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Lemon Mascarpone Cake | My Cake Faculty

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This fantastically moist Lemon Mascarpone Cake is mushy, mild, has a fantastic crumb, and fantastic lemon taste.

Lemon Mascarpone Cake

For this recipe, we’ve used mascarpone cheese within the cake batter in addition to the frosting, leading to a creamy texture and wealthy, indulgent taste. You will fall in love with this lemon layer cake!

What’s Mascarpone Cheese?

Mascarpone is a wealthy, creamy Italian cheese which is made by combining contemporary cream with citric acid.

It’s utilized in each candy and savory dishes, and in right now’s cake, it lends richness and an amazingly mushy and velvety texture to our lemon cake layers.

The Distinction between Cream Cheese and Mascarpone: 

Mascarpone is sometimes called Italian Cream Cheese, however it does have a better fats content material, making it creamier and richer than common cream cheese. Regardless of this extra richness, the feel of the cake in remarkably mild and delicate.

Mascarpone can also be a bit sweeter and fewer tangy than cream cheese. We love them each as a “secret ingredient” in cake batter they usually each make for fabulous frostings as effectively.

*Our in style Lemon Velvet Cake makes use of cream cheese within the cake batter, which additionally offers is a superb texture and softness.

Lemon Mascarpone Cake Slice
Lemon Mascarpone Cake

How one can Make a Lemon Mascarpone Cake

You’ll find the total, printable lemon cake recipe additional down on this publish, however here’s a fast rundown of our steps!

  • Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We wish to line the underside of our pans with circles of parchment paper.
  • Flour Combination: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
  • Mix Moist Elements: In one other bowl, mix the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. Put aside.**It is going to take a on a thick, clumpy look- don’t worry- the lemon is popping the milk into buttermilk.
  • Combine Butter & Mascarpone: Within the bowl of your mixer, add the softened butter and softened mascarpone cheese and blend at medium velocity simply till easy.
  • Sugar: Regularly add the granulated sugar and blend at medium velocity for 2-3 minutes.
  • Eggs: Add the room temperature eggs one after the other, mixing till the yellow of the yolk disappears.
  • Dry and Moist Elements: With the mixer on low velocity, alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). After the final addition, combine simply till effectively combined- watch out to not over-mix.
  • Fill the Pans Divide the batter between the three ready 8 inch cake pans.
  • Time to Bake: Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with just some crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
  • This recipe makes roughly 8 cups of batter. Works for cupcakes additionally (though there might be little to no dome).
Lemon Mascarpone Cake Batter
Lemon Mascarpone Cake Layers

Filling for the Lemon Mascarpone Cake

We made a fast and simple lemon whipped cream filling for our cake.

To make the whipped cream filling, we first chilled our bowl and beaters within the freezer for about 10 minutes earlier than beginning. (If utilizing a stand mixer, chill the whisk attachment).

Then, we whipped the heavy cream, powdered sugar, and lemon extract till it reached stiff peak stage. If the whipping cream holds it’s form while you take away the beater(s), forming a peak, it’s prepared.

Whipped Cream

Various Fillings:

One other nice choice for lemon cake filling is Lemon Curd! We’ve used this straightforward and scrumptious recipe many occasions over time.

When making lemon curd filling, we nonetheless wish to layer it with whipped cream within the filling, as we did in our Lemon Velvet Cake.

Another choice can be to make use of the Lemon Mascarpone Frosting as a filling as effectively! We had loads of frosting to work with.

If you’re searching for a much less perishable lemon filling and frosting, attempt our Lemon Buttercream!

Lemon Mascarpone Frosting

Our Lemon Mascarpone Frosting is silky easy and scrumptious. It behaves very similar to a cream cheese frosting and so it’s a bit softer than most buttercreams, however it pairs completely with our Lemon Mascarpone Cake layers!

We additionally love how easy it’s to make.

It’s a mixture of softened mascarpone, butter, powdered sugar, and lemon extract.

We combined the butter first till easy, then added within the softened mascarpone, powdered sugar, and lemon extract. You could possibly add a little bit of lemon zest additionally for those who’d like!

As you frost the cake, for those who discover at any level that the mascarpone frosting is simply too mushy, you may pop it within the fridge for a couple of minutes to thicken the consistency.

Lemon Mascarpone Frosting

Assembling and Adorning the Lemon Mascarpone Cake

  1. Place the primary cake layer on the cake plate or pedestal. Pipe a dam of frosting across the fringe of the cake layer utilizing a disposable piping bag with the tip snipped away.
  2. Unfold the lemon whipped cream filling throughout the dam.
Lemon Mascarpone Cake
  1. Repeat the steps for the second cake layer and high with the third cake layer.
Lemon Mascarpone Cake
  1. Pipe frosting into any remaining gaps between the cake layers after which apply a skinny crumb coat of frosting over the cake. At this level I like to sit back the frosted tier for quarter-hour within the freezer (or longer within the fridge) to agency every little thing up earlier than making use of the ultimate coat of frosting. This prevents the cake layers from shifting as you frost with the ultimate coat of frosting.
  2. Similar to cream cheese frosting, mascarpone frosting is soft- if at any time it turns into too mushy to simply work with, pop your bowl or piping bag within the fridge to agency it up for a couple of minutes or return the cake again within the freezer for 10 minutes or in order wanted.
  3. After making use of the ultimate coat of frosting, I combed sides with a cake comb and piped shells on high with a big 1M star tip. I utilized very thinly sliced lemons across the base of the cake.
Lemon Mascarpone Cake

Refrigerating and Serving Particulars

Due to the whipped cream filling and mascarpone cheese frosting, this cake needs to be refrigerated. Take away from the fridge 2-3 hours earlier than serving to permit it to heat up for greatest taste and texture.

Lemon Mascarpone Cake

Can the Lemon Cake Layers be Frozen?

Sure they’ll! Make your life simpler and bake the cake layers effectively prematurely if you’ll be able to. These layers freeze superbly for as much as three months.

We freeze our cake layers all of the time- we truly discover that it makes cake layers much more moist! So, whether or not you’re freezing for a number of hours, a number of days or a number of months, hold these steps in thoughts!

  • We prove our freshly baked cake layers individually on foil-wrapped cardboard cake circles (we wrap them in order that the boards may be re-used).
  • Then, we wish to wrap the layers whereas they’re nonetheless a bit heat with a layer of plastic wrap, then foil. Place within the freezer.
  • When you’re able to thaw the layers, hold them wrapped and thaw on the countertop till condensation types on the foil– perhaps 30-45 minutes. At this level yo go forward and unwrap them and thaw to desired quantity earlier than assembling.
  • (Many decorators wish to assemble their muffins whereas the cake layers are nonetheless partially frozen as they’re simpler to deal with and fewer fragile.)
Lemon Mascarpone Cake

Extra Lemon Truffles to Strive

You might have seen that we LOVE lemon desserts and have made so many lemon cake recipes over time! Listed below are just some of our favorites however you will discover much more in our Cake Recipes part.

Lemon Velvet Cake

Lemon Cake from Scratch

Lemon Doctored Cake Combine Recipe

Lemon Blueberry Layer Cake

Lemon Coconut Cake

Limoncello Cake

Lemon Cheesecake Cake

Benefit from the Recipe!

Thanks a lot for stopping by. When you give this Lemon Mascarpone Cake a attempt, we’d love so that you can go away a remark and photograph beneath!

Lemon Mascarpone Cake

Yield: 15 slices

Lemon Mascarpone Cake

This scratch Lemon Mascarpone Cake is extremely moist and velvety mushy! We have paired it with a whipped cream filling and Lemon Mascarpone Frosting- you’ll love this recipe!

Elements

For the Lemon Mascarpone Cake Layers

  • 1 (8oz)(226g) mascarpone cheese, softened
  • 1 1/2 sticks (3/4c)(168g) unsalted butter, softened
  • 2 cups (400g) granulated/white sugar
  • 4 massive eggs, room temperature (to save lots of time you may heat them in a bowl of very heat water for five min)
  • 3 cups (342g) cake flour- see Notes for substitution
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (240g) milk
  • 1/4 cup lemon juice (approximate quantity in a single small lemon)
  • 1/4 cup (54g) vegetable oil (we used canola oil)
  • 1 Tablespoon (10g) Lemon Extract
  • Zest of two lemons

For the Lemon Whipped Cream Filling

  • 1 cup (240g) heavy cream
  • 1/4 (29g) cup powdered sugar
  • 1 (4g) teaspoon lemon extract
  • Lemon Zest- Elective for added lemon taste (zest of 1 lemon)

For the Mascarpone Frosting

  • 2 sticks ,1 cup, (226g) unsalted butter, barely softened
  • 1 (8oz) bundle mascarpone cheese, softened
  • 1 teaspoon (4 g) lemon extract (alter quantity to your liking)
  • 1/2 teaspoon salt (2g)
  • 6 to six 1/2 cups (690g to 747g) powdered sugar
  • Lemon Zest, non-compulsory

Directions

For the Cake Layers

  1. Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We wish to line the underside of our pans with circles of parchment paper.
  2. In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
  3. In one other bowl, mix the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. Put aside.**It is going to take a on a thick, clumpy look- do not worry- the lemon is mainly turning the milk into buttermilk.
  4. Within the bowl of your mixer, add the softened butter and softened mascarpone cheese and blend at medium velocity till easy.
  5. Regularly add the sugar and blend at medium velocity for 2-3 minutes.
  6. Add the room temperature eggs one after the other, mixing till the yellow of the yolk disappears.
  7. With the mixer on low velocity, alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). After the final addition, combine simply till effectively combined- watch out to not over-mix.
  8. Divide the batter between the three ready pans.
  9. Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with just some crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
  10. This recipe makes roughly 8 cups of batter. Works for cupcakes additionally (though there might be little to no dome).

For the Lemon Whipped Cream Filling

  1. Chill the blending bowl and beaters/ whisk attachment within the freezer for 10 minutes.
  2. Pour the whipping cream, powdered sugar and lemon extract into the chilled mixing bowl, start beating on low velocity steadily growing to medium excessive velocity.  
  3. The cream begins to thicken (approx. 1 1/2 minutes) and stiff peaks form- watch out to not overmix. This occurs pretty shortly! At “stiff peak” stage, peaks kind and maintain their form when beaters are lifted. That is when it is prepared. You possibly can fold in lemon zest if you would like.

For the Lemon Mascarpone Frosting

  1. Reduce the butter into slices and add to the bowl of your mixer. Beat on low to medium velocity till the butter is softened and easy.
  2. Add the softened mascarpone and blend till easy and mixed.
  3. Add the lemon extract. Regularly add the powdered sugar, mixing on low velocity till blended. Cowl the bowl with a towel to maintain down the cloud of powdered sugar.
  4. Improve mixing velocity and blend simply till effectively mixed and fluffy. Watch out to not over-mix.
  5. This frosting will pipe greatest if used whereas nonetheless a bit chilled. You can also make it prematurely, refrigerate and when prepared to make use of let it soften barely (don’t microwave) and remix.
  1. Will frost a 3 layer 8 or 9 inch cake.

Assembling & Adorning the Lemon Mascarpone Cake

  1. Place the primary cake layer on the cake plate or pedestal. Pipe a dam of frosting across the fringe of the cake layer utilizing a disposable piping bag with the tip snipped away.
  2. Unfold the lemon whipped cream filling throughout the dam. Repeat the steps for the second cake layer and high with the third cake layer.
  3. Pipe frosting into any remaining gaps between the cake layers after which apply a skinny crumb coat of frosting over the cake. At this level I like to sit back the frosted tier for quarter-hour within the freezer (or longer within the fridge) to agency every little thing up earlier than making use of the ultimate coat of frosting. This prevents the cake layers from shifting as you frost with the ultimate coat of frosting.
  4. Similar to cream cheese frosting, mascarpone frosting is soft- if at any time it turns into too mushy to simply work with, pop your bowl or piping bag within the fridge to agency it up for a couple of minutes or return the cake again within the freezer for 10 minutes or in order wanted.
  5. After making use of the ultimate coat of frosting, I smoothed across the sides with a steel bench scraper after which piped shells on high with a big 1M star tip. I utilized very thinly sliced lemons across the base of the cake.
  6. That is it! Due to the whipped cream filling and mascarpone cheese frosting, this cake needs to be refrigerated. Take away from the fridge 2-3 hours earlier than serving to permit it to heat up for greatest taste and texture.

Notes

Substitution for Cake Flour: (Utilizing all goal flour (plain in UK) to make Cake Flour) For every cup of flour in a recipe, take away 2 Tablespoons of flour and change with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all goal flour, take away 6 Tablespoons and change with 6 Tablespoons cornstarch, whisk to mix

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