Italian Lemon Mascarpone (Printable Version)
Fluffy cake and tangy mascarpone lemon cream come together with sweet crumbs on top for an impressive treat.
# What You'll Need:
→ Vanilla Cake
01 -
240 millilitres whole milk, brought to room temp
02 -
2 teaspoons vanilla extract
03 -
2 large eggs, let come to room temp
04 -
120 millilitres vegetable oil
05 -
250 grams granulated sugar
06 -
115 grams unsalted butter left out until soft
07 -
1/2 teaspoon fine salt
08 -
1/4 teaspoon baking soda
09 -
2 teaspoons baking powder
10 -
375 grams all-purpose flour
→ Crumb Topping
11 -
1/4 teaspoon vanilla extract
12 -
1/2 teaspoon freshly grated lemon zest
13 -
55 grams cold unsalted butter
14 -
60 grams powdered sugar
15 -
60 grams all-purpose flour
→ Lemon Mascarpone Cream Filling
16 -
2 tablespoons fresh lemon juice
17 -
1/2 teaspoon lemon zest, freshly grated
18 -
240 grams powdered sugar
19 -
225 grams mascarpone, at room temp
20 -
240 millilitres heavy cream
# Steps to Follow:
01 -
Pop the cake in the fridge for at least an hour so the flavors hang out and the filling sets up. Grab a sharp knife, slice it up, and enjoy cold.
02 -
Use the rest of the lemon mascarpone cream to cover up your cake all over, smoothing it with an offset spatula if you've got one. Toss the crumb topping over the top and sides, pressing gently so it sticks.
03 -
If the cake tops are domed, trim them off with a serrated knife so they're flat. Lay one cake round on your plate. Pile on half the zesty cream—spread it right to the edges. Set the second cake on top and give it a soft press.
04 -
Grab a cold bowl and whip up the heavy cream until it stands in stiff peaks. In a new bowl, blend mascarpone, powdered sugar, zest, and lemon juice until totally smooth. Fold in the whipped cream gently, working in two batches, until it's all even and fluffy.
05 -
Mix together flour and powdered sugar in a small bowl. Cut in the cold butter using your fingers or a pastry blender until you see big crumbs. Add vanilla and lemon zest, toss again, then spread everything onto a parchment-lined baking tray. Bake at 177°C for about 10 to 12 minutes till golden. Let it cool and break into crumbles.
06 -
Start your oven at 177°C. Line two 20 cm pans with parchment and grease well. In one bowl, whisk together flour, baking powder, soda, and salt. In another, beat butter and sugar til fluffy. Pour in oil, eggs, and vanilla, mix well. Add dry mix in parts, swapping with milk, ending with the dry. Stir 'til smooth. Split between pans. Bake 25–30 mins—poke in a toothpick to check, it should come out dry. Let rest in the pans 10 minutes, then cool fully on racks.
# Additional Notes:
01 -
Have all your dairy and eggs at room temp for smooth batter and cream.
02 -
Real lemon zest and juice really wake up the flavors.
03 -
A warm knife slices through the layers nice and clean.