Lemon Cake Recipe

Introduction

This Lemon Cake is a bright and refreshing dessert that combines tangy lemon curd with creamy mascarpone and delicate lady fingers. It’s perfect for a spring or summer treat, offering a delightful balance of sweet and citrus flavors with a light, airy texture.

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 as an alternative)
• 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)
• 1 ½ cups heavy whipping cream (360mL)
• 1 package Lady Fingers (7 oz package, 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 them aside for use in the recipe.
2. Step 2: Make the lemon curd by bringing about 2 inches of water to a simmer in a small saucepan. In a heat-proof 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, reduce heat to medium-low, and whisk constantly until the mixture thickens to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in the chopped butter.
3. Step 3: Transfer the lemon curd to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until ready to use.
4. Step 4: Prepare the lemon syrup by combining ¾ cup lemon juice, water, and ½ cup sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Boil for 5 minutes, then remove from heat and allow to cool completely. Stir in limoncello if using.
5. Step 5: For the whipped mascarpone, mix the mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, gently whip in the cream just until medium to stiff peaks form, being careful not to overmix.
6. Step 6: To assemble, quickly dip each lady finger in the lemon syrup and layer them evenly in the bottom of an 8×8 inch pan. Spread half of the whipped mascarpone over the lady fingers, then spoon the lemon curd on top in an even layer. Repeat with another layer of syrup-dipped lady fingers and the remaining mascarpone. Smooth or pipe the top layer for a decorative finish. Garnish with grated white chocolate and/or lemon zest or slices if desired.
7. Step 7: Refrigerate the assembled cake for at least 2 hours or overnight to allow flavors to meld and the dessert to set.

Tips & Variations

• Use fresh lemons for the best brightness and flavor in both the curd and syrup.
• If you prefer a boozy twist, include the limoncello in the syrup, or omit it for a non-alcoholic version.
• Try adding a layer of fresh berries for a fruity contrast.
• White chocolate garnish adds a lovely sweetness and elegant finish, but it’s optional.

Storage

Store the Lemon Cake covered in the refrigerator for up to 3 days. This dessert is best enjoyed chilled. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as the cream and lady fingers may lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice instead of fresh?

Fresh lemon juice is preferred for its bright, vibrant flavor, but frozen lemon juice can be a convenient substitute if fresh lemons are not available.

How can I tell when the lemon curd is ready?

The curd is ready when it thickens to a gravy-like consistency and coats the back of a spoon. It should hold its shape slightly when whisked.

Lemon Cake Recipe

Print Recipe

★★★★★

4.6 from 88 reviews

This refreshing Lemon Cake recipe features layers of lady fingers soaked in a tangy lemon syrup, luscious whipped mascarpone infused with lemon zest, and a silky homemade lemon curd. Perfectly balanced between tart and sweet, this no-bake dessert is chilled to set and garnished with white chocolate and lemon for a bright, elegant finish.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Lemon Curd

• 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

Lemon Syrup

• ¾ cup lemon juice (180mL), fresh squeezed from 2-3 lemons
• 1 cup water (240mL)
• ½ cup granulated sugar (100g)
• ¼ cup limoncello (60mL), optional

Whipped Mascarpone Layer

• 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, as garnish (optional)

Instructions

1. Zest and Juice Lemons: Zest the lemons and juice them to prepare both zest and juice needed for the recipe. Set aside for further use in lemon curd and syrup.
2. Prepare Lemon Curd: Fill a small saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together 4 egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt until combined. Place the bowl over the simmering water (double boiler) and whisk constantly for 7-10 minutes, or until the mixture thickens to a gravy-like consistency. Remove from heat and stir in chopped butter until smooth.
3. Cool Lemon Curd: Transfer the curd to a clean bowl and cover with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate while preparing the other components.
4. Make Lemon Syrup: In a saucepan, combine ¾ cup lemon juice, 1 cup water, and ½ cup sugar. Bring the mixture to a boil stirring to dissolve the sugar fully. Boil for 5 minutes, then remove from heat. Allow it to cool completely before stirring in ¼ cup limoncello, if using. Chill to speed cooling if desired.
5. Whip Mascarpone: In a mixing bowl, combine mascarpone cheese and 1 tablespoon lemon zest. Using an electric mixer, gradually add the heavy cream and whip until medium to stiff peaks form, taking care not to over-mix to avoid breaking the cream.
6. Assemble the Cake: Quickly dip each lady finger into the cooled lemon syrup, making sure not to soak too long to avoid sogginess. Line the bottom of an 8×8 inch pan with a layer of dipped lady fingers. Spread half of the whipped mascarpone mixture evenly over the lady fingers. Stir the chilled lemon curd, then spoon evenly over the mascarpone layer. Repeat with another layer of dipped lady fingers. Finally, spread or pipe the remaining whipped mascarpone on top. Optionally, garnish with grated white chocolate and additional lemon zest or slices.
7. Chill: Refrigerate the assembled cake for at least 2 hours or preferably overnight to set and develop flavors before serving.

Notes

• Using fresh lemon juice and zest is crucial for intense, natural lemon flavor.
• Ensure the egg yolks reach a safe temperature while making lemon curd by continuously whisking and cooking over simmering water to avoid curdling.
• Lady fingers should be dipped quickly to absorb syrup without becoming too soggy.
• Limoncello is optional but adds a lovely bright flavor depth; omit for a non-alcoholic version.
• Do not over-whip the mascarpone and cream to prevent curdling or separation.
• For best texture, refrigerate the dessert overnight.
• White chocolate garnish adds sweet contrast but can be omitted if desired.

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