This citrusy and zesty lemon cake is filled with a yummy mascarpone on the inside and a luscious Swiss meringue buttercream that melts in your mouth on the outside.

It is quite easy to make, with a tantalizing smell and tastes even better!

Moist Lemon cake

Moist Lemon cake

Ingredients:

For the Cake:

  • 2 cups all-purpose flour (240g)
  • 1 ¼ cup white sugar (250g)
  • 1/3 cup fresh lemon juice (80ml)
  • 3 tbs grated lemon zest (6g)
  • 10 tbsp butter (142g) room temp
  • 2/3 cup milk (160ml)
  • 1 ½ tsp baking powder (6g)
  • ½ tsp baking soda (3g)
  • 3 eggs
  • 1 tsp vanilla extract (5ml)
  • 1 tsp salt (5g)

For the Filling

  • ½ cup whipping cream cold (125ml)
  • ¼ cup powdered sugar 25g
  • 8 oz mascarpone (227g), at room temperature
  • 3 tbsp lemon zest
  • 1 tsp vanilla extract (5ml)

For the Frosting

  • 1 ½ cups sugar (150g)
  • 1 pound butter (454g), at room temperature
  • 4 large egg whites
  • 3 tablespoons grated lemon zest
Moist Lemon cake

Moist Lemon cake

Directions:

For the Cake:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour three 6” round pans and set aside.
  3. Whisk together the flour, baking powder, baking soda, and salt and set aside.
  4. Then mix the fresh lemon juice and milk in a small bowl and set aside.
  5. In a food processor, pulse together the sugar and zest of a lemon until the zest is all minced in.
  6. In a stand mixer using a paddle attachment, cream together the butter and sugar. Then add in the vanilla and the eggs, one at a time, mixing until well incorporated before adding the next.
  7. Then add in the flour and milk mixtures to the butter in alternating batches until they are all used up.

For the Filling:

  1. Using a spatula, fold the powdered sugar and lemon zest into the mascarpone and mix until well combined.
  2. Whip the cream and a drop of vanilla until thickened and mix into the mascarpone mixture then set aside.

For the Frosting:

  1. In a glass bowl, whisk together the egg whites and sugar, then set over a pot of simmering water making sure the water doesn’t touch the bowl. Whisk over the heat until a thermometer reads 165F.
  2. Transfer the mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then switch to medium low and beat until the meringue is at room temp.
  3. Switch to a paddle attachment and add butter a tablespoon at a time. Mix in the lemon zest and frosting is ready. (Always give meringue-based frostings a quick whip just before using.)
  4. If you want an ombré color scheme then separate the buttercream into four batches, one will be uncolored and the other three with varying intensities of yellow.

For the Assembly:

  1. Add mascarpone filling onto first layer then place second layer on and repeat.
  2. Pipe the most intense yellow onto the bottom then the medium and light yellows followed by the uncolored buttercream on top.
  3. Smooth and pipe yellow dollops on top using a star tip.
  4. Serve and enjoy.