Lemon Mascarpone Layer Cake

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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!

Overhead view of a full Lemon Mascarpone Layer Cake topped with white swirls and cut lemons on a metal colored cake stand

So today I’m sharing an update on this recipe. I originally posted it about 2 years ago and it had kind of mixed reviews during it’s time. The lemon curd and frosting are solid and I’ve used them many times in many ways, but some people had issues with the cake layers. I find with most recipes that there are always people who have trouble. It’s the nature of baking. But if people have enough trouble, it catches my attention. And being one who would prefer that everyone be successful (even though I know that’s nearly impossible), I thought I’d give this recipe an update.

When I shared my Lemon Poppyseed Cake last year, I fell in love with it. The cake layers are pretty perfect and the reviews back it up. So I decided to swap out the original lemon cake layers used in this cake with the lemon cake layers from that cake. Everything else is the same. Even if you loved the original version of this cake, you might want to try this new version because I do think it’s even better.

A slice of Lemon Mascarpone Layer Cake on a metal colored plate with a fork and cut lemons in the background

So if you’ve never seen this cake before, let’s chat about it a bit. This cake was inspired largely by this Lemon Mascarpone Cream Pie that I made shortly before making the original version of this cake. I loved the sweet and tart flavor with the smooth mascarpone cheese and thought it might bake a fabulous cake. Boy, was I right!

To get started making it, you’ll make the lemon curd. It’s fairly simple to make with lemon juice and zest, sugar, egg yolks and butter. It’s cooked over a double boiler (or in a bowl over a pot of simmering water) and when cooled, thickens nicely for layering inside the cake.

The cake itself is lemon heaven. It is wonderfully moist from the addition of some oil along with the butter used. Plus, it uses both lemon juice and lemon zest for that great flavor.

Side view of a full Lemon Mascarpone Layer Cake topped with white swirls and cut lemons on a metal colored cake stand

And then there’s the frosting. If you’ve made my Berry Mascarpone Layer Cake before, then you’ve made this frosting and know how amazing it is. So light and tasty with the flavor of the mascarpone cheese! You’ll make homemade whipped cream and then add mascarpone cheese to it and you’re done!

Once everything is made, put the cake together and dig in!

The flavors of this cake are seriously amazing. The lemon cake is tender, sweet and super moist. The curd is plenty tart and full of lemon flavor. The cake and curd alone are wonderful together, but then you add the whipped mascarpone frosting and it takes it over the top! It softens the tartness and sweetness of the cake and adds a creaminess that is perfection! I love, love, love the flavors and textures together. Hard to stop eating it!

A slice of Lemon Mascarpone Layer Cake with a bite taken out on a metal colored plate with a fork and cut lemons in the background

If you’re a big fan of the original recipe, you can download a PDF file of it here.

NOTE: This recipe was updated on 5/13/20 to address concerns about the cake layers being dense. It’s a new recipe for the cake layers, but the filling and whipped frosting are the same.

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A slice of Lemon Mascarpone Layer Cake on a metal colored plate with a fork and cut lemons in the background
Recipe

Lemon Mascarpone Layer Cake

  • Author: Life, Love and Sugar
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting!


Ingredients

LEMON CURD

  • 1/4 cup (60ml) fresh lemon juice (about 12 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 3 tbsp (42g) salted butter

LEMON CAKE LAYERS

  • 2 1/2 cups (325g) all purpose flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1/2 tsp vanilla extract
  • 4 large eggs
  • 3/4 cup (180ml) milk
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tbsp fresh lemon zest

WHIPPED MASCARPONE FROSTING

  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 1 1/2 cups (173g) powdered sugar
  • 2 tsp vanilla extract
  • 16 oz (452g) mascarpone cheese, chilled*

Instructions

TO MAKE THE LEMON CURD:

1. 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.
2. 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:

3. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Add the lemon zest and gently stir to combine.
9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE FROSTING AND ASSEMBLE CAKE:

11. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
13. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes, if needed.
14. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
15. Spread half of the lemon curd evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
16. Add some mascarpone frosting to the top of the lemon filling and spread into an even layer to fill in the remaining dam space.
17. Add the second layer of cake and repeat the filling layer with the remaining lemon curd and additional mascarpone frosting.
18. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
19. Frost the outside of the cake, then use an offset spatula to create a striped pattern on the sides of the cake, if desired. Pipe swirls of frosting onto the top of the cake and finish it off with some lemon slice candies and white pearl sprinkles.
20. Refrigerate well covered until ready to serve. I find that the cake is best when served a little chilled, but not cold. Cake should stay fresh when well covered for 2-4 days.

*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 618
  • Sugar: 41.9 g
  • Sodium: 281.9 mg
  • Fat: 38.7 g
  • Carbohydrates: 61.1 g
  • Protein: 9.1 g
  • Cholesterol: 187.5 mg

Categories

Enjoy!

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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356 Comments
    1. Lindsay

      They should rise to about 1 inch or so in height when baked properly. I would check your baking powder and baking soda to make sure they are still good. Also, be sure that you fully and properly cream the sugar and butter.

    1. Lindsay

      I haven’t tested it in this recipe. It’d add more acid to the cake batter, so it just depends on if it’s too much and affects the cake or not. I’m not certain without trying it.

  1. Julie Kellam

    I had marscapone at room temp. It looked like it had curled! Still tasted good! Had made it before and everyone raved it as their favorite frosting!

    1. Lindsay

      I’m glad it was a hit! You so want to be careful with your mascarpone cheese though. If it gets too warm, it can separate and ruin your frosting.

      1. Cibelle

        Hi Lindsay, I love this recipe and my family too! I have a question: I plan to make it again for my niece’s birthday, and the cake will be out of the fridge for several hours. I am afraid it will melt! How do I avoid that? Thank you!






      2. Lindsay

        I’m so glad you enjoy it! If this cake is sitting out in the heat or sun, it probably won’t last super long. I would try to keep it in the air conditioning, and then it should be OK to sit out for a couple hours.

  2. Cindy

    The frosting came out grainy and waterly 🙁 I looked online and it said that mascarpone is not to be overbeaten or else it will be grainy..there was no fix for my poor frosting it was delicious and I poured it on top of my lemon cake although it was lumpy but flavorful. I think it should be mentioned that whipping mascarpone over 30 seconds may cause unfixable lumps. Just a suggestion! 🙂






    1. Lindsay

      You certainly don’t want to over whip it, but more than 30 seconds shouldn’t cause it to break down that quickly. Ultimately, you want to stop whipping when the whipped cream is well combined and thick enough. If you whip past that point, it can break down whipped cream, or cause it to be dry and overly thick. You don’t want to over whip it regardless of the mascarpone. The other possible cause is that the mascarpone got too warm. It can cause the same result.

  3. Tulea

    This looks delicious.. I’m a bit confused. When I watched the video, you added sour cream to cake batter, but I didn’t see it listed in the ingredients. Also, in video it was egg whites added rather than “eggs” as listed in written recipe/instructions. Please clarify. Thank you so much! 🍋

    1. Lindsay

      There is a note above the video that the recipe was updated and the cake layers are now different. I left the video so that they other components and building of the cake could be seen and helpful. I’ve gone ahead and removed the video, since it seems to have caused confusion. Sorry about that!

      1. Jenn

        How did you do the poke cake? Making this cake for my daughters 13th bday this weekend, but need to make extra for all the guests! Do you put the curd into the pokes??

  4. James

    Just to warn folks that if you use a metal bowl to make the curd the acid in the lemon juice will react with the metal and your curd will come out tasting metallic. I thought it was just me but my kids noticed it while sampling. I would remove the metal bowl recommendation from the instructions.

    1. Lindsay

      I’m sorry you had trouble. Perhaps it’s your particular bowl. I use my mixer bowl every single time with no issue.

  5. Maureen

    Made this the other day for my daughters birthday cake! Best lemon cake I’ve ever made! It’s definitely in my top list of cakes to make!! I also made the updated recipe! I just had 9 inch cake pans so I just made it a 2 layer cake. Wow! Everyone loved it!! Thanks for sharing!!






  6. Marlene

    Yes we did indeed like this cake that I made today for my husband’s birthday, BUT it’s way too much sugar. If I cut back, will it still turn out the same?
    Also, too much whipped cream. I ended up throwing out at least 1.5 cups of it, because once you incorporate the Mascarpone in it, the amount automatically doubles–or triples–the whipped cream frosting.






    1. Lindsay

      Too much sugar in the cake itself? You could maybe cut it back a touch before it affects the texture too much. But it will affect the texture.

  7. Wayne

    One of the best cakes I’ve ever made, if not the best! I did double the curd, which worked out well. Otherwise, I followed the recipe exactly. Can’t wait to try yours berry mascarpone cake next!






  8. Dana

    Hello, I am planning on making this for Easter Sunday, would it be OK to bake the cake and frost it on Saturday or should I wait and frost on Sunday. Not sure if I will have time on Sunday

    1. Lindsay

      Absolutely! This cake will hold up very well to being made ahead. Just store it in the fridge and then bring it a little closer to room temperature before you serve it.

  9. Karen Olson

    This is my second time making this amazing cake. It’s everything a cake should be. I’m wondering though if I can use food coloring in the frosting.






    1. Lindsay

      I’m so glad you enjoy it! I would recommend using gel icing color to color it. And just be careful not to over stir it while trying to color it so that it doesn’t deflate.

  10. Amal

    ABSOLUTELY AMAZING!!!!!! It is delicious, refreshing , sweet and sour all in 1 bite!!!! I have made it 5 times already, my family asks for it specifically!!!






  11. wendy meyer

    I only have 9×13 and jelly roll pans. Would either work? Maybe layer a squarish cake? Looks great. Waiting to hear from you. Tysm

  12. Shay

    If I have only have 2 cake pans that at 9.5 inches would this be okay and would I need to add a little bit extra ingredients for the cake?

  13. Barbara

    I made this cake for my good friend’s 44th anniversary dinner. Total winner! The frosting is so light and not real sweet. It was just perfect in every way. Thank you so much for sharing it.






  14. Olwyn Fleury

    I have made this cake before, but am wondering if I could make the layers ahead of time and freeze? The day before the event is packed timewise.

    1. Lindsay

      If you are baking them the day before the event, you shouldn’t really need to freeze them. But yes, you can freeze them. Just wrap them well in clear wrap and foil and then thaw them in the fridge when you’re ready to use them.

      1. Olwyn Fleury

        Thank you Lindsay, will this frosting firm up or get a crust? Trying to figure out how to wrap it until tomorrow!

      2. Lindsay

        It’s like a whipped cream, so it doesn’t get any firmer than that or crust. I hope that helps!

  15. Paula Carvajal

    Hello, dear, I can see that you add only the white of the egg without the yolk. but the recipe shows a whole egg, can you please clarify? Thank you

    1. Lindsay

      Lemon curd is generally good in the fridge for 3 to 4 weeks. I wouldn’t make the cakes more than a day ahead of time and the frosting should be made right before you frost the cake. I hope that helps!

  16. Courtney Sliwonik

    I want to make this for a wedding cake and am using 12,10,8 cake pans. Have you ever made bigger ones and how does it come out? Don’t want it to be dry. Thanks so much!

    1. Lindsay

      I haven’t used this recipe for larger cakes. I don’t think it would necessarily be dry, but it could get a little more dense as you start to increase the size. You could try baking the larger cake pans at 325.

  17. Shannon

    I want to make this cake but watching the video it showed sour cream being poured into the bowl with the batter. The recipe here doesn’t show sour cream. I’m confused…

  18. Lia

    Hi Lindsay!
    Thank you for this recipe! I’ve made this recipe a few times now and it is absolutely DELICIOUS! My go-to lemon cake recipe! The only concern I have is every time I bake it (following the recipe exactly), the layers are quite thin and it doesn’t rise very well. Does this happen to you? Any suggestions on how to make the layers rise a bit more?

    1. Lindsay

      The layer should rise to just over an inch thick each. If they aren’t doing that, I would try to make sure you’re creaming the butter and sugar properly. It should take about two minutes or so and you should see the mixture turn light in color and fluffy in texture. Usually you can see the contrast from some of the butter and sugar that’s left on your beater blade versus what’s in your bowl. If that gets under creamed or over creamed, your cake won’t rise properly. You could also double check your baking soda and powder.

  19. Carol

    I have tried so many recipes for cake- and hands down those with vegetable oil vs butter or combination of the two, always works better.
    Cakes made with butter have that crumb that dries out quickly and just has that dense crumb while the oil based cake is so lovely and moist and stays that way til it is history.I will be making this cake and I am confident that it will be fantastic. There are not many things in life where I don’t love butter, but this is one situation where I would pass it up.

  20. Carly

    My almost 7 year old requested a lemon cake for his birthday, but he wanted black frosting (Batman lol). I had the icing recipe perfect but once I played with it trying to make it black it broke on me. I’ve tried adding more heaving whipping cream and a little more powered sugar. It is no longer grainy but not thickening up. Any suggestions?

    1. Lindsay

      Yeah, whipped cream will deflate a bit if it gets overworked. You could try whipping it again, but that may not work well. Also, to really get a black color in frosting or whipped cream, you’ll need to add cocoa powder, which doesn’t go great with lemon.

  21. fanny

    Hi Lindsay
    I made this recipe into cupcakes. I am wonder what happened the liners came off the bread butthe good thing the cupcakes were so delicious and moist.

    1. Lindsay

      I’m not sure why the liners would come off. I haven’t had that problem before. It may just be the brand of cupcake liner.

  22. Fanny

    I made this recipe 1 1/2 .i got 3 -9 pans.
    The layers were about 1 inch. Cooktime about 25-28 min.
    Banking time 350
    The cake was really good moist & beautiful.I add creamcheese chantilly.
    Thanks again for your help lindsay.
    I am really appreciate it.🤗🎂






  23. Biagina

    I’ve made this recipe many times, always to rave reviews. But recently I had a request for the frosting to be lemony. Can that be done and, if so, how?

    1. Lindsay

      Glad to hear it’s been a hit! It’s a little hard to add lemon flavor to whipped cream. You could try lemon extract or just add some lemon zest. The other alternative would be a lemon buttercream.

  24. Tulea

    Hi there, recipe calls for 3-8in pans.. would it work with 3-9in pans? Or maybe 2-9in. I hope so this looks yummilicious 🍋

    1. Lindsay

      You could do two or three pans. It just depends on how thick you want your layers. Three 9 inch pans would be fairly thin, so you may want to do two layers.

      1. fanny

        HI Lindsay
        I am thinking to make 3 -9 pans for better thick layers .I am wondering if I have to make 1 1/2 recipe?

      2. Lindsay

        It depends on how tall you want the cake to be. If you want it to be taller, then using one and a half recipes worth would probably be best.

      3. fanny

        The lemon cupcakes recipe is the half of Lemon mascarpone layer cake?
        I want to try to make 1 1/2 recipe lemon mascarpone cake for 3-9 pans? I kind confusing what is the half 1 3/4 tsp baking powder well i was try to convert half lemon mascarpone recipe. I see in your half recipe 3/4 tsp or just can join both recipe?

        Thanks so much!!!






      4. Lindsay

        Either way should be fine. You could join the cupcake recipe and this one. The cupcake recipe does have a touch less baking powder. If you want to cut 1 3/4 teaspoon in half, it would be 3/4 of a teaspoon + an eighth of a teaspoon. I hope that helps!

  25. Vhe Frazier-Ratajczak

    I have never done this for anything on the internet before but this recipe is so worthy of praise. I made this for my husbands birthday but in fondant for a theme. The cake is just delicious with all the natural flavors and not too sweet. Everything was perfect from prep to bake!






  26. Paula

    Hi Lindsay!
    I LOVE your recipes. Quick question: I want to use the whipped mascarpone frosting on cupcakes. How many cupcakes will this recipe frost?

    1. Lindsay

      I’m not sure exactly. It depends a little on how much you use on each cupcake. I’m guessing it would frost somewhere around 20 cupcakes. So glad you enjoy the recipes!

  27. Heidi

    Hi. Cake looks delish and I was planning to make just the cake part tonight. How long will that keep in the fridge. I will assemble the rest of the cake in two days time.






    1. Lindsay

      The cake layers last better when the whole cake is put together because of all the moisture keeping things moist. If the layers are wrapped well in the fridge for two days, that’s probably the longest I’d leave them.

  28. Maria

    Hi Lindsay,
    I’m super excited about trying out this cake! I will actually be making it for a larger party (to feed 25 people). I was hoping to make a two-tier one. Do you have any suggestions for one of the other tiers in terms of cake pans sizes, and bake times for them?

    1. Lindsay

      I would probably cut the recipe in half for a 6 inch cake. I’m not sure of the exact bake times, I’m sorry.

  29. Christy Sloat

    Hi Lindsey! I’ve made several of your cakes (love them ALL), one of which was the “ultimate lemon layer cake” phew…more work than some of the others but SO worth it. My question here is, I’m getting ready to make a cake for a friend’s birthday, and he loves lemon. I was going to make the “ultimate” but then I saw this one. They look very similar so I was wondering how you would differentiate them and/or which is YOUR favorite? I’m making it next week – thank you for any advice!

    1. Lindsay

      I’m so glad you’ve loved the cake recipes! As for my preference between the two, it’s hard. And I’ve not actually had them side by said to directly compare them. But I believe this one would be a little lighter. These cake layers generally get feedback that they are lighter and the other ones are a little more on the dense side. This one also uses a whipped cream frosting (which is also lighter) instead of buttercream. The other one does has kind of a fancier feel with all the layers and the Bavarian cream. So I think it’s just kind of a preference. Both are going to have very nice lemon flavor.

      1. Christy Sloat

        Great! I’ll give this one a shot then, to try a new one. It looked like you used sour cream in the video? Was that part of the recipe BEFORE you changed? I just want to make sure I’m not missing something.

  30. Julie

    Hi! Could you freeze this cake to make ahead?? Assuming I could make the actual cake and freeze then defrost and assemble the day I’d like to serve?

    Thank you!

    1. Lindsay

      Freezing the layers ahead of time should be fine. Just wrap them well and thaw them in the fridge before using.

  31. Bailey

    I’m excited to try this recipe! I’m going to try the lemon curd first, but I was wondering if you thought you could also try other flavors of curd too? Like raspberry or blackberry? I just think those would be so summery and delicious as well!

  32. Angie

    Hi, i made your cake recipe in its entirety (curd, cake, and mascarpone frosting) it was kinda dense, but the taste is great. Ive never made a cake with a curd filling, is it normal for the curd to seep out after cutting it or did i not let the curd set enough/ cook long enough for thickness?






  33. Karen

    I made this over the weekend. Amazing! I knew that filling and frosting would be good, I find cakes to be a little more touchy. It was fantastic. Great crumb and very moist.






  34. Matt

    Hi, I have only one 8 inch cake pan, can I bake the whole cake in this pan and then cut it into 2? How will that affect the baking time

      1. Lindsay

        Sure, you will just only have one layer of filling which means you could probably cut the lemon curd in half.

  35. Olga

    Trying this recipe for first time however the video is different sour cream? Egg whites only in the batter? Hope it comes out ok its my first layered cake!

    1. Lindsay

      I’m pretty sure I removed the video from the post so it wasn’t confusing, because it has been updated. Did you see it somewhere else?

  36. Ken

    I absolutely love the recipe and have made it several times. I am baking a tiered wedding cake later this month for a family friend and the couple has requested this cake. The three tiers will be 16″, 12″ and 8″. Any advise on converting the cake layer recipe for larger pans? Thank you!!






  37. RA

    This was a big hit with my lemon loving relatives. The cake was a tiny bit dense but, better than the first recipe. The frosting is wonderful. Will make it again.






  38. Mary Elman

    I made this cake for our Christmas dessert.it was a huge hit! The frosting is truly decadent and the lemon curd adds a great tartness. It’s a winner!






  39. Ally

    I want to make this with two 9-inch round pans. Happy to make the full batter recipe and just have some extra for a small loaf! How would you adjust the baking time in this case?

    1. Lindsay

      You can use the full amount of batter and just divide it between the two pans. The baking time is going to be somewhat similar. It may take a few extra minutes but it shouldn’t be much.

  40. Joan Avery-Erickson

    I have NOT made this, YET!! But I will as soon as possible!
    It looks AMAZING and my husband loves Lemon Cakes!
    THANK YOU!!






    1. Lindsay

      They should be about an inch thick. Are you sure you fully creamed the butter and sugar? Maybe make sure your baking powder and baking soda are still good?

  41. Vivienne Simmons

    Hi Lindsay. I want to make your cake but would appreciate it if you’d tell me the fat content and brand of the whipping cream you use. I have used an identical frosting recipe and, while delicious, it was very soft with insufficient body to pipe or to hold up a cake layer. Adding more powdered sugar didn’t help, so I’m wondering if the cream was the culprit. Only 35% whipping cream is available to me in Toronto.

  42. Tej

    Made 1/2 the recipe for a 6 inch cake. Had 2 lovely moist flat layers of cake that didn’t need to be trimmed for a flat top. Swapped mascarpone for cream cheese and the came was absolutely yummy. Made it for a friend’s birthday and the plate was clean in minutes. The best lemon cake ever!!!






  43. Megan

    This is the BEST cake I have ever made!! So light and lemony… perfectly balanced. The frosting is not too sweet; absolutely delicious.






  44. Doreen

    If you make the cake and filling a day ahead, how would you store it?? Making this for sister 80th birthday!❤

    1. Lindsay

      I would store the cake at room temperature. I’d make the frosting fresh. While the whipped cream won’t deflate, I find that after it sits a while and is stirred again, it’s not quite as stiff.

  45. Kathleen Walczak

    I plan to make this cake this week. I expect it must be kept in the refrigerator due to the whipped cream icing. How long will the icing remain nice looking?

    1. Lindsay

      That’s a tough one. It’s going to be hard to add much to the frosting, since it’s whipped cream. I wouldn’t really recommend it. As for the cake, you could try swapping out some of the lemon juice or milk, but the limoncello will react differently so I can’t guarantee how it would turn out without trying it.

  46. Tammy

    This look amazing and delicious!! I am going to try a cupcake version of this and will let you know how it goes! Thanks for sharing your talent! I can’t wait to try it out!

  47. Em

    I love all your recipes but found this cake recipe to be dry. I followed the recipe to a T and didn’t overcook. In my experience, any cake recipe with butter is that way. I adore your vanilla cake from the berry marscapone recipe and may substitute that.

  48. Carol O'Neill

    My family LOVES this cake. I recently made the updated version (using whole eggs etc) My family said they prefer the older version that uses only egg whites. To me they were both delicious and I really didn’t notice the difference. Still fabulous






  49. Carol O'Neill

    I am about to make the new updated version of this fabulous cake but I am questioning the addition of a 1/2 cup of fresh lemon juice. The older version only had 6 Tablespoons.
    HELP

    1. Lindsay

      This is a different recipe, as you know. The 1/2 cup of lemon juice is just part of this recipe. It’s really only 2 tablespoons more and it turns out great. I hope you enjoy it!

    2. Carol O'Neill

      Thank you so much for your reply regarding the updated version of this cake. I followed directions using 1/2 lemon juice. Just as delicious as the original recipe. Should have trusted your recipe-as always perfect.






  50. Carol O'Neill

    This is by far the MOST delicious cake I have ever made!!! I bake frequently and this is really my families favorite. Everyone just loves it and it is really special.






  51. Andrea S

    I made this two nights ago and LOVE it. I did take one shortcut and bought lemon curd and used it rather than make my own. It is wonderfully tart and sweet just as you say. The only thing I think it may need it some sort of crunch…I am thinking about what that could be so that it doesn’t take away from the lemon flavor. Anyhow…this is the second of your cakes I have made and I have to say I am going to work my way through every one!! 😊

  52. laura p

    I made this cake last week for my daughter’s 18th birthday. Not exaggerating when I say it is one of the top 3 cakes I’ve EVER had! and i’ve had a lot of cake in my time lol. Perfect balance of flavors!






  53. Susanna EM

    Hi Lindsay – thanks so much for the recipe. I’ve made it once before and it is truly fantastic! I will be making the cake again for my mother-in-law’s birthday but will need to make one day in advance and refrigerate. How far in advance should I remove the cake from the fridge prior to serving for best results?






  54. Monica S

    I tried this recipe yesterday and it turned out absolutely perfect! Everyone loved It! The cream was light and fluffy and the sponge was moist and tender. Thank you for sharing this amazing recipe with us, will be making it again!! I’m excited to try more of your recipes






  55. Sherree Hughes

    I am planning on using this recipe as a wedding cake — but would like to make it a few days ahead. can I just store it in airtight containers. In regards to the marscaprone frosting how far in advance do you think I could do that — it is a sem-naked 3 tier cake. Thanks so much

    1. Lindsay

      The cake layers can be stored in air tight containers. I would make the frosting fresh right before frosting the cake, since it’s a whipped cream. Once it’s on the cake, it’ll hold up well. I just wouldn’t recommend making it and storing it in a container.

  56. Linda

    Delicious, and I am a pretty expert baker (really bad sweet tooth for homemade goodies) but 3 times my layers were only about 1” high. First time they didn’t rise much, The first time, I thought maybe I mixed ithe butter, sugar and vanilla too long, (I got distracted so it was probably 3 minutes), so second attempt, still just 1”, so I googled how to check my baking powder, and even though it said it would still be good 8 months, my little test showed it wasn’t very active, so I replaced it with brand new. So the third time, I was confident it would do ok, but still was only about 1” high! Really tasty still though, and the frosting was too die for! This is the first of your recipes I had trouble with. I have probably made 7-8 of your cakes, and they have always turned out perfect! So I still LOVE your recipes, thank you so very much, 






  57. Heather

    This was absolutely amazing. Perfect lemon balance and the mascarpone whipped cream frosting was ideal. Made this for a lemon loving friend’s birthday and decorated it with homemade candied lemon slices. Cake was tender and moist. Everyone raved. I so enjoyed making this. Thank you!






  58. Deborah

    My son requested a lemon cake for his birthday and I am so glad that I found this one. The cake was so tender and the whipped cream frosting was a nice foil for the lemon curd, and not overly sweet. I am looking forward to making this cake again. Thank you!






  59. bakerchick

    Hi! I am a semi-pro baker who has been looking for a great lemon cake recipe for a long time and I’m excited because I made this one (as cupcakes) and it was wonderful. I appreciate it and wish I could show you a picture of how pretty they came but I can’t…Thank you!!!

  60. Danielle

    Made this last night and it was a huge hit. It was absolutely delicious. I made the frosting the night before and when I went to frost it the next day I was worried because it was pretty soft. I ended up basically pouring it over the cake which actually turned out really pretty. I put it back in the fridge and turned the temp cooler to “harden it”. Anyway it ended up perfect and I would definitely make it again!






    1. Lindsay

      I’m so glad to hear you enjoyed it! Whipped cream frosting’s are definitely better applied to the cake right away, but I’m glad to hear it worked out well.

  61. Aviva

    This cake was DIVINE. The recipe was well written and easy to follow except the end where I struggled with the icing. In looking into ways to save it, I found a lot of suggestions to beat the marscapone and sugar first, then to add the cream. This is eventually is what worked for me (albeit in different proportions than written above) and seems a more fool proof route.






  62. Nora

    Hi lindsay, I definitely want to try out this cake just the cake without frosting and all.I need your help in adjusting the rest of the ingredient measurement for just two cups of flour, thank you.

  63. Efi

    Dear Lindsay

    I baked your recipe for my daughters birthday party two weeks ago. I cannot thank you enough for sharing this phenomenal recipe.. I made the remaining batter into cupcakes and they turned out wonderful! Light and fluffy, incredible! By far the best recipe. I absolutely loved it and so did our guests. Also many thanks for the metric measurements, so helpful! Cannot wait to bake and eat them again. Finding myself inviting friends over just to make them again and again. Just so fab!!!

    Warum regards from Zurich
    Efi






  64. Peter Mootoosingh

    I made this cake yesterday. The cake was moist and delicious, not dense at all. However, the mascapone frosting disintegrated and didn’t hold its shape. Should the heavy whipping cream be stabilized with gelatin before adding the mascapone to maintain its consistency?

    1. Lindsay

      I’m glad you enjoyed the cake. I have used this frosting on many cakes and it really does work well and is very stable. There’s no gelatin. Assuming there wasn’t an issue with the cream itself, it probably was the cheese. Mascarpone cheese can be finicky. If it gets too warm, it will do that – even in frosting – and no amount of refrigerating it fixes that. My guess is your cheese was too warm when you added it. It’s best if it’s still cool, but not straight out of the fridge when you use it.

  65. Kacie

    Hi! 
    I made this cake today and it has been the best lemon cake that I’ve made so far. Thank you! I do have a question though – I like my layers to be thicker than what this recipe came out as. Do you have a suggestion how I can adjust this? 

    1. Lindsay

      So glad to hear that! You could try making 6 inch layers to make them thicker, or try increasing the batter. If you do 1 1/2 recipes worth, you could try it in 8 or 9 inch pans and see if you get the height you want.






  66. Olive

    I was hesitant to make this cake due to the overwhelming mixed reviews, but after reading that it had since been revised, I decided to give it a try and I was not disappointed. I only made the cake portion and paired it with a different frosting, and the cake itself was wonderfully moist and flavorful, not dense whatsoever!






  67. Benji

    Hi. I made the original version and enjoyed it very much.  So much, I decided to make the revised version and I do like this one better. Thank you for taking the time to update it. The cake is delicious.  Everyone should give it a try and fall in love like I did.

  68. Michelle Garfunkel

    Hi Lindsey,

    I tried the new recipe you posted. I thought the cake came out very moist and was delicious. It had good lemon flavor throughout and the frosting wasn’t too sweet. I did notice that the first time I made the lemon curd, it was not enough filling. I ended up making another batch and just doubled the recipe.

  69. Sonia

    Hello!  This cake looks devine!  My attempt at whipped frosting isn’t working for me. Any suggestions?  My swipes do not set up like yours. I made the ice cream cake Friday and I may have over beated the frosting. How can I test to make sure it’s the right consistency?  Should I try to pipe a swirl?

    Can I make a lemon buttercream and use on this?  I’m thinking of doing a raspberry filling inside 

    Love your website!  It’s my go to for inspiration. 

    1. Lindsay

      I might check to make sure you’re using a HEAVY whipping cream or HEAVY cream. It has a higher fat content, which allows it to whip better. If could also be over whipping. Certainly you could pipe a swirl to test it, but I normally just lift my whisk out of the bowl and turn it upside down. If the peak stays in place, then it’s firm enough. I hope that helps!

      Lemon buttercream would be fine.

      Glad you enjoy the site!

      1. Sonia Patel

        Thank you for your reply!!  I plan on making this on Friday. Instead of the lemon curd I may try the raspberry purée from the raspberry dream cake. Thoughts on how that would taste?  Do you have a lemon frosting recipe?  

  70. Pamela

    I’m glad you chose to redo this cake, not only for the enjoyment of an even more delicious cake to enjoy but as a teaching experience. I can’t tell you how many people, mostly females over the years have said to me they don’t bake and at least half don’t even attempt much cooking because they’re terrified of making mistakes. Now if you put aside the thought of wasting the ingredients and the money, which is what irritates me the most, I’ve always said to them, EVERY baker and EVERY cook, no matter how experienced, how professional have their flops, recipes which aren’t very good and if they tell you differently they’re lying or they NEVER try anything new. I did date a man once for five LONG years that I learned his mother made FIVE recipes, that’s it. She always baked the same pie, the same cookie and so forth. This man was the pickiest eater I had never known. I think had we married I would have taken the cast iron skillet over head finally one day. A person can’t be afraid to try something. I tell them its the only way you learn. Plus, women today have a MUCH easier time than I did. Being born in the early 60s PBS was still a ways off and if an adult didn’t teach cooking and you didn’t have some in school (which I don’t think they even have any more), you were out of luck of seeing an actual person do anything. All you had were cookbooks, most without pictures at the time. Some only had sketches. I won’t even buy a cookbook any longer without pictures. I can still remember the spaghetti I made about age 12 which was one big blob of noodles, but my family ate it anyway. So while the original cake wasn’t a “flop”, it wasn’t the best you felt it could be and could still be improved. People are doing that now to recipes more than ever. In fact I think they do it TOO much at times. Sometimes things are best left alone. I have seen some CRAZY recipes online over the past 20 years. I realize each blogger needs unique recipes but there is only SO much you can do with a brownie or a sugar cookie or an apple pie or a variety of other recipes. Sometimes the changes aren’t for the best, sometimes they are. But I’m glad you showed your readers, especially ones still fairly new at all of this its absolutely fine to return to a recipe and make changes IF those changes improve the final version. As a TRUE lemon fan, usually choosing lemon over chocolate (I know, that makes some people swoon and almost faint its so unthinkable to them) I am definitely looking forward to giving this a try, especially as I have mascarpone in the refrigerator right now which should be used. Well done and keep those lemon desserts coming. Us non chocolate folks love them.

  71. Shy

    Hi, I was just wanting to make this cake for my mothers and fathers birthday, but I was wondering if it was moist and if I could bake it in 2 9in baking pans…

    Also, would it be ok for me to throw in a few blueberries into the batter and sustitute the mascarpone frosting for a cream cheese frosting?

    1. Lindsay

      Yes, very moist. You can bake it in two 9 inch pans but might need to adjust the baking tone. You won’t need as much lemon curd either. The blueberries will sink, but you could add them. And cream cheese will work just fine.

      1. Shy

        Ok thanks! Is there a specific amount that you would recommend I use for all the ingredients of the lemon curd? If not thats absolutely fine!

      2. Lindsay

        Well, you’ll only need one layer of curd, instead of two. So you should be able to just cut it in half.

  72. Mary Andrews

    Can’t wait to try this! Can I use store-bought lemon curd instead of making it? I have it on hand from Trader Joe’s.

  73. Magda

    Hi. I’m making this recipe. Everything going well until the mascarpone frosting. I had my whipped cream ready and negra I put the mascarpone disaster. It looked like crumbled cheese in water. What went wrong? 

  74. sandra lewis

    I made this wonderful, melt in your mouth cake today. It is outstanding. Since there are only 2 of us and no place to share, I made half of the recipe – love having the metric measurements. I baked in 3 6-inch pans and adjusted timing. I followed all of the directions the same. I’ll be baking it again when I can share. Thank you!

    1. Lindsay

      What size sheet cake? Like a 9×13? I haven’t tried this particular cake at that size, but I imagine it would be ok. I might just reduce the temperature of the oven to 325 and increase the baking time a bit.

  75. Linda

    I made the cake layers last week and froze them. The still wrapped cake layers have thawed in the refrigerator. I had planned to frost today for my party tomorrow, but am wondering if you advise frosting tomorrow. Regarding the issue with thin whipped frosting, I often stabilize whip cream with gelatin. That prevents thinning. You are very generous with your time to answer all the questions you receive. Thanks

  76. Susan

    I made this cake for friends, and it was the best cake I have ever made! I found a recipe for homemade mascarpone, and it turned out perfectly! I’ve never made lemon curd, and this was so easy! The frosting and filling was better than anything I’ve ever had…the cake was moist and so delicate with the lemon zest…I can’t say enough about it! I served it with a raspberry glaze, and it was beautiful and delicious. Thanks for your great directions-not one problem with anything!






  77. Stefani

    Like so many others, my cakes did not rise. At most they are 1/2″ thick. I followed the recipe to a T and have been baking for many years. It’s really too bad because this looks amazing. 🙁

  78. MIchelle

    Hi there, I’m trying to make your beautiful cake, but have a problem. Is the lemon juice supposed to curdle the milk? I added the lemon juice, milk and water together and the milk curdled. HELP

    1. Rosie

      i had this issue the first time i made it. even checked with my partner who is a chef and he wasnt sure… but used it anyway and it was the most amazing cake ive ever had. im making it today as cupcakes and it curdled again but sure itll be amazing as before 🙂






  79. Lesbia Almarza

    Hola Lindsay! Será que puedo hacer solo el pastel sin agregar los rellenos y me queda con suficiente sabor a limón? Gracias, eres muy amable! 

  80. Jennifer Kruger

    Can you use the Mascarpone frosting for just the filling an decorate the outside with an icing that doesn’t need as much refrigeration?

  81. Jean

    I am an experienced baker too. This cake did not rise. Did not turn golden and was dense. I wont be making this recipe again. It was a big dissapoinment. I wish I had read the comments first.

      1. Trish

        Hi
        Curious what thickness the layers are with a 9 inch pan. 
        My were about 3/4 inch. 
        Thanks 

  82. Lindsay Gardiner

    thank you for this recipe! I just made this for my brother’s birthday and did it as a 6in, 4 tier naked cake with piped frosting on top with a perforated white chocolate Dome. Came out amazing! Because I made such a small cake I have batter and frosting left over. How do you feel about using the frosting after it’s been refrigerated? I’m afraid piping will go fine but it will melt once on the cooled cake. I’m half afraid to let it sit at room temperature for fear it would soften, separate, or even melt. Any tips? Or should I just start from fresh?






    1. Lindsay

      So glad you enjoyed it! The mascarpone whipped cream is probably best added to the cake fresh. In my experience after whipped cream sits for a bit, it can be a little funny when trying to pipe with it.

      1. Briana

        Thai recipe is a keeper!
        My only changes were to use 1/2 cake flour and half AP, and then my frosting was half mascarpone and half cream cheese (make sure the cream cheese is room temp or it’ll be chunky). SO good, omg. Also doubled the curd. Will be using my leftover egg whites for lemon curd macarons! 😁






  83. Mitch

    I made this last week. Absolutely loved it! Taking some advice of others, i used 3 9″ pans and increased the cake recipe to 1 1/2. Since i love lemon, i doubled the curd. Will be making this again soon. Thanks so much for sharing, Lindsay!






    1. Lindsay

      That depends a little bit on the temperature where you are. In an air conditioned setting, it’d be fine for several hours. The mascarpone whipped cream stays fairly stable. If it’s outside or in a place where it’s warm and not air conditioned, it might not hold up for more than an hour or so.

  84. Veronica Fenton

    Have you tried making this with gluten free flour? I am hosting a birthday party and just found out that two of our guests are “gluten free”. I would still love to make this cake, but am nervous about the result. Thank you!

  85. Laura French

    This cake was so tasty.
    I had to improvise with 9” cake pans and make two layers. I baked a few minutes less than noted and it was flavorful and moist. Rave reviews from everyone.






  86. Chandler

    Just a thought- lots of people are saying their cakes turn out dense. Are they sifting the flour? Could be a result of too much flour. I’ve made your chocolate cake and sifted. Came out VERY light, fluffy, and delicious! 
    Do you sift your flour? 

    1. Lindsay

      It’s possible. It’s hard to say. Even those that have had a dense result could have had that result for a different reasons. Sifting flour can certainly make a difference. I don’t sift my flour, because I weigh my ingredients so I know the amount is accurate.

  87. Anna

    My family and I did not find that these flavors melded well.  The curd was good on its own, but too tart in the cake.  The frosting tasted great but was waaaaay to soft- even with me being careful to keep it cold at all times. The cake itself was okay – more dense than preferred.
    Overall, not a cake I would ever make again.






  88. Sarah

    I just made the frosting and it was coming out perfect with stiff peaks after adding the mascarpone. I walked away from the mixer for a couple minutes and when I returned the frosting had coagulated like cottage cheese and went flat. What did I do wrong? Is it reparable? I spent $14 for the mascarpone and hate to put it down the sink. Can you help?

    1. Lindsay

      Hmm, the only thing I can think is the temperature of the mascarpone. I’m assuming it was still cool? If it’s too warm, it can definitely make the whipped cream weep.

  89. Mun

    Hi Lindsay, I was just wondering if I were to bake this cake with three layers in 4 in. cake pans, would I half the recipe? I was also wondering if I would have to adjust the baking temperature and time. Thanks!

    1. Lindsay

      I don’t ever bake 4in cakes, so I’m not sure exactly, but I’m guessing you would cut it in half. You will need to adjust the baking time but the temperature will be the same.

  90. Evelyn

    This looks so good and beautiful! I usually make my own mascarpone and in your videos your mascarpone looks a lot different ( it looks thicker) I was wondering if you have a reason for this?
    thanks!

    1. Lindsay

      Mine is a store bought mascarpone, so there’s no reason – that’s just how it comes. 🙂 If yours is thinner, it could affect the consistency of the whipped frosting.

      1. Kathy A. Johnson

        Where do you get your mascarpone? I just saw another strawberry marscapone “Love Cke” demonstarted. When I searched, I found yours. there are elements of yours that I like better. I have all the ingredients except the mascarpone. How do I down load your recipe or Pin it?

      2. Lindsay

        I usually find mascarpone cheese in the deli section of our grocery store. There is a button for Pinterest at the top of the post underneath the title. And a print button within the recipe card. I hope you enjoy the cake!

  91. Jess

    I made this tonight, it cooked well and turned out good, but while mixing the egg whites in the battery seemed almost curdled looking…..I followed the directions to a T! Is it still alright? Has this happened to any one else?

    1. Lindsay

      Hmm, I’m not sure why it’d seem curdled. That can happen when adding the wet and dry ingredients at the end, but should resolve itself with the addition of the dry ingredients.

  92. Kristy

    Hi Lindsay, 
    I made this cake yesterday for my mums birthday and it was an absolute winner. Totally delicious and I loved staying away from the whole sugary buttercream cakes.
    This is a new favourite and so easy to make.
    Will tag on my Instagram post.
    Thank you so much.






  93. Maria

    I prepared the cake 3 months ago and was perfect. I enjoyed the whole process.

    Can I substitute the sugar needed with honey? Both in the lemon curd and the cake.

  94. Sharon

    Hi Lindsay, going to give this a try for a mid-Sept birthday party! Am wondering if the frosting can be replaced with Swiss or Italian meringue buttercream, yet still tastes good overall? What about white ganache frosting?

    I really like the cheese component but weather here is super humid (>80%). I plan to make a two-tier with fondant accents, which might slide off if the cream cheese frosting melts…

    1. Lindsay

      Yes, I would think one of the meringue buttercreams would be good. Those are generally kind of light and I think they’d compliment the cake better than a ganache.

  95. Sherry Jenkins

    Hi there! Wow, you are so generous with he time given for answering questions, I appreciated the answer on the ombré color because I want to color  my cake/frosting  too.  I have a couple of questions…. 
    Does the consistency of the frosting lend well to piping poufy swirls on top, or “painting”  with it like with buttercream?
    Do you have any idea how one would convert the baking time for 6×3″ cake pans? 
    I, too, am excited to try this recipe! Actually will be trying 2-3 of your recipes for a couple of parties I am baking for this weekend. I will let you know how they go! 
    Thank you again! 
    Sherry

    1. Lindsay

      Sorry for the delay in responding! Poufy swirls should be fine. “Painting” it might be ok. I would think it’d be fine, just be careful not to over mix the frosting as you’re coloring it. I don’t bake any 6 inch cakes, so I’m really not sure about baking time. I hope you enjoyed it!

  96. tiffany wang

    Hello
    May i know 
    Heavy whipping cream you had used in this cake is Diary or non diary (topping cream)? Which one should i use? Please

  97. Natalee

    I tried the recipe but my cake layers turned out dense and didn’t rise……..I don’t know what I did wrong. I am wondering if the recipe is missing baking soda? 

    1. Lindsay

      No, the cake doesn’t need baking soda. Are you sure you fully creamed the butter and sugar? Did you happen to open the oven door a little soon while the cake layers baked?

      1. Melissa @ Life, Love and Sugar

        If you want to add limoncello to this cake, you may want to use a buttercream frosting and add the limoncello to the frosting.

  98. Jennifer Cusick

    This was AMAZING!! Rave reviews from everyone! I baked three 9″ layers which took 16 minute to bake. For those trying to adjust bake times for different sized pans, the tops will not brown but you’ll see the sides start to pull away from the pan ever so slightly and you will see the sides are a very light brown. Another tip is when you start to smell the cake, it’s done! The ONLY thing I would change is next time (and there WILL be a next time:) I will make 1-1/2 times the lemon curd – there are 6 yolks anyway, and this will provide a little more for spreading on my 9″ cakes.

  99. Elana

    Made your Berry Marscarpone layer cake for my mom’s birthday last year (and a few times since!) and it is amazing. She requested something citrus this year and I came across this one while looking for something to go with the marscarpone frosting she loved so much last year. Can’t wait to try it this weekend! Thanks for the great recipes!

  100. Jade

    This recipe looks great and I’m planning to try it this weekend! How much frosting does it make? Could I get away with halving the recipe if I’m planning to do a naked cake?

  101. Jamoe

    I just made this cake for a Birthday Party and it was amazing! Such a wonderful spring cake! I think the problem with the “dense cake” comments is the batter was not beat after the eggs whites were added. Beat on medium for 1 min after egg whites are all added for fluffer cake. Can’t wait to try another of your recipes! 

  102. Beth

    I’ve just experimented with my cake – I cut a piece, popped it in the freezer then defrosted it and the frosting has held together beautifully. I hope this information will help others.

  103. Beth

    I’d love to know if anyone has frozen the cake and the frosting? how did it go? I have made this cake and frosted it for Mothers day but have now come down sick so no one is coming 🙁 so I will need to freeze it and am worried that the frosting won’t hold together.

  104. John

    Hi Lindsay,
    This looks wonderful! A question from across the pond: Do you think this cake would be sturdy enough to take a fondant icing (sugarpaste icing in the UK) rather than the frosting? Not sure that I definitely want to do that, just interested in possibilities and variations.

  105. Carol

    Hi Lindsay,
    I just took these out of the oven and wondering if I leave them in the pans to cool on a wire rack or remove them from pan to cool on wire rack?

  106. Tamara

    Hi,
    thanks for sharing the recipe, looks great. Can i please clarify that for the lemon curd when you say 160 degrees you’re talking in F, not C?
    Thanks,
    T

  107. Karmin Thompson

    I love lemon and really wanted this cake to taste as good as it looked. When I made this cake, it came out very very dense. Is the use of baking powder correct for this recipe? Should it be less or should it be baking soda instead? I was disappointed as it wasn’t even close to being “moist and fluffy”. Followed directions spot on and baked for the absolute minimum so that it would not be dry. Please advise as I would love to give this recipe another chance!

    1. Lindsay

      Yes, the baking powder is correct. It can be hard for me to say from a distance what went wrong, but a common issue is not fully creaming the butter and sugar or over mixing the batter at the end. You just want to mix until things are combined.

      1. Karmin Thompson

        Thank you! I intend to make this again and will pay attention to these steps in the hopes it is less dense. The flavor was amazing so am looking forward to making (and eating!) again. I sure appreciate your time in replying and offering suggestions on where I may have went wrong. Thank you again!

  108. Graphista

    I can’t wait to try this again. I messed up the first time and it came out very, very dense but the flavor was really good. Next time, I’ll stick to the standard instructions. I chose to fill my cake with a guava filling instead of lemon and it really helps the lemon stand out. The marscapone whip is just sweet enough and has a soft, light texture (like homemade cool whip!). It frosts and pipes easily. 

  109. Tati

    I made this delicious cake yesterday for my birthday, but I have problem with the frosting. After I mixed all the ingredients, it was too watering, so I took the liquid out and added more powdering sugar, and it was great. Everyone love it.

    1. Lindsay

      So glad you enjoyed it! As for the watery frosting – mascarpone cheese gets very thin if over mixed so that could have been the issue.

    1. Lindsay

      Yes, they can. I always wrap them in clear wrap and then again in aluminum foil. Then defrost in the refrigerator. I hope that helps!

    1. Lindsay

      I honestly haven’t tried it to be able to say if it’d work or not. If you try it, I’d love to know how it works out!

  110. Dewi Liyanto

    Hi Lindsay..
    . i want to make ombre cake. is that ok if I color the mascarpone frosting? I’m gonna try this cake tomorrow, can you please reply ASAP.
    thank you ^_^

  111. Jesslyn Hildred

    HELP!!! My frosting is oozing out the sides of my cakes. Can you re-whip it or add more powdered sugar? It worked great on my first cake, but the now it seems to be liquidy. I kept it in the fridge while I worked on torting the cakes.

    1. Lindsay

      Hmm, did the mascarpone cheese get a little too warm before it was added to the whipped cream? I’ve had that happen before and sadly, there’s not really a way to save it. Mascarpone cheese is really finicky like that. It should still be cool when added to the whipped cream.

  112. Ngao

    I just made the cake and the cake didn’t come out golden. It kind of just stayed white on top. Did I do something wrong?

    1. Lindsay

      Not necessarily. Different color pans and ovens can change things like that. Did it still bake alright otherwise?

  113. Shawn

    Hi Lindsay – I’ve enjoyed so many of your recipes in the past – thank you! I would like to know the difference in texture, flavor, etc. between this lemon cake recipe and your triple lemon cake recipe? the first time I made the triple lemon cake recipe it was perfect…the second time not so much. Any thoughts you have on the difference between the two recipes is appreciated as I am getting ready to make another lemon layer cake! Thank you!

    1. Lindsay

      I’m so glad to hear you’ve enjoyed the recipes. The triple lemon cake is much denser than this one, in my option. This one is lighter – both in texture and taste. The frosting on this one is also super light, whereas the other one uses a buttercream, which is heavier and sweeter. Flavor-wise, I’d say they’re both quite lemon-y. This one just has the nice additional of mascarpone cheese.

  114. Trisha Spinello

    Hi, just made the cake it seems fluffy and springy just didn’t rise very much is that normal?
    Thank you . Smells wonderful just don”t want to waste the curd and topping if it is wrong.

    1. Lindsay

      Hmm, in my experience it definitely rises nicely. A common issue is not fully creaming the butter and sugar together. If it seems nice and fluffy still, it might stil be fine. Hard to say without seeing it. But my layers usually bake to be roughly 1 1/2 inches each in height.

      1. Julie M Mortlock

        Hi Lindsay, I’m with everyone else. I had a terrible experience yesterday. The cakes didn’t rise at all and came out rubbery. I realized my baking powder was out of date, so I bought new before attempting again. I also wondered about the fat content in the unsalted butter I use for croissants being too high, so i bought a cheaper store brand. Today, I had much better luck, but the rise is still not near 1.5″, more like 1″, but the texture is better. I ‘did’ cream the butter well, (even viewed the video to make sure it was the same consistency as yours), and did not over beat. Today, I also made sure all ingredients were room temp so they would blend nicely which they did. The batter was a much better texture than yesterday. Yesterday I weighed the ingredients, today i used measures. I feel like there is something you are doing either intuitively or have inadvertently left out. Are you by chance using cake or self rising flour vs. all purpose? Flavor is great, but like others, I’m just not getting a good rise. No where at all like the picture displays.






      2. Lindsay

        Without being there it’s hard for me to tell you if the texture is what the results are getting or not. It sounds like it could possibly be correct. Perhaps its just a different texture than you are expecting. I am using all purpose flour. Of course it’s always possible I’m doing something I don’t know to include, but I’ve used various versions of this recipe before and people have had it turn out the way the expect. it may just be a different texture than you expected, I’m not sure.

    2. Juju M

      I baked this tonight and did not get a good rise and the texture was very dense. I did properly cream the butter and sugar however, I noticed my baking powder was well past it’s expiration. Folks who had the texture issue, use fresh baking powder! That would also explain a lack of rise (that said, divided into 3 pans, these are not high layers based on the video. I plan to try again tomorrow. 🙂

  115. Jessica

    Excited to try making this cake! It’s gorgeous! Quick question, how do you think cream cheese would sub the marscapone?

  116. Rebecca Davis

    Do you think this cake would hold up as a two tiered cake? Also curious what you thought about serving it as a naked cake? Wondered if I should maybe brush the layers with lemon syrup if I served it semi naked.

    1. Lindsay

      As long as it’s well doweled and supported, I would think so. A naked version should be fine. The lemon syrup sounds great.

  117. Chandana

    Hi, I am planning on making this cake, and was wondering where does one get “lemon slice candies” from?

    1. Lindsay

      Many grocery stores have the slices that are on top of the cake. The ones I used on the sides are from CVS.

  118. Romy

    This cake looks absolutely delicious! I have a question though: Would it be possible to frost the cake a day ahead? Or does it taste best on the same day?
    Thank you!

      1. Dawne

        I loved this recipe, but I did make the cakes a day ahead and refrigerated them. I don’t know if it was because of that, but the cake itself was not light and moist as I’d hoped. I am an experienced baker and followed the recipe exactly (except used cake flour) and the cakes were dense, not the light airy texture that makes cake wonderful, imo. The flavor was lovely, and everything else about the recipe was divine, especially the frosting. OMG is that great. I did double the lemon curd so I’d have leftovers! Any thoughts what might have happened to the cakes?






      2. Lindsay

        Hmmm, it could definitely be partly due to refrigerating it. I do think that makes a difference. The other thing is I think there’s a bit of opinion as far as how light a cake is. 🙂 It’s possible this is just a little more dense for you. I’m glad you enjoyed it overall though!

      1. Lindsay

        This recipe was updated last week. The filling and frosting are the same, but the cake layers have been updated. The old one had egg whites only, the new version is whole eggs.

      2. Florencia

        Hi, i would like to know how many egg whites (or how was the recipe before) since i normaly have egg whites and dont want to waste them. Thank you(and sorry if the english is bad) I’m a follower from Argentina😊

    1. Lindsay

      I don’t beat them before adding, but a quick little toss wouldn’t hurt anything. You just don’t want to whip them or beat them a bunch. They are pretty much just added as is.

  119. Martha Herrera

    I’m so glad I found you on Pinterest. You are amazing!

    I had a quick question, what pipe number did you use for the swirls?

    Thanks.

    1. Lindsay

      I’m not sure about adjusting ingredients, but you could certainly bake it as is in two 9 inch pans. You’ll just want to adjust the baking time.

    2. Nancy M

      I normally do 1 1/2 recipe, and adjust the time. Since it’s a larger pan, take away about 5 minutes, but check it at the low end of the bake time.

      1. Ivana

        Am I the only one to see there is sour cream in the video and there isn’t any instructions in the recipe? I print out the recipe and followed it to the t, only to see there is egg whites and sour cream instead of whole eggs and no sour cream? 🙁 

      2. Lindsay

        The video has been removed. It was for the old version of this recipe and it was recently updated. It currently uses whole eggs and no sour cream.

  120. Suzanne Griffin

    That cake is beautiful! Mine will never look that good (ha), but I know it will taste great! Thanks!

  121. Linda Brown

    Would love to make this cake, but need some clarification re the top layer.  The photos appear to have a layer of smooth frosting underneath the lemon slices and the mounds of piped frosting, but the directions do not mention that. Please advise.  Thanks!

    1. Lindsay

      You just want to fully frost the outside of the cake once it’s layered and then proceed with the decorations. Hope that helps!

    2. Jaime

      This sounds amazing! My 2 year old LOVES lemon, so I found this recipe while searching for something he can help me bake. He and I are the only ones that will eat it, so I’d like to half the recipe and make a smaller cake for us to share. Do you think there would be any problems with that apart from adjusting the time? Can’t wait to try it!

      1. Lindsay

        That should be fine, you’ll just want to adjust the time as you said and probably use smaller pans.

      2. Paula

        Hi! This cake IS amazing! I’m new to the baking world this is cake #12 n I have roped my husband into my sous-chef. This is the first time I did any type of filling and you lemon filling was amazing. You vanilla cake was the first one that I didn’t over mix and yours was definitely the best tasting. The whipped frosting barely made it on the cake. The amount of lemon was balanced perfectly. I know , I may be new to making n baking cakes, but not to eating em. I am looking forward to baking my way through life love and sugar. 😊

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29