Description
Layers of moist lemon cake soaked in tangy syrup, topped with a luscious mascarpone cream and buttery crumb topping. A perfect balance of sweet and tart.
Ingredients
Units
Scale
- 2 3/4 cups (330 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cups (113 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cups (120 ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) whole milk
- 1/3 cups (67 g) granulated sugar
- 1/3 cups (80 ml) fresh lemon juice
- 1 cup (240 ml) heavy whipping cream
- 1 cups (225 g) mascarpone cheese
- 2 cups (240 g) powdered sugar
- 1/2 teaspoon lemon zest
- 2 tablespoons (30 ml) fresh lemon juice
- 1/2 cups (60 g) all-purpose flour
- 1/2 cups (60 g) powdered sugar
- 4 tablespoons (56 g) unsalted butter
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Instructions
- Preparing the Cake Layers:
- Preheat oven to 350°F (177°C).
- Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat room-temperature butter and granulated sugar until light and fluffy (3-4 minutes).
- Mix in vegetable oil until combined. Add eggs one at a time, beating well after each addition.
- Alternate adding dry ingredients and milk to the butter-sugar mixture, beginning and ending with dry ingredients. Mix until just combined; avoid overmixing.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then remove and place on a wire rack to cool completely.
- Preparing the Lemon Syrup:
- In a small saucepan, combine granulated sugar and fresh lemon juice. Heat over low heat, stirring occasionally, until sugar is fully dissolved.
- Remove from heat and let syrup cool slightly before using.
- Evenly drizzle lemon syrup over both warm cake layers. Let cakes absorb syrup completely before assembling.
- Preparing the Lemon Mascarpone Cream Filling:
- In a chilled bowl, whip cold heavy whipping cream to stiff peaks. Set aside.
- In a separate bowl, mix room-temperature mascarpone cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth.
- Gently fold whipped cream into mascarpone mixture until fully incorporated. Refrigerate until ready to use.
- Preparing the Crumb Topping:
- Preheat oven to 350°F (177°C).
- Spread all-purpose flour on a baking sheet and bake for 5 minutes. Let cool slightly.
- In a bowl, whisk together toasted flour and powdered sugar. Cut in cold diced butter until mixture resembles coarse crumbs. Stir in lemon zest and vanilla extract.
- Assembling the Cake:
- If necessary, level the tops of the cooled cakes using a serrated knife.
- Place one cake layer on a serving plate. Spread a generous amount of lemon mascarpone cream filling on top.
- Place the second cake layer on top. Spread the remaining filling over the top and sides of the cake.
- Gently press the crumb topping onto the top and sides of the cake.
- Refrigerate the assembled cake for at least 1 hour before serving.
Notes
- For a more intense lemon flavor, use Meyer lemons in the syrup and cream.
- To make the crumb topping ahead, store it in an airtight container in the refrigerator for up to 2 days.
- If you don’t have mascarpone cheese, you can substitute cream cheese, but the texture will be slightly different.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 100