Spoil the lemon lover on their birthday with this delicious lemon layer cake with sweet mascarpone frosting.
Three lovely layers of moist lemon cake are stacked high and spread with a creamy, tangy frosting. It’s an impressive layer cake showstopper for celebrations, yet surprisingly simple to make with everyday ingredients.
Ingredients
Method
Lemon cake with lemon mascarpone frosting
Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) round cake pan; line base with baking paper.
Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture might curdle at this stage, but will come together later).
Transfer mixture to large bowl. Stir in sifted flour, the milk and juice in two batches. Pour mixture into pan.
Bake cake about 50 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
To make lemon mascarpone frosting, beat cream, sifted icing sugar and rind in small bowl with electric mixer until soft peaks form. Fold cream mixture into mascarpone. Cover; refrigerate until required.
Split cooled lemon cake into three layers; place one layer on serving plate, cut-side up. Spread with one-third of the frosting. Repeat layering process, finishing with frosting over top of cake.
Can I make this cake ahead of time?
Bake the lemon cake the day before, wrap tightly in plastic wrap, and store at room temperature. Keep the lemon mascarpone frosting in an airtight container in the fridge, then split the lemon cake and assemble the layers on the day of serving.
How do I split a cake into three even layers?
Measure the cake height and use toothpicks to mark thirds around the sides. Use a long, serrated knife and rotate the cake as you cut, keeping the knife level.
A cake leveler tool also works perfectly for even layers. Carefully lift the lemon cake layers away, supporting them if necessary with a spatula.
How do I store leftover lemon layer cake?
Store leftover frosted lemon layer cake in the refrigerator in an airtight container for up to 3 days. The mascarpone frosting contains dairy and must be kept chilled. Let slices sit at room temperature for 15-20 minutes before serving.
