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Ingredients
Scale
- 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
- 3/4–1 cup (150 g-200 g) granulated white sugar, depending on sweetness
- 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
Instructions
- Whisk lemon juice, egg yolks, sugar, salt, and lemon zest in a saucepan; cook until thickened.
- Preheat oven to 350°F (175°C) and prepare a baking pan.
- Mix dry ingredients and cream butter with sugar until fluffy.
- Incorporate egg whites, lemon zest, and vanilla; combine with dry ingredients and buttermilk.
- Bake for 36-42 minutes; let cool.
- Prepare lemon syrup by dissolving lemon juice and sugar over low heat.
- Whip cream until stiff peaks; blend mascarpone, powdered sugar, and lemon zest.
- Fold whipped cream into mascarpone mixture; prepare for piping.
- Assemble cake by soaking with milk and syrup, fill holes with lemon curd, frost, and garnish.
Notes
Ensure ingredients are at room temperature before starting.
Be patient while soaking the cake; this allows flavors to meld.
Leftovers can be stored for up to 3 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 80