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Lemon Cake with Mascarpone Buttercream

This single layer lemon cake with mascarpone buttercream is bound to be a crowd pleaser at home!
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Course: Cake, Dessert
Cuisine: American
Keyword: Buttercream, Cake
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 Slices
Calories: 734kcal
Author: Emily Laurae

Equipment

  • Stand Mixer with Paddle and Whisk Attachment
  • 6 inch Cake Pan for a tall Single Layer Cake
  • 8 inch Cake Pan for a shorter Single Layer Cake
  • Parchment Paper
  • Cooling Rack
  • Bowls
  • Spatula

Ingredients
 

Lemon Simple Syrup 

  • 1/2 Cup (125 g) Water
  • 1/2 Cup (100 g) Granulated Sugar
  • 1 Lemon, sliced into thin circles

Lemon Sugar 

  • 3/4 Cup (150 g) Sugar
  • 4 Lemons, zested

Lemon Cake 

  • 1 1/4 cups (155 g) All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup (114 g) Unsalted Butter, room temperature
  • 3/4 cups (150 g) Lemon Sugar
  • 1/4 tsp Vanilla Extract
  • 2 Eggs, large
  • 1/3 cup + 1 Tbsp (100 g) Milk
  • 1/4 cup (61 g) Lemon Juice

Mascarpone Buttercream 

  • 3 Egg Whites
  • 1 Cup (200 g) Granulated Sugar
  • 2/3 Cup (150 g) Unsalted Butter, Room Temperature
  • 2/3 Cup (150 g) Mascarpone, Room Temperature

Garnish

  • Blueberries
  • Food Safe Organic Florals

Instructions

Lemon  Simple Syrup 

  • Pour your measured water and sugar into a saucepan and heat on medium
  • Cook, stirring the mixture, until your sugar has completely dissolved.
  • Add lemon slices and continue heating for 30 seconds before removing from heat
  • Allow syrup to infuse for half and hour as the simple syrup cools completely
  • Strain syrup into airtight container and store in the fridge or until you're ready to use. 

Lemon Sugar 

  • Place lemon zest and sugar in a food processor and process for 4 minutes. Alternatively, use clean fingers and rub the zest and the sugar together so that the oils of the lemon zest start to incorporating into the sugar granules. Set aside until you start the process of making the cake. 

Lemon Cake 

  • Preheat your oven to 350 degrees Fahrenheit. 
  • Combine all your dry ingredients -  flour, baking powder, baking soda and salt in a medium sized bowl, give it a whisk and set aside.
  • Add the butter and sugar into a large bowl and beat together until light in color and fluffy, about 3-5 minutes. 
  • Add the eggs one at a time, then scrape the bowl making sure ingredients are mixed well. 
  • Add 1/2 the dry ingredients, then add the combined lemon juice and milk to the batter. Finally add the last half of the dry ingredients and mix until just combined. 
  • Pour batter into a greased 6-inch cake pan and bake for 28-35 minutes. For a shorter cake, you can bake the batter in an 8-inch cake pan for 25-28 minutes. Make sure to check that the cake is fully baked with a toothpick before removing from the oven and allowing to cool completely before assembling. 

Mascarpone Buttercream 

  • Add your lemon sugar and egg whites in the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature should read 165 F before it's ready to be removed from the heat. 
  • Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter and mascarpone bit by bit.
  • When you’ve reached the point where the buttercream is glossy and smooth, stop the mixer and set aside for assembling. 

Assembly

  • Once you've prepared all the cake components - it's time to assemble your cake! First off, poke many small holes into your lemon cake with a toothpick before drizzling some of your lemon simple syrup over the top of the cake. This ensures that it is incredibly moist and bursting with lemon flavor!
  • Add as much of your mascarpone buttercream on top of the cake and spread evenly. Utilizing a spoon or an
    offset spatula, create swirls and swoops to your liking into the buttercream! I used a small spoon to create the swirls you see below.
  • Add the decoration of your liking on top! I added a couple different layers of toppings, starting with some blueberries, then organic flowers and greenery to add for a pleasing aesthetic.

Nutrition

Calories: 734kcal | Carbohydrates: 98g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 199mg | Potassium: 181mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1183IU | Vitamin C: 39mg | Calcium: 106mg | Iron: 2mg
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