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Lemon Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/lemon-cake-recipe/