This fantastically moist Lemon Mascarpone Cake is soft, light, has a fine crumb, and wonderful lemon flavor.

For this recipe, we've used mascarpone cheese in the cake batter as well as the frosting, resulting in a creamy texture and rich, indulgent flavor. You are going to fall in love with this lemon layer cake!

What is Mascarpone Cheese?

Mascarpone is a rich, creamy Italian cheese which is made by combining fresh cream with citric acid.

It is used in both sweet and savory dishes, and in today's cake, it lends richness and an amazingly soft and velvety texture to our lemon cake layers.

The Difference between Cream Cheese and Mascarpone:

Mascarpone is often referred to as Italian Cream Cheese, but it does have a higher fat content, making it creamier and richer than regular cream cheese.

Despite this additional richness, the texture of the cake is remarkably light and delicate.

Mascarpone is also a bit sweeter and less tangy than cream cheese. We love them both as a "secret ingredient" in cake batter and they both make for fabulous frostings as well.

*Our popular Lemon Velvet Cake uses cream cheese in the cake batter, which adds a wonderful texture and softness.

Lemon Mascarpone Cake Slice — Lemon Mascarpone Cake

How to Make a Lemon Mascarpone Cake

You can find the full, printable lemon cake recipe further down in this post, but here is a quick rundown of our steps!

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. We like to line the bottom of our pans with circles of parchment paper.

Flour Mixture: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.

Combine Wet Ingredients: In another bowl, combine the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. Set aside.**It will take a on a thick, clumpy look- don't worry- the lemon is turning the milk into buttermilk.

Mix Butter & Mascarpone: In the bowl of your mixer, add the softened butter and softened mascarpone cheese and mix at medium speed just until smooth.

Sugar: Gradually add the granulated sugar and mix at medium speed for 2-3 minutes.

Eggs: Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.

Dry and Wet Ingredients: With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). After the last addition, mix just until well combined- be careful not to over-mix.

Fill the Pans Divide the batter between the three prepared 8 inch cake pans.

Time to Bake: Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

This recipe makes approximately 8 cups of batter. Works for cupcakes also (although there will be little to no dome).

Filling for the Lemon Mascarpone Cake

We made a quick and easy lemon whipped cream filling for our cake.

Chill the Bowl and Beaters: To make the whipped cream filling, we first chilled our bowl and beaters in the freezer for about 10 minutes before starting. (If using a stand mixer, chill the whisk attachment).

Time to Whip! Then, we whipped the heavy cream, powdered sugar, and lemon extract until it reached stiff peak stage. If the whipping cream holds it's shape when you remove the beater(s), forming a peak, it is ready.

Alternative Fillings:

Another great option for lemon cake filling is Lemon Curd! We've used this simple and delicious recipe many times over the years for an added boost of lemon flavor.

When using lemon curd filling, we still like to layer it with whipped cream in the filling, as we did in our Lemon Velvet Cake.

Another option would be to use the Lemon Mascarpone Frosting as a filling as well! We had plenty of frosting to work with.

If you are looking for a less perishable lemon filling and frosting, try our Lemon Buttercream!

Lemon Mascarpone Frosting

Our Lemon Mascarpone Frosting is silky smooth and delicious. It behaves much like a cream cheese frosting and so it is a bit softer than most buttercreams, but it pairs perfectly with our Lemon Mascarpone Cake layers!

We also love how simple it is to make.

This frosting is a combination of softened mascarpone, butter, powdered sugar, and lemon extract.

We mixed the butter first until smooth, then added in the softened mascarpone, powdered sugar, and lemon extract. You could add a bit of lemon zest also if you'd like!

As you frost the cake, if you find at any point that the mascarpone frosting is too soft, you can pop it in the refrigerator for a few minutes to thicken the consistency.

Assembling and Decorating the Lemon Mascarpone Cake

Place the first cake layer on the cake plate or pedestal. Pipe a dam of frosting around the edge of the cake layer using a disposable piping bag with the tip snipped away.

Spread the lemon whipped cream filling within the dam.

Repeat the steps for the second cake layer and top with the third cake layer.

Pipe frosting into any remaining gaps between the cake layers and then apply a thin crumb coat of frosting over the cake. At this point I like to chill the frosted tier for 15 minutes in the freezer (or longer in the refrigerator) to firm everything up before applying the final coat of frosting. This prevents the cake layers from shifting as you frost with the final coat of frosting.

Just like cream cheese frosting, mascarpone frosting is soft- if at any time it becomes too soft to easily work with, pop your bowl or piping bag in the refrigerator to firm it up for a few minutes or return the cake back in the freezer for 10 minutes or so as needed.

After applying the final coat of frosting, I combed sides of the cake with a cake comb and piped shells on top with a large 1M star tip. I applied very thinly sliced lemons around the base of the cake.

Refrigerating and Serving Details

Because of the whipped cream filling and mascarpone cheese frosting, this cake should be refrigerated. Remove from the refrigerator 2-3 hours before serving to allow it to warm up for best flavor and texture.

Can the Lemon Cake Layers be Frozen?

Yes they can! Make your life easier and bake the cake layers well in advance if you are able to. These layers freeze beautifully for up to three months.

We freeze our cake layers all the time- we actually find that it makes cake layers even more moist. So, whether you are freezing cake layers for a few hours, a few days or a few months, keep these steps in mind!

We turn out our freshly baked cake layers individually on foil-wrapped cardboard cake circles (we wrap them so that the boards can be re-used).

Then, we like to wrap the layers while they are still a bit warm with a layer of plastic wrap, then foil. Place in the freezer.

When you are ready to thaw the layers, keep them wrapped and thaw on the countertop until condensation forms on the foil-- maybe 30-45 minutes. At this point you can go ahead and unwrap them and thaw to desired amount before assembling.

(Many decorators like to assemble their cakes while the cake layers are still partially frozen as they are easier to handle and less fragile.)

More Lemon Cakes to Try

You may have noticed that we LOVE lemon desserts and have made so many lemon cake recipes over the years! Here are just a few of our favorites but you can find even more in our Cake Recipes section.

Lemon Velvet Cake

Lemon Cake from Scratch

Lemon Doctored Cake Mix Recipe

Lemon Blueberry Layer Cake

Lemon Coconut Cake

Limoncello Cake

Lemon Cheesecake Cake

Enjoy the Recipe!

Thanks so much for stopping by. If you give this Lemon Mascarpone Cake a try, we would love for you to leave a comment and photo below!

Yield: 15 slices

Lemon Mascarpone Cake

This scratch Lemon Mascarpone Cake is ultra moist and velvety soft! We've paired it with a whipped cream filling and Lemon Mascarpone Frosting- you will love this recipe!

Ingredients

For the Lemon Mascarpone Cake Layers

1 (8oz)(226g) mascarpone cheese, softened
1 ½ sticks (¾c)(168g) unsalted butter, softened
2 cups (400g) granulated/white sugar
4 large eggs, room temperature (to save time you can warm them in a bowl of very warm water for 5 min)
3 cups (342g) cake flour- see Notes for substitution
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1 cup (240g) milk
¼ cup lemon juice (approximate amount in one small lemon)
¼ cup (54g) vegetable oil (we used canola oil)
1 Tablespoon (10g) Lemon Extract
Zest of two lemons

For the Lemon Whipped Cream Filling

1 cup (240g) heavy cream
¼ (29g) cup powdered sugar
1 (4g) teaspoon lemon extract
Lemon Zest- Optional for additional lemon flavor (zest of one lemon)

For the Mascarpone Frosting

2 sticks ,1 cup, (226g) unsalted butter, slightly softened
1 (8oz) package mascarpone cheese, softened
1 teaspoon (4 g) lemon extract (adjust amount to your liking)
½ teaspoon salt (2g)
6 to 6 ½ cups (690g to 747g) powdered sugar
Lemon Zest, optional

Instructions

For the Cake Layers

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. We like to line the bottom of our pans with circles of parchment paper.
In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
In another bowl, combine the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. Set aside.**It will take a on a thick, clumpy look- don't worry- the lemon is basically turning the milk into buttermilk.
In the bowl of your mixer, add the softened butter and softened mascarpone cheese and mix at medium speed until smooth.
Gradually add the sugar and mix at medium speed for 2-3 minutes.
Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). After the last addition, mix just until well combined- be careful not to over-mix.
Divide the batter between the three prepared pans.
Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
This recipe makes approximately 8 cups of batter. Works for cupcakes also (although there will be little to no dome).

For the Lemon Whipped Cream Filling

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
Pour the whipping cream, powdered sugar and lemon extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
The cream begins to thicken (approx. 1 ½ minutes) and stiff peaks form- be careful not to overmix. This happens fairly quickly! At "stiff peak" stage, peaks form and hold their shape when beaters are lifted. This is when it's ready. You can fold in lemon zest if you'd like.

For the Lemon Mascarpone Frosting

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Add the softened mascarpone and mix until smooth and combined.
Add the lemon extract. Gradually add the powdered sugar, mixing on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
Increase mixing speed and mix just until well combined and fluffy. Be careful not to over-mix.
This frosting will pipe best if used while still a bit chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Will frost a 3 layer 8 or 9 inch cake.

Assembling & Decorating the Lemon Mascarpone Cake

Place the first cake layer on the cake plate or pedestal. Pipe a dam of frosting around the edge of the cake layer using a disposable piping bag with the tip snipped away.
Spread the lemon whipped cream filling within the dam. Repeat the steps for the second cake layer and top with the third cake layer.
Pipe frosting into any remaining gaps between the cake layers and then apply a thin crumb coat of frosting over the cake. At this point I like to chill the frosted tier for 15 minutes in the freezer (or longer in the refrigerator) to firm everything up before applying the final coat of frosting. This prevents the cake layers from shifting as you frost with the final coat of frosting.
Just like cream cheese frosting, mascarpone frosting is soft- if at any time it becomes too soft to easily work with, pop your bowl or piping bag in the refrigerator to firm it up for a few minutes or return the cake back in the freezer for 10 minutes or so as needed.
After applying the final coat of frosting, I smoothed around the sides with a metal bench scraper and then piped shells on top with a large 1M star tip. I applied very thinly sliced lemons around the base of the cake.
That's it! Because of the whipped cream filling and mascarpone cheese frosting, this cake should be refrigerated. Remove from the refrigerator 2-3 hours before serving to allow it to warm up for best flavor and texture.

Notes

Substitution for Cake Flour: (Using all purpose flour (plain in UK) to make Cake Flour) For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend