Lemon Cake Recipe

ByZoe Lane
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Introduction

This bright and creamy lemon cake is a delightful treat that combines tangy lemon curd with light whipped mascarpone and delicate lady fingers. Perfect for spring or summer gatherings, it’s refreshing and easy to prepare ahead of time.

A square slice of layered dessert sits on a white plate with soft edges, placed on a white marbled surface partly covered by a blue and white cloth. The dessert has five visible layers: the bottom and third layers are light, crumbly cake pieces with a golden beige color; the second layer is a thick, smooth, pale cream; the fourth layer is a bright yellow, shiny gel or custard that looks soft and slightly glossy; the top layer is a thick, fluffy white whipped cream with small yellow zest sprinkled across its surface. In the background, a white bowl filled with more whipped cream and lemon slices is partly visible, alongside stacked white plates and gold utensils. photo taken with an iphone --ar 4:5 --v 7

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 salt
  • 6 Tablespoons unsalted butter (85g), room temperature, chopped
  • ¾ 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 ½ cups heavy whipping cream (360mL)
  • 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
  • White chocolate, grated on top for garnish (optional)

Instructions

  1. Step 1: Zest and juice the lemons and set aside.
  2. Step 2: Make the lemon curd by bringing 2 inches of water to a simmer in a small saucepan. In a heat-proof 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, reduce heat to medium-low, and whisk constantly until the mixture thickens to a gravy-like consistency, about 7–10 minutes. Remove from heat and stir in the butter until melted and smooth.
  3. Step 3: Transfer the lemon curd to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate while preparing the rest of the ingredients.
  4. Step 4: Prepare the lemon syrup by combining ¾ cup lemon juice, water, and ½ cup sugar in a saucepan. Bring to a boil, stirring until sugar dissolves. Boil for 5 minutes, then remove from heat. Transfer to a bowl and cool completely to room temperature or refrigerate to speed cooling. Stir in limoncello, if using.
  5. Step 5: Make the whipped mascarpone by mixing mascarpone with 1 Tablespoon lemon zest. Using an electric mixer, gently whip in the heavy cream until medium to stiff peaks form. Avoid over-mixing.
  6. Step 6: To assemble, quickly dip each lady finger in the lemon syrup and line the bottom of an 8×8 pan with them. Spread half of the whipped mascarpone over the lady fingers in an even layer. Stir the lemon curd, then spoon it evenly on top. Add another layer of dipped lady fingers and finish with the remaining whipped mascarpone, smoothing or piping decoratively on top. Garnish with grated white chocolate or extra lemon zest if desired.
  7. Step 7: Refrigerate the assembled cake for at least 2 hours or preferably overnight to allow flavors to meld.

Tips & Variations

  • Use fresh lemons for the brightest flavor; bottled lemon juice will alter the taste.
  • If you don’t have limoncello, simply omit it—the syrup is still delicious without it.
  • Gently dip lady fingers to avoid them becoming too soggy when assembling.
  • For a festive twist, add fresh berries between layers or on top before serving.

Storage

Store the lemon cake covered in the refrigerator for up to 3 days. The flavors improve after resting overnight. Serve chilled, and if desired, let sit at room temperature for 10 minutes before serving to soften the mascarpone cream slightly. Avoid freezing, as it may affect texture.

How to Serve

The image shows a square slice of a layered dessert on a white plate with scalloped edges, placed on a white marbled surface. The dessert has four layers: the bottom and third layers are light beige, crumbly cake pieces; the second layer is a smooth, bright yellow lemon filling; the fourth layer is a thick, white creamy layer; and the top layer is a fluffy white whipped cream with small yellow lemon zest sprinkled on top. The background includes a blurred bowl filled with more white whipped cream and a lemon wedge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this lemon cake actually benefits from resting overnight in the refrigerator, allowing the flavors to develop and the lady fingers to soften perfectly.

Can I substitute mascarpone with cream cheese?

You can substitute cream cheese, but mascarpone has a lighter, creamier texture that complements this recipe better. If using cream cheese, soften it well and consider adding a little heavy cream to achieve a similar consistency.

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Lemon Cake Recipe

★★★★★

4.8 from 107 reviews
  • Author: Zoe
  • Total Time: 2 hours 35 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Lemon Cake is a delightful no-bake dessert featuring layers of lady fingers soaked in a tangy lemon syrup, creamy whipped mascarpone with lemon zest, and homemade lemon curd. The combination of fresh lemon juice, zesty flavors, and the light texture of mascarpone and whipped cream creates a refreshingly vibrant treat perfect for spring and summer gatherings.

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 (or limoncello as alternative)
  • Pinch salt
  • 6 Tablespoons unsalted butter (85g), room temperature, chopped

Lemon Syrup

  • ¾ cup lemon juice (180mL), fresh squeezed (about 2–3 lemons)
  • 1 cup water (240mL)
  • ½ cup granulated sugar (100g)
  • ¼ cup limoncello (60mL), optional

Whipped Mascarpone Mixture

  • 8 oz mascarpone cheese (226g), room temperature
  • 1 Tablespoon lemon zest (6g)
  • 1 ½ cups heavy whipping cream (360mL)

Assembly

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

Instructions

  1. Zest and Juice Lemons: Zest and juice the lemons, setting both aside to use in different parts of the recipe.
  2. Make Lemon Curd: Add 2 inches of water to the bottom of a small saucepan and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together 4 egg yolks, 2/3 cup granulated sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt until well combined. Place the bowl over the simmering water, reduce heat to medium-low, and cook while whisking constantly until the mixture thickens to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in 6 tablespoons of chopped unsalted butter until fully incorporated.
  3. Cool Lemon Curd: Transfer the lemon curd to a clean bowl and cover with plastic wrap placed directly on the surface to prevent skin formation. Refrigerate while preparing the rest of the recipe.
  4. Prepare Lemon Syrup: In a saucepan, combine ¾ cup lemon juice, 1 cup water, and ½ cup granulated sugar. Bring it to a boil over medium heat, stirring until the sugar dissolves. Allow it to boil for 5 minutes, then remove from heat. Transfer to a bowl and cool completely to room temperature or refrigerate to speed cooling. Once cooled, stir in ¼ cup limoncello if using.
  5. Whip Mascarpone Mixture: In a mixing bowl, combine mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, gradually mix in the heavy whipping cream until it forms medium to stiff peaks, being careful not to overmix to avoid curdling.
  6. Assemble Cake Layers: Quickly dip each lady finger into the cooled lemon syrup, then place them in a single layer at the bottom of an 8×8-inch or similar sized pan. Spread half of the whipped mascarpone mixture evenly over the lady fingers. Stir the lemon curd to loosen and spoon an even layer on top of the mascarpone. Repeat by dipping lady fingers and placing another layer on top, then smooth or pipe the remaining whipped mascarpone over the top. Optionally garnish with grated white chocolate, lemon zest, or lemon slices.
  7. Chill: Refrigerate the assembled cake for at least 2 hours or overnight to allow flavors to meld and the dessert to set properly.

Notes

  • Use fresh lemons for the best citrus flavor in both the curd and syrup.
  • For a boozy twist, limoncello is optional but adds a lovely depth of flavor.
  • Do not overwhip the mascarpone and cream mixture to prevent it from becoming grainy or curdled.
  • Lady fingers should be quickly dipped in syrup so they do not become too soggy and fall apart.
  • You can prepare the lemon curd and syrup a day ahead to save time.
  • Refrigerate overnight for an even more developed, balanced flavor.
  • Substitute mascarpone with cream cheese for a tangier taste, though texture will slightly differ.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Keywords: lemon cake, no-bake lemon cake, lemon curd, mascarpone dessert, lady fingers, Italian dessert, lemon syrup, limoncello dessert

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