Lemon Tiramisu Cake

This Lemon Tiramisu Cake is a refreshing twist on the classic dessert that combines the zingy brightness of lemon with the lusciousness we love about tiramisu. Imagine a cake that’s both airy and creamy, layered with a light lemon curd and a rich mascarpone frosting. This dessert is perfect for everything from a casual family dinner to a big celebration. Whether it’s warm weather or a cozy gathering, this cake stands out as an elegant centerpiece, enticing everyone with its vibrant flavors. As you prepare to whip up this delightful treat, gather your ingredients, and get ready for a baking adventure that promises both fun and flavor. I can already picture the smiles on your friends’ and family’s faces as they dig into this Lemon Tiramisu Cake!

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Why This Recipe Works

This Lemon Tiramisu Cake ingeniously blends the light, zesty essence of lemon with the beloved tiramisu format, creating a refreshing dessert that balances sweetness and tartness. The lemon syrup ensures the cake remains moist and flavorful, while the mascarpone cream provides a rich, creamy texture that perfectly complements the fluffy cake layers. The overall effect is a delightful marriage of tangy and sweet, creating an experience that dances on your palate.

Why You’ll Love This Lemon Tiramisu Cake

This dessert captures the spirit of sunny days and warm gatherings, making it perfect for any occasion. Its unique combination of flavors elevates traditional cake and tiramisu, offering a delightful surprise to your taste buds. Plus, it’s visually stunning, making it an ideal centerpiece for your dessert table! Whether it’s a birthday, holiday, or just because, each slice is sure to spark joy and conversation.

Ingredients

• For the Cake:
• 1/2 cup (120 ml) fresh lemon juice
• 4 egg yolks, at room temperature
• 3/4 cup (150 g) granulated white sugar
• Pinch salt
• 1 tbsp lemon zest
• 1/2 cup (112 g) unsalted butter, cold and cut in cubes
• 2 1/2 cups (280 g) cake flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter
• 1 1/2 cups (300 g) granulated white sugar
• 4 egg whites, at room temperature
• 1 tbsp vanilla
• 3 tbsp lemon zest (about 3 large lemons zested)
• 1 cup (240 ml) buttermilk, at room temperature

• 1/2 cup (120 ml) fresh lemon juice

• For the Lemon Syrup:

• 3/4-1 cup (150 g-200 g) granulated white sugar, depending on sweetness

• For the Lemon Mascarpone Frosting:

• 1 cup (240 ml) heavy whipping cream
• 16 oz (452 g) mascarpone cheese
• 1 cup (135 g) powdered sugar
• 1 tbsp lemon zest
• 1/2 cup (120 ml) whole milk, for soaking

Preparing the Lemon Curd

Start by whisking together fresh lemon juice, egg yolks, granulated sugar, salt, and lemon zest in a medium saucepan. Ensure everything is well combined. Over medium-low heat, whisk frequently for about 20-25 minutes until the mixture thickens and coats the back of a spoon. This is a crucial step; patience is key here! Once thickened, remove it from the heat and mix in cold butter cubes until they fully melt. Let it cool in the fridge while you prepare the rest of the cake.

Making the Lemon Cake

Now, let’s get the magic going! Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper for an easy release later. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. This dry mix is essential for your cake’s texture. Then, in a large mixing bowl, cream together the softened butter and sugar for about 2 minutes until fluffy. Afterward, add in the egg whites, lemon zest, and vanilla, mixing until everything’s smooth. Gradually incorporate the dry ingredients and buttermilk, mixing just until combined. Pour the batter into your prepared pan and bake for 36-42 minutes or until a tester comes out clean. Let it cool for about 30 minutes in the pan before transferring to a wire rack to cool completely.

Creating the Lemon Syrup

While your cake cools, let’s prepare the lemon syrup! In a small saucepan, combine lemon juice and sugar. Heat everything over low, whisking until dissolved. This syrup adds that extra moisture and flavor. Once done, transfer it to a pourable container and let it cool to room temperature.

Preparing the Lemon Mascarpone Frosting

Grab a large bowl and whip the heavy cream on high until stiff peaks form. This part is so satisfying! In another bowl, blend together mascarpone cheese, powdered sugar, and lemon zest until everything is smooth. Gently fold the whipped cream into the mascarpone mixture so that it stays airy and light. Once combined, transfer this delightful frosting to a piping bag fitted with a decorative tip.

Assembling the Cake

Let’s bring it all together! Take your cooled cake and transfer it to a serving plate. Using a skewer, poke holes in the top of the cake. Pour the milk over the cake, giving it time to soak in. Next, pour about 3/4 of the lemon syrup over the cake, allowing it to absorb fully. Then, fill the holes with your homemade lemon curd using the piping bag. Spread the mascarpone frosting on top, alternating it with dollops of lemon curd for that pretty presentation. Finish by sprinkling some lemon zest on top, cutting into squares, and drizzling with any remaining syrup before serving.

Serving Suggestions

Serve this Lemon Tiramisu Cake with a side of fresh berries or a scoop of vanilla ice cream for added delight. The combination will elevate your dessert experience, adding an extra burst of flavor and a touch of sweetness.

Tips for Success

To ensure everything goes smoothly, make sure your ingredients are at room temperature when you start mixing. Also, don’t rush the soaking process with the syrup; this allows the flavors to meld and the cake to soak in all that delicious lemon goodness.

Variations

If you’re looking to mix it up, consider substituting lime juice for a lime tiramisu cake. This gives it a fun twist! You can also incorporate crushed gingersnap cookies for a spiced flavor twist that adds a delightful crunch.

Storage Tips

Keep any leftovers stored in an airtight container in the refrigerator for up to 3 days. Interestingly, the flavors will continue to develop as it rests, making each bite possibly even more delicious.

Pairing Ideas

If you want to enhance your dessert experience, pair this cake with a light, citrusy dessert wine or enjoy it alongside herbal teas for a refreshing afternoon treat.

FAQs

1. Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and stored in the fridge.

2. What if I don’t have lemon zest?
You can omit it; however, zest adds a vibrant flavor and aroma.

3. Is there a dairy-free option for the mascarpone?
You can use a dairy-free cream cheese alternative, but keep in mind that the texture may vary.

4. How do I know when the cake is done baking?
Insert a toothpick in the center; it should come out clean when the cake is done.

5. Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

This Lemon Tiramisu Cake is the perfect blend of light and luscious, with zesty lemon curd and a rich mascarpone frosting. Each bite offers a delightful balance of flavors that are bound to impress at any gathering. Whether celebrating a special occasion or simply enjoying a sweet treat at home, this cake delivers sunshine on a plate. Don’t forget to drizzle extra lemon syrup on each slice for a burst of flavor that will leave you craving more!

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