Description
This Lemon Tiramisu Cake is a zesty, creamy dessert that combines layers of moist lemon cake soaked in a tangy lemon syrup, filled and topped with luscious mascarpone frosting and vibrant lemon curd.
Ingredients
Scale
- 1/2 cup (120 ml) fresh lemon juice
- 4 egg yolks, at room temperature
- 3/4 cup (150 g) granulated white sugar
- Pinch salt
- 1 tbsp lemon zest
- 1/2 cup (112 g) unsalted butter, cold and cut in cubes
- 2 1/2 cups (280 g) cake flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 4 egg whites, at room temperature
- 1 tbsp vanilla extract
- 3 tbsp lemon zest (about 3 large lemons zested)
- 1 cup (240 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) fresh lemon juice
- 3/4–1 cup (150–200 g) granulated white sugar, depending on sweetness preference
- 1 cup (240 ml) heavy whipping cream
- 16 oz (452 g) mascarpone cheese, cold
- 1 cup (135 g) powdered sugar
- 1 tbsp lemon zest
- 1/2 cup (120 ml) whole milk, for pouring over cake
Instructions
- In a medium saucepan, whisk together lemon juice, egg yolks, sugar, salt, and lemon zest. Cook over medium-low heat for 20-25 minutes, whisking frequently until mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the cold cubed butter until smooth. Transfer to a heatproof bowl, cover with plastic wrap directly on the surface to prevent skin, and refrigerate until fully cooled.
- Preheat oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream together softened butter and sugar using an electric mixer on high speed for 2 minutes until fluffy. Add egg whites, lemon zest, and vanilla; mix on medium speed until pale and smooth, about 1 minute.
- Alternately add the dry ingredients and buttermilk to the wet mixture in increments, mixing on low speed until just combined. Scrape down sides of the bowl as needed. Pour batter evenly into prepared pan.
- Bake for 36-42 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then remove by lifting the parchment paper and transfer to a wire rack to cool completely.
- In a small saucepan, combine lemon juice and sugar. Heat over low heat, whisking frequently, just until the sugar dissolves. Remove from heat and pour into a container for easy pouring. Allow to cool.
- In a large bowl, whip heavy cream on high speed until stiff peaks form, about 1 to 1 1/2 minutes. In another bowl, combine cold mascarpone cheese, powdered sugar, and lemon zest; mix on medium speed until smooth. If mixture becomes too runny, whip at high speed briefly to regain fluffiness. Gently fold whipped cream into mascarpone mixture until fully incorporated. Transfer frosting to a piping bag fitted with decorative tip.
- Transfer the cooled cake to a serving plate. Using a wooden stick or spoon handle, poke holes on top of the cake. Slowly pour milk over the cake, allowing it to soak in. Then pour about 3/4 of the lemon syrup evenly across the cake, allowing absorption. Reserve remaining syrup for serving. Fill the holes by piping lemon curd into them. Pipe mascarpone frosting decoratively on top, alternating with small dollops of lemon curd in between. Sprinkle extra lemon zest over the top. Cut cake into 16 squares. Serve each slice drizzled with reserved lemon syrup for an extra burst of citrus flavor.
Notes
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Lemon Tiramisu Cake, Lemon Cake, Mascarpone Frosting, Lemon Dessert