Lemon Mascarpone Layer Cake
Juni 27, 2019
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This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting! It’s light, yet sweet and tart and so darn good! It’ll be your new favorite cake for spring!
INGREDIENTS
LEMON CURD
1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
2 tsp finely grated lemon zest
1/3 cup (69g) sugar
4 egg yolks
3 tbsp (42g) salted butter
LEMON CAKE LAYERS
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) granulated sugar
3/4 cup (173g) sour cream
1 tsp vanilla extract
1 1/2 tbsp finely grated lemon zest
6 egg whites
2 1/2 cups (325g) all purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) milk
2 tbsp (30ml) water
6 tbsp (90ml) fresh lemon juice
WHIPPED MASCARPONE FROSTING
2 1/2 cups (720ml) heavy whipping cream, cold
1 1/2 cups (173g) powdered sugar
2 tsp vanilla extract
16 oz (452g) mascarpone cheese, chilled*
INSTRUCTIONS
TO MAKE THE LEMON CURD:
1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
Full instructions recipe visit: https://www.lifeloveandsugar.com
INGREDIENTS
LEMON CURD
1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
2 tsp finely grated lemon zest
1/3 cup (69g) sugar
4 egg yolks
3 tbsp (42g) salted butter
LEMON CAKE LAYERS
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) granulated sugar
3/4 cup (173g) sour cream
1 tsp vanilla extract
1 1/2 tbsp finely grated lemon zest
6 egg whites
2 1/2 cups (325g) all purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) milk
2 tbsp (30ml) water
6 tbsp (90ml) fresh lemon juice
WHIPPED MASCARPONE FROSTING
2 1/2 cups (720ml) heavy whipping cream, cold
1 1/2 cups (173g) powdered sugar
2 tsp vanilla extract
16 oz (452g) mascarpone cheese, chilled*
INSTRUCTIONS
TO MAKE THE LEMON CURD:
1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
Full instructions recipe visit: https://www.lifeloveandsugar.com