate texture and a bright flavour that makes it ideal for warm-weather gatherings.
Another reason why this cake is perfect for spring is that it pairs beautifully with seasonal fruits. Serve it with a handful of fresh berries or add a drizzle of honey for an extra touch of sweetness. It’s a fantastic dessert to bring to Easter brunch, spring picnics, or even just a casual afternoon tea in the garden.
And let’s not forget the mascarpone filling! It’s creamy but not too rich, complementing the cake’s citrusy notes without overpowering them. Every bite is soft, fluffy, and bursting with lemon flavour—exactly what you need to welcome the new season!
Recipe Tips for Making the Perfect Lemon Cake with Mascarpone
A great lemon cake should be soft, moist, and packed with citrus flavour. Follow these tips to get it just right:
- Rub the sugar with lemon zest – this simple step is a game changer. By doing this, you will release essential oils, making the cake extra fragrant.
- Use fresh lemon juice – bottled juice won’t have the same brightness or depth of flavour, so please don’t be tempted to do it.
- Don’t overmix the batter – overmixing can make the cake dense instead of light and fluffy.
- Bake at the right temperature – too high, and the cake might dry out; too low, and it won’t rise properly. Stick to 180 degrees for best results.
- Let it cool completely before dusting it with powdered sugar – the warm cake will melt the sugar and you will lose all the effect.
Ways to Change the Lemon Cake with Mascarpone
This recipe is delicious as is, but there are so many ways to customize it! Here are some ideas to switch things up:
- Make it extra citrusy – add orange or grapefruit zest for a unique flavour twist.
- Add poppy seeds – lemon and poppy seeds are a classic combination that adds a subtle crunch.
- Swap the filling – try a lemon curd layer instead of mascarpone for an even tangier version.
- Turn it into cupcakes – bake the batter in cupcake liners and pipe the mascarpone filling on top as frosting.
- Drizzle with glaze – mix powdered sugar with lemon juice for a simple glaze instead of a mascarpone filling.
You know that I am obsessed with citrusy desserts, so be sure that this is not the only dessert you could find on my blog. Here are some more delicious recipes:
Blood Orange Yoghurt Cake
Butter Cookies with Orange Jam
Lemon Rolls with Lemon Cream
Lemon Swiss Roll with Citrus Curd
Tiramisu with Lemon Curd and Limoncello
Recipe
This lemon cake with mascarpone is the ultimate spring dessert – light, fresh, and bursting with citrus flavour. Whether you’re baking to use up extra lemons (like I did!) or simply craving something sweet, this cake is guaranteed to hit the spot.
Ingredients
Cake:
1 lemon (zest and juice)
100g caster sugar
Pinch of salt
1 large egg
200g melted butter
300g plain flour
1 teaspoon baking powder
Filling:
250g mascarpone cheese
100 g caster sugar
Pinch of salt
1 egg
1 lemon (zest and juice)
1 lime (zest and juice)
Powder sugar for dusting
Method
Make the cake batter:
- Preheat the oven to 180 degrees and line the round pan with baking paper.
- Combine grated lemon zest, sugar, and salt in a large bowl. Using your fingers, rub the mixture until the sugar becomes fragrant and pale yellow.
- Add the egg, lemon juice, and melted cooled butter. Whisk to combine.
- Sift flour and baking powder into prepared lemon batter. Mix everything together.
- Spread the batter into the prepared baking pan.
Prepare the filling:
- Combine the mascarpone cheese and caster sugar in a large bowl till you get an even texture.
- Add salt, egg, lemon and lime juice and zest. Mix everything together.
- Pour the filling on top of the batter.
- Bake the cake for 40-50 minutes, or until the edges are golden brown and the middle is puffed.
- After it’s baked, let it cool down for 10 minutes before releasing the sides of the pan or lifting out the cake.
- Serve the cake with some powdered sugar on top.
