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Lemon Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

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