Lemon Mascarpone Cream Cake – Soft, Fragrant, and Irresistible

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

Preparation Time: 45 minutes

Cook Time: 35–40 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) vegetable oil

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

70 g (2.5 oz) sugar

15 g (0.5 oz) flour

300 ml (10.1 fl oz) milk

Zest of 1 lemon

For the Second Lemon-Infused Sponge Base (optional layering):

3 eggs

200 g (1 cup) sugar

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Should red spots on various part of your body worry you and what to do if you have them
A pinch of salt

120 ml (½ cup) milk

60 ml (¼ cup) vegetable oil

280 g (2 cups) all-purpose flour

2 tsp baking powder

For the Mascarpone Cream:

250 g (1 cup) mascarpone

240 ml (1 cup) heavy cream

2 tbsp sweetened condensed milk

For the Milk Infusion:

2 cups milk

Zest of 1 lemon

For Decoration:

1 tsp powdered sugar

Directions

Step 1: Prepare Lemon-Infused Milk

Gently heat 2 cups of milk with lemon zest over medium heat for 3–4 minutes.

Do not boil. Remove from heat, cover, and let steep while you prepare the cake.

Step 2: Make the Lemon Sponge Cake

Beat 3 eggs, sugar, and salt until light and fluffy.

Slowly mix in the oil and milk.

Add the lemon juice and zest.

Sift in the flour and baking powder. Mix until smooth.

Pour into a greased and floured cake tin.

Bake at 170°C (340°F) for 35 minutes. Let cool completely.

Step 3: Prepare Lemon Custard

Peach Cake with Pastry Cream and Almond Flakes
Peach Cake with Pastry Cream and Almond Flakes
In a saucepan, whisk 1 egg, sugar, flour, and lemon zest.

Gradually whisk in 300 ml milk.

Cook over medium heat, stirring constantly until thickened.

Cover the custard with plastic wrap touching the surface and let cool to room temperature.

Step 4: Make Second Sponge Base (if layering)

Beat 3 eggs with sugar and salt until pale and fluffy.

Add milk, oil, then sift in flour and baking powder.

Pour into a greased tin, bake at 170°C (340°F) for 40 minutes.

Let cool, slice if using in layers.

Step 5: Make the Mascarpone Cream

Whip mascarpone with condensed milk until smooth.

In a separate bowl, whip cream until soft peaks form.

Fold the cream into the mascarpone gently to keep it light and airy.

Step 6: Assemble the Cake

Place the cake base on a tray.

Use a fork to poke holes gently and pour some of the infused lemon milk over it.

Spread a layer of lemon custard.

Add another layer of sponge (optional), repeat soaking.

Spread mascarpone cream over the top.

Chill for 1 hour.

Step 7: Decorate and Serve

Dust with powdered sugar before serving.

Slice and enjoy this lemony, creamy masterpiece!

Serving Suggestions

Serve with a cup of hot tea or iced lemon water.

Pairs well with berries, lemon slices, or a drizzle of white chocolate.

Put rosemary and olive oil in a jar: you’ll want to do this every night
Beautiful centerpiece for brunch or afternoon gatherings.

Cooking Tips

Steeping the lemon zest in milk enhances citrus aroma without bitterness.

For extra tang, add a touch of lemon extract to the mascarpone.

Chill the cake for at least 1 hour before slicing for clean layers.

Use room temperature ingredients for smooth batters and creams.

Nutritional Benefits

Lemon zest is rich in antioxidants and adds natural flavor.

Mascarpone and milk provide calcium and creaminess.

Eggs contribute protein and structure.

Lighter than buttercream-based cakes—especially if sugar is adjusted.

Storage

Store in the refrigerator for up to 3 days.

Cover with plastic wrap or keep in an airtight container.

Best served chilled. Freezing not recommended due to the custard and cream.

Why You’ll Love This Recipe

Light, fluffy, and creamy with bright lemon flavor

A stunning dessert that feels gourmet yet easy to make

Beautiful layers with real lemon, not artificial flavor

Perfect for spring, Easter, brunch, or birthdays

Creamy mascarpone topping adds elegance and richness

Recipe Conclusion
If you love lemon desserts that are creamy, soft, and full of fresh flavor, this Lemon Mascarpone Cream Cake is a must-try. It’s elegant, balanced, and easy to make with everyday ingredients. Whether served at a party or savored quietly with tea, this cake delivers comfort and class in every bite. Prepare to fall in love with its light texture and bold citrus personality!