Lemon Mascarpone Cream Cake Soft, Fragrant, and Irresistible
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
- Cook Time: 35–40 minutes
- Preparation Time: 45 minutes
- Total Time: 1 hour 20 minutes
Yield: 8–10 slices
Cuisine: European-inspired, Lemon Desserts
Ingredients
For the Lemon Sponge Cake:
- 3 eggs
- 150 g (5.3 oz) granulated sugar
- A pinch of salt
- 90 ml (3 fl oz)
- 150 ml (5 fl oz) milk
- 270 g (9.5 oz) all-purpose flour
- 10 g (0.35 oz) baking powder
- Zest and juice of 1 lemon
For the Lemon Custard Filling:
- 1 egg
- 15 g (0.5 oz) flour
- 300 ml (10.1 fl oz) milk
- 70 g (2.5 oz) sugar
- Zest of 1 lemon
For the Second Lemon-Infused Sponge Base (optional layering):
- 3 eggs
- 200 g (1 cup) sugar
- A pinch of salt
- 120 ml (½ cup) milk
- 60 ml (¼ cup)
- 280 g (2 cups) all-purpose flour
- 2 tsp baking powder
For the Mascarpone Cream:
- 240 ml (1 cup) heavy cream
- 2 tbsp sweetened condensed milk
- 250 g (1 cup) mascarpone
For the Milk Infusion:
- 2 cups milk
- Zest of 1 lemon
For Decoration:
- 1 tsp powdered sugar
Instructions
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