Lemon Cake Recipe

Introduction

This delicate lemon cake is a bright and refreshing dessert perfect for any occasion. Featuring tangy lemon curd, light mascarpone cream, and crisp lady fingers soaked in lemon syrup, it’s a delightful treat with layers of luscious citrus flavor.

Ingredients

• 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)
• Pinch of salt
• 6 tablespoons unsalted butter (85g), room temperature, chopped
• ¾ cup lemon juice (180mL), fresh squeezed, from about 2-3 lemons
• 1 cup water (240mL)
• ½ cup granulated sugar (100g)
• ¼ cup limoncello (60mL) (optional)
• 8 oz mascarpone cheese (226g), room temperature
• 1 tablespoon lemon zest (6g)
• 1½ cups heavy whipping cream (360mL)
• 1 package lady fingers (7 oz, about 24 lady fingers, Savoiardi brand)
• White chocolate, grated on top as garnish (optional)

Instructions

1. Step 1: Zest and juice the lemons and set aside.
2. Step 2: To make the 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 egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over the simmering water (double boiler), reduce heat to medium-low, and whisk constantly until the mixture thickens to gravy consistency, about 7-10 minutes. Remove from heat and stir in the chopped butter until smooth.
3. Step 3: Pour the lemon curd into a clean bowl, place plastic wrap directly on the surface to prevent a skin from forming, and refrigerate while preparing the rest.
4. Step 4: For the lemon syrup, combine ¾ cup lemon juice, water, and ½ cup sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, then boil for 5 minutes. Remove from heat and transfer to a bowl to cool completely. Stir in limoncello if using.
5. Step 5: In a mixing bowl, combine mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, gently whip in the heavy cream until medium to stiff peaks form. Be careful not to overmix.
6. Step 6: Quickly dip each lady finger into the lemon syrup, then line the bottom of an 8×8 inch pan with a layer of soaked lady fingers. Spread half of the whipped mascarpone over the lady fingers evenly. Stir the lemon curd well and spoon it uniformly over the mascarpone. Repeat with another layer of dipped lady fingers, and top with the remaining whipped mascarpone. Smooth or pipe decoratively. Optionally, garnish with grated white chocolate and extra lemon zest or lemon slices.
7. Step 7: Refrigerate for at least 2 hours or overnight before serving to allow flavors to meld and the dessert to set.

Tips & Variations

• Use fresh lemons for the brightest flavor; bottled lemon juice won’t offer the same zest and freshness.
• If you prefer a boozier treat, don’t skip the limoncello in the syrup for added depth.
• For a dairy-free twist, try substituting whipped coconut cream for the mascarpone and heavy cream mixture.
• To make this into individual servings, assemble in small glasses or bowls instead of a pan.

Storage

Store the lemon cake covered in the refrigerator for up to 3 days. It is best enjoyed chilled and fresh. When reheating is desired, allow it to come to room temperature for about 15 minutes; avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon cake ahead of time?

Yes, this dessert benefits from being prepared a few hours or overnight ahead. The resting time allows the flavors to meld and the lady fingers to soften perfectly.

What can I use if I don’t have lady fingers?

You can substitute with sponge cake or pound cake slices for a similar texture, but lady fingers provide the best soak and lightness typical of this recipe.

Lemon Cake Recipe

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★★★★★

4.6 from 144 reviews

This luscious Lemon Cake is a no-bake, layered dessert that combines tart lemon curd, airy whipped mascarpone cream, and tender lady fingers soaked in a bright lemon syrup. The creamy texture balanced with zesty lemon flavor makes it a refreshing treat perfect for any occasion.

• Author: Zane
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Curd

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 Tablespoon lemon zest (6g, from about 1 lemon)
• 1/3 cup lemon juice (80mL, fresh squeezed or limoncello)
• Pinch of 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 Cream

• 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 (optional garnish)

Instructions

1. Zest and juice lemons: Thoroughly zest and juice the lemons, setting them aside for use in multiple components of the dessert.
2. Make Lemon Curd: Fill a small saucepan with 2 inches of water and bring it to a simmer over medium heat. In a heat-proof mixing bowl, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt until combined. Place the bowl over the simmering water, reduce heat to medium low, and continuously whisk until mixture thickens to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in chopped butter until smooth.
3. Cool Lemon Curd: Transfer the curd to a clean bowl, cover the surface directly with plastic wrap to prevent skin forming, and refrigerate while preparing other ingredients.
4. Prepare Lemon Syrup: In a separate saucepan, combine lemon juice, water, and sugar. Bring to a boil while stirring to dissolve sugar, then boil for 5 minutes. Remove from heat and let cool completely to room temperature or refrigerate to speed cooling. Stir in limoncello if using.
5. Whip Mascarpone Cream: Mix mascarpone cheese with lemon zest. Using an electric mixer, whisk in the heavy cream until medium to stiff peaks form, taking care not to overmix.
6. Assemble the Cake: Quickly dip each lady finger into the cooled lemon syrup, then lay them in the bottom of an 8×8 inch pan to form a base layer. Spread half of the whipped mascarpone cream over the lady fingers. Gently stir the chilled lemon curd to combine then spoon it evenly over the mascarpone layer. Repeat with another layer of dipped lady fingers and finish by smoothing or piping the remaining mascarpone cream on top. Optionally, garnish with grated white chocolate and lemon zest or lemon slices.
7. Refrigerate: Chill the assembled cake in the refrigerator for at least 2 hours or preferably overnight to let flavors meld and layers set.

Notes

• Use fresh lemons for the best bright lemon flavor in the curd and syrup.
• Limoncello is optional but adds a lovely depth and complexity to the syrup and cake.
• Do not over-whip the mascarpone cream, which can cause it to break and become grainy.
• Lady fingers soak quickly—dip each briefly to avoid sogginess.
• Cover the lemon curd with plastic wrap directly on the surface to prevent a skin from forming as it cools.
• This dessert improves in flavor when made ahead and refrigerated overnight.

Keywords: lemon cake, lemon curd, no-bake lemon dessert, mascarpone cream, lady fingers, Italian dessert, limoncello, lemon syrup