LEMON MASCARPONE LAYER CAKE

This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting! It’s light, yet sweet and tart and so darn good! It’ll be your new favorite cake for spring!

LEMON MASCARPONE LAYER CAKE

INGREDIENTS
LEMON CURD

  • 1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 3 tbsp (42g) salted butter

LEMON CAKE LAYERS

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) granulated sugar
  • 3/4 cup (173g) sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tbsp finely grated lemon zest
  • 6 egg whites
  • 2 1/2 cups (325g) all purpose flour

INSTRUCTIONS
TO MAKE THE LEMON CURD:
  • Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
  • Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
TO MAKE THE CAKE LAYERS:
  • Preheat oven to 350°F (176°C) and line three 8 inch cake pans with parchment paper and grease the sides.
  • Cream the butter and sugar together until light and fluffy, 3-4 minutes.
  • Add the sour cream, vanilla extract and lemon zest and mix until combined.
  • Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to make sure all is incorporated and smooth.
  • In a separate bowl, combine the dry ingredients. In another small bowl or measuring cup, combine the milk, water and lemon juice