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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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/lemon-cake-recipe/