Lemon Cake Recipe

Introduction

This bright and creamy Lemon Cake is a delightful dessert that combines tangy lemon curd with smooth mascarpone and delicate lady fingers. Perfect for spring or summer, it offers a refreshing balance of sweet and tart flavors in every bite.

Ingredients

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 tablespoon lemon zest (6g), about 1 lemon
• 1/3 cup lemon juice (80mL), fresh squeezed (or limoncello)
• Pinch of salt
• 6 tablespoons unsalted butter (85g), room temperature, chopped
• 3/4 cup lemon juice (180mL), fresh squeezed, from about 2-3 lemons
• 1 cup water (240mL)
• 1/2 cup granulated sugar (100g)
• 1/4 cup limoncello (60mL), optional
• 8 oz mascarpone cheese (226g), room temperature
• 1 tablespoon lemon zest (6g)
• 1 1/2 cups heavy whipping cream (360mL)
• 1 package lady fingers (7 oz, about 24 lady fingers, Savoiardi brand)
• White chocolate, grated on top for garnish (optional)

Instructions

1. Step 1: Zest and juice the lemons. Set aside separately for use in the curd and syrup.
2. Step 2: To make the lemon curd, fill a small saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt until combined. Place the bowl over the simmering water, reduce heat to medium-low, and cook, whisking constantly, until the mixture thickens to a gravy-like consistency, about 7–10 minutes. Remove from heat and stir in the chopped butter until smooth.
3. Step 3: Transfer the lemon curd to a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate while you prepare the syrup and other ingredients.
4. Step 4: For the lemon syrup, combine 3/4 cup lemon juice, 1 cup water, and 1/2 cup sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, then boil for 5 minutes. Remove from heat and let cool completely to room temperature or chill in the fridge to cool faster. Stir in limoncello if using.
5. Step 5: To make the whipped mascarpone, mix the mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, gently whip in the heavy cream until medium to stiff peaks form. Be careful not to overmix.
6. Step 6: Quickly dip each lady finger into the lemon syrup, then arrange them in a single layer to cover the bottom of an 8×8 inch pan or similar. Spread half of the whipped mascarpone mixture over the lady fingers. Stir the lemon curd to loosen it, then spoon it evenly over the mascarpone layer. Make another layer by dipping and arranging the remaining lady fingers over the curd. Finish by smoothing or piping the remaining whipped mascarpone on top. Garnish with grated white chocolate or additional lemon zest or slices if desired.
7. Step 7: Refrigerate the assembled cake for at least 2 hours or preferably overnight to allow flavors to meld before serving.

Tips & Variations

• Use fresh lemons for the brightest flavor, but add a splash of limoncello for an adult twist.
• Be careful not to over-whip the mascarpone and cream to keep the texture light and creamy.
• If you can’t find lady fingers, sponge cake or pound cake slices make a good substitute.
• For a dairy-free version, try coconut cream whipped with a little lemon zest instead of mascarpone and whipping cream.

Storage

Store the lemon cake covered in the refrigerator for up to 3 days. Because it contains cream and mascarpone, it’s best enjoyed fresh. Reheat is not recommended, but you can let it sit at room temperature for 10–15 minutes before serving to soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, you can prepare the lemon curd up to 3 days in advance. Keep it refrigerated with plastic wrap on the surface to prevent skin formation.

What if I don’t have limoncello?

Limoncello is optional and adds a subtle lemon liqueur flavor. You can simply omit it from the syrup, and the cake will still be delicious with just fresh lemon juice.

Lemon Cake Recipe

Print Recipe

★★★★★

4.8 from 775 reviews

A refreshing and creamy Lemon Cake featuring layers of lemon-soaked lady fingers, tangy lemon curd, and whipped mascarpone cream. This no-bake dessert blends bright citrus flavors with a rich, velvety texture perfect for spring and summer gatherings or anytime you want a light, zesty treat.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 40 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Curd

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 tablespoon lemon zest (6g), about 1 lemon
• 1/3 cup lemon juice (80mL), fresh squeezed
• Pinch of salt
• 6 tablespoons unsalted butter (85g), room temperature, chopped

Lemon Syrup

• 3/4 cup lemon juice (180mL), fresh squeezed, from about 2-3 lemons
• 1 cup water (240mL)
• 1/2 cup granulated sugar (100g)
• 1/4 cup limoncello (60mL), optional

Whipped Mascarpone Cream

• 8 oz mascarpone cheese (226g), room temperature
• 1 tablespoon lemon zest (6g)
• 1 1/2 cups heavy whipping cream (360mL)

Assembly

• 1 package Lady Fingers (7 oz, about 24 lady fingers, Savoiardi brand)
• White chocolate, grated on top as garnish (optional)

Instructions

1. Zest and Juice Lemons: Zest 3-4 lemons and juice them. Set both lemon zest and juice aside for use in multiple parts of the recipe.
2. Prepare Lemon Curd: Fill a small saucepan with 2 inches of water and bring it to a simmer over medium heat. In a heat-proof mixing bowl, whisk together the egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over the simmering water (double boiler) and cook over medium-low heat, whisking constantly for about 7-10 minutes, until the mixture thickens to a gravy-like consistency. Remove from heat and stir in the chopped butter until fully combined and smooth.
3. Cool the Lemon Curd: Transfer the lemon curd to a clean bowl and cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate while preparing the rest of the dessert.
4. Make Lemon Syrup: In a saucepan, combine 3/4 cup lemon juice, 1 cup water, and 1/2 cup sugar. Bring to a boil while stirring to dissolve sugar, then let it boil for 5 minutes. Remove from heat and cool completely to room temperature or refrigerate to speed cooling. Stir in 1/4 cup limoncello if using.
5. Whip Mascarpone Cream: In a mixing bowl, combine the mascarpone cheese and 1 tablespoon lemon zest. Using an electric mixer, gradually mix in the heavy whipping cream until medium to stiff peaks form. Be careful not to over-mix to avoid curdling.
6. Assemble the Cake: Quickly dip each lady finger into the cooled lemon syrup and layer them evenly in the bottom of an 8×8 inch pan. Spread half of the whipped mascarpone cream over the lady fingers. Stir the chilled lemon curd and spoon it evenly over the mascarpone layer. Repeat by layering another set of lemon syrup-dipped lady fingers, then spread the remaining mascarpone cream on top. Optionally, garnish with grated white chocolate and additional lemon zest or lemon slices for decoration.
7. Refrigerate: Chill the assembled cake in the refrigerator for at least 2 hours or preferably overnight to allow flavors to meld and the dessert to set perfectly.

Notes

• For a stronger lemon flavor, increase lemon zest slightly but avoid adding too much to prevent bitterness.
• Limoncello is optional but adds a delicate depth to the lemon syrup.
• Dip lady fingers quickly into syrup to prevent them from becoming soggy and falling apart.
• You can decorate with fresh lemon slices or extra lemon zest for an elegant presentation.
• Make sure to whip the mascarpone and cream gently to achieve the perfect creamy texture.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: lemon cake, lemon curd, mascarpone, lady fingers, no-bake dessert, Italian dessert, citrus dessert, spring dessert