Lemon Layer Cake with Homemade Lemon Curd and Mascarpone Frosting - Table For Seven
  • Lemon Layer Cake with Homemade Lemon Curd and Mascarpone Frosting

    May 09th • Posted in Cakes, Homemade Pantry

    The perfect cake for spring and summer.Layers of lemon cake with a creamy lemon frosting made with homemade lemon curd that packs a sweet punch!

    There was some seriously beautiful weather here this past weekend. I was finally able to get outside and get some flower planted.  We went a little flower crazy this spring.  The kids planted all types in some some flower pots and I planted more in front of our house. Last summer, we had huge success with our sunflowers.  One grew over 5 feet tall.  It was crazy. I’m just hoping this summer brings the same results and nothing bites the dust too early.

    We also celebrated Mother’s Day. Brunch at a local restaurant and then, my lovely husband grilled out dinner.  Steaks. Delicious. Anyway, for dessert, I requested lemon meringue pie. What’ is my deal with lemon this spring?  Not too sure, but, I’ve been eating it like it’s going out style. It’s just so darn lemon-y and delicious. I can’t help it!

    Which brings us to some cake. 

    Yes! Lemon.
    I’m sorry, it’s a sickness.
    This cake is a lemon layer cake with some more lemon love frosted on top. It’s amazingly fabulous. No joke.
    For the frosting, it’s really simple recipe. You will need 1/2 cup of lemon curd for it. I’ve included the recipe for homemade lemon curd. However, if you so desire, just use the store bought.  Either will work out. The homemade is very easy to make, though.  I made mine the night before and stuck it in the fridge overnight. Worked out great.  
    Also, if you can’t get mascarpone cheese, cream cheese will also work.  Mascarpone cheese was a bit tough to find in my local grocery store. So, if you are having trouble find it in yours, look in your “fancy” cheese section. You may have some luck there.
    This cake is a great cake for springtime.  A delicious lemon taste and the lemon curd adds a great punch of flavor to the the creamy frosting.  It’s a new favorite here!
    Dig in.

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    Lemon Layer Cake with Homemade Lemon Curd and Mascarpone Frosting

    by Table for Seven
    Prep Time: 00:30 plus additional if makin
    Cook Time: 00:30 plus additional if makin
    Ingredients (Serves: 8-10)


      • 6 medium lemons or 1 cup lemon juice
      • 1/2 cup (1 stick) butter, softened
      • 2 cup sugar
      • 4 eggs
      • 2 TBSP lemon zest

      FOR CAKE

      • 2 cups flour
      • 2 tsp baking powder
      • 1/2 tsp salt
      • 1/2 cup (1 stick) butter, softened
      • 1 1/4 cup sugar
      • 3 eggs
      • juice from 1 medium lemon or 1/2 cup lemon juice
      • 1 cup milk


      • 8 oz mascaropone cheese, softened
      • 1 cup cream
      • 1/2 cup lemon curd


      In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, one at a time. Beating well after each one. Reduce your speed and add in lemon juice.
      Place mixture in saucepan and cook over medium-low heat. Stir constantly and cook until mixture is thicken. This should take about 10-15 minutes. Remove from heat and transfer to a bowl. Cover and refrigerate for for at least 2-4 hours before using. Keep leftovers covered in fridge up to 2 weeks.

      FOR CAKE

      Preheat oven to 350 degrees. Grease 2- 9 inch round cake pans.
      In a bowl, whisk together flour, salt and baking powder. Set aside.
      In a mixing bowl, beat together sugar and butter until fluffy. Add in eggs, mixing well after each one, then, add in lemon juice.
      Gradually, add in flour mixture and milk. Alternately between the two. Mix until combined.
      Pour batter evenly between the two pans.
      Bake for 30 minutes or until knife inserted comes out clean.
      Let cake cool for 10 minutes before removing from pans. Then, cool completely before frosting.


      Beat cheese, lemon curd and milk until smooth.
      Frost one layer of cake, then, top with other layer of cake. Then, frost top and sides of cake with remainder of frosting.
      Refrigerate cake for at least an hour before serving.
      Keep leftovers in covered container in fridge.
      Adapted from Bake or Break
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