Lemon Cake Recipe

Introduction

This Lemon Cake is a bright and creamy treat that balances tangy citrus flavors with rich mascarpone and whipped cream. Layered with lemon curd-soaked lady fingers and a delicate lemon syrup, it offers a refreshing dessert perfect for any occasion.

Ingredients

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 Tablespoon lemon zest (6g), about 1 lemon
• 1/3 cup lemon juice (80mL), fresh squeezed (or limoncello)
• pinch of salt
• 6 Tablespoons unsalted butter (85g), room temperature, chopped
• ¾ cup lemon juice (180mL), fresh squeezed (about 2-3 lemons)
• 1 cup water (240mL)
• ½ cup granulated sugar (100g)
• ¼ cup limoncello (60mL), optional
• 8 oz mascarpone cheese (226g), room temperature
• 1 Tablespoon lemon zest (6g)
• 1 ½ cups heavy whipping cream (360mL)
• 1 package Lady Fingers (7 oz, about 24 lady fingers, Savoiardi brand)*
• White chocolate, grated on top, as garnish (optional)

Instructions

1. Step 1: Zest and juice your lemons, then set the zest and juice aside for later use.
2. Step 2: Prepare the lemon curd by bringing 2 inches of water to a simmer in a small saucepan. In a heat-proof mixing bowl, whisk together 4 egg yolks, 2/3 cup sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over the simmering water, reduce heat to medium-low, and whisk constantly for 7-10 minutes until thickened to a gravy-like consistency. Remove from heat and stir in the chopped butter until smooth.
3. Step 3: Pour the lemon curd into a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate while you prepare the other components.
4. Step 4: Make the lemon syrup by combining ¾ cup lemon juice, 1 cup water, and ½ cup sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat and cool to room temperature (or refrigerate to speed cooling). Stir in optional limoncello if using.
5. Step 5: For the whipped mascarpone, mix the mascarpone cheese with 1 Tablespoon lemon zest. Using an electric mixer, gently fold in the heavy cream until medium to stiff peaks form—be careful not to overmix.
6. Step 6: To assemble, briefly dip each lady finger into the lemon syrup and arrange a layer at the bottom of an 8×8 inch pan. Spread half of the whipped mascarpone over the lady fingers. Stir the lemon curd and spoon an even layer over the mascarpone. Add another layer of syrup-dipped lady fingers on top, then smooth or pipe the remaining whipped mascarpone to finish. Garnish with grated white chocolate or additional lemon zest if desired.
7. Step 7: Refrigerate the assembled cake for at least 2 hours or ideally overnight to allow flavors to meld and the dessert to set.

Tips & Variations

• Use fresh lemons for the best flavor, but bottled lemon juice can work in a pinch.
• For a boozy twist, add limoncello to both the lemon curd and syrup, or skip it for a kid-friendly version.
• Gently dip lady fingers quickly in syrup to avoid sogginess—just a brief dip is enough.
• Try garnishing with fresh lemon slices or mint for a bright, decorative touch.

Storage

Store leftover lemon cake covered in the refrigerator for up to 3 days. Reheat is not recommended as the whipped topping may separate. Enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon cake ahead of time?

Yes, it’s best to assemble the cake a few hours ahead or the night before to allow the flavors to meld and the layers to set properly in the refrigerator.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, a mix of cream cheese and heavy cream whipped together can work as a substitute, though the texture and flavor will differ slightly.