Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream

This Lemon Mascarpone Cake brings together soft lemon cake layers, a whipped mascarpone filling, and a creamy lemon frosting in one balanced, vibrant dessert. It has the texture of a moist lemon cream cake, the ease of a lemon cake recipe that skips shortcuts, and the flavor profile of a limoncello mascarpone cake without the alcohol. If you’re searching for a lemon cake easy enough to make but elegant enough to serve, this one fits. It works just as well for birthdays as it does for spring holidays or light summer celebrations.

There’s a balance at play here. The cake has just enough acidity from lemon juice to brighten the flavor without interfering with structure. Buttermilk adds moisture and softness without heaviness. You get height from both baking powder and baking soda, but they’re measured with restraint. The mascarpone filling brings richness, but it’s stabilized by cold heavy cream and powdered sugar. I’ve made lemon cakes that either collapse or dry out. This one holds. It slices clean and keeps its shape.

The batter uses the creaming method for butter and sugar, which traps air for lift. I keep the mixing time short after the flour goes in. That small habit keeps the crumb fine and the texture soft. It’s a common mistake to overbeat this step and end up with a chewy or dense lemon cake.

Each Ingredient Has a Purpose Here

I chose all-purpose flour because it gives enough structure to hold up the filling without becoming dry. Cake flour can be too delicate here, especially with multiple layers. The full cup of butter provides richness and helps with the golden crust. I use fresh lemon juice and zest, no bottled flavoring, for a cleaner citrus note.

Buttermilk is essential. It adds tang and moisture, but it also reacts with the baking soda for a better rise. You’ll notice the cake layers bake evenly and don’t dome as much. That’s the acid in the buttermilk doing its job. If you’re out, sour cream thinned with milk will work.

For the mascarpone filling, use cold ingredients. That texture depends on starting with properly chilled heavy cream and mascarpone. The powdered sugar adds sweetness but also helps hold the peaks. A small amount of lemon zest brings the citrus flavor through without overpowering the creaminess.

Mascarpone: The Silent Hero of This Cake

Mascarpone adds a creamy body to the filling without making it heavy or overly sweet. It tastes clean. Not tangy like cream cheese, and not greasy like whipped butter. It blends smoothly with cold cream and gives structure that doesn’t collapse under cake layers.

If you’ve never used it before, look for full-fat Italian mascarpone in the refrigerated section. It should be firm but spreadable. If it looks watery or grainy in the tub, skip it. That texture won’t whip properly. In a pinch, you could use cream cheese, but reduce the lemon juice slightly or it will taste sharp.

What You’ll Notice While Making the Cake

The batter feels thick but smooth, and you’ll smell the lemon as soon as you start mixing in the zest. When creaming the butter and sugar, stop once it looks pale and fluffy. That’s your signal. Overmixing past that point breaks the emulsion.

When whipping the mascarpone cream, don’t walk away. It goes from soft peaks to stiff in under a minute. If it separates, you’ve gone too far. Start slow, then finish at high speed. The texture should be spreadable but hold its shape.

The frosting has a slight yellow tint from the butter, and the lemon juice makes it smell fresh. If using food coloring, just a drop is enough. I like a natural look, but you can go brighter for a party. I sometimes add extra zest on top to give it contrast. It also tells your guests what to expect.

You can see how this cake structure compares to my Lemon Cake Recipe, which uses a simpler cream topping but follows the same balance of acid and fat.

Baking, Assembling, and Knowing When It’s Done

The cakes are ready when the edges pull slightly from the pans and a toothpick comes out with a few crumbs. If you wait for it to be completely clean, the layers might overbake. They should spring back lightly when pressed in the center.

Once baked, let the layers cool completely. Don’t skip this. Warm cake will melt the mascarpone. I’ve rushed that step before, and it ruined the structure. A quick chill in the fridge helps the assembly hold its shape while you frost.

If you like layered lemon desserts, you might also enjoy the Lemon Pistachio Cake for something slightly nutty and more textured.

Simple Tips That Help You Get It Right

Chill the beaters and bowl before whipping the filling. Use real lemons. Don’t use shelf-stable lemon juice in plastic bottles.

If you want a more elegant finish, try brushing the layers with a small amount of limoncello before stacking. That variation gives it a slight kick, especially nice in a summer evening setting.

And if you prefer a fruit pairing, fresh raspberries or blueberries on top add color and a natural tartness. You can see that balance in my Lemon Raspberry Cake, which builds flavor through layers in a similar way.

Pin This Cake and Share Your Thoughts

Save this lemon mascarpone cake recipe on your Pinterest board so you can find it again for brunches or birthdays.

Let me know in the comments if you tried it with a limoncello soak or added berries between the layers. I’d love to hear how it turned out for you.