Lemon Layer Cake With Lemon Curd and Mascarpone Recipe

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Lemon Layer Cake With Lemon Curd and Mascarpone
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  1. You'll need a pastry bag fitted with a 1/2-inch star tip to create the decorative rosettes.
  2. Begin making this cake two days before you plan to serve it.
  3. For lemon curd: Whisk first 4 ingredients in medium metal bowl.
  4. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes.
  5. Remove bowl from over water. Add butter; whisk until melted.
  6. Transfer 2 cups curd to small bowl for spreading on cake layers. Reserve remaining curd for filling.
  7. Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled).
  8. For cake: Position rack in center of oven and preheat to 375°F.
  9. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment).
  10. Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.
  11. Using clean dry beaters, beat whites in another large bowl until soft peaks form.
  12. Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
  13. Fold half of whites into yolk mixture, then sift half of flour and 1/2 teaspoon salt over and gently fold in until incorporated.
  14. Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
  15. Divide batter between pans; smooth tops.
  16. Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
  17. Cool in pans on racks.
  18. Run knife around edge of pans to loosen cakes.
  19. Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes.
  20. Cut each cake horizontally in half (layers will be thin). Peel off parchment.
  21. For syrup: Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
  22. For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form.
  23. Add mascarpone to lemon curd in medium bowl; whisk until blended.
  24. Fold whipped cream into lemon-mascarpone mixture.
  25. Place 1 cake layer, flat side up, on platter.
  26. Brush with 1/2 of syrup.
  27. Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling.
  28. Top with second cake layer; brush with 1/2 of syrup and spread with 1/2 cup lemon curd and 1 cup lemon-mascarpone filling.
  29. Repeat with third cake layer, syrup, lemon curd, and filling.
  30. Top with fourth cake layer.
  31. Brush with remaining syrup, then spread remaining lemon curd over.
  32. Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/2-inch star tip (to be used for rosettes).
  33. Spread remaining lemon-mascarpone filling as a frosting over sides of cake.
  34. Pipe small rosettes of frosting over top of cake, covering completely.
  35. Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 334.32 Kcal (1400 kJ)
Calories from fat 175.42 Kcal
% Daily Value*
Total Fat 19.49g 30%
Cholesterol 232.71mg 78%
Sodium 181.09mg 8%
Potassium 106.74mg 2%
Total Carbs 34.64g 12%
Sugars 31.81g 127%
Protein 7.44g 15%
Vitamin C 8.1mg 14%
Iron 1mg 6%
Calcium 52.3mg 5%
Amount Per 100 g
Calories 231.99 Kcal (971 kJ)
Calories from fat 121.73 Kcal
% Daily Value*
Total Fat 13.53g 30%
Cholesterol 161.48mg 78%
Sodium 125.66mg 8%
Potassium 74.07mg 2%
Total Carbs 24.04g 12%
Sugars 22.07g 127%
Protein 5.17g 15%
Vitamin C 5.6mg 14%
Iron 0.7mg 6%
Calcium 36.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
  • 9

Good Points

  • saturated fat free,
  • low sodium

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