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
- Zest and Juice Lemons: Zest and juice the lemons, setting both aside to use in different parts of the recipe.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
