Let me introduce you to the most delightful lemon tiramisu cake you’ll ever taste!
Imagine a light, fluffy lemon cake, infused with lemon syrup and filled with tangy lemon curd. Topped with a creamy lemon mascarpone frosting and finished with a sprinkle of lemon zest. It’s a lemon lover’s dream come true!
Why You’ll Love This Lemon Tiramisu Cake Recipe:
- Bursting with fresh lemon flavor, from the cake to the filling and frosting.
- The cake is incredibly soft, moist, and fluffy, thanks to the addition of egg whites, cake flour, and buttermilk.
- The creamy mascarpone frosting adds a luxurious texture to each bite, making it simply irresistible.
FAQs:
- How do I store this cake? Simply pop any leftovers in an airtight container in the fridge for up to three days. Just remember to let it come to room temperature before serving for the best taste and texture!
- Can I use all-purpose flour? Absolutely! If you opt for all-purpose flour, use 2 ¼ cups, spooned and leveled, which is about 281 grams.
- Can I use store-bought lemon curd? Of course! If you’re short on time, store-bought lemon curd works perfectly fine.
- Can I use limoncello liqueur instead of lemon syrup? Yes, you can! Feel free to substitute or add limoncello to the lemon syrup for an extra kick of flavor.
Pro Tips:
- Always measure your flour properly for the best results. Avoid scooping directly from the bag; instead, spoon it into your measuring cup and level it off with a knife. Alternatively, use a kitchen scale for accuracy.
- Ensure all your wet ingredients are at room temperature for the perfect cake texture. Cold ingredients can result in a dense, gummy cake batter.
Lemon Tiramisu Cake
Servings 16 slices
Ingredients
For the Lemon Curd:
- ½ cup fresh lemon juice 120 ml
- 4 large egg yolks at room temperature
- ¾ cup granulated white sugar 150 g
- Pinch of salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter cold and cubed (112 g)
For the Lemon Cake:
- 2 ½ cups cake flour spooned and leveled (280 g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter 140 g
- 1 ½ cups granulated white sugar 300 g
- 4 large egg whites at room temperature
- 1 tablespoon vanilla extract
- 3 tablespoons lemon zest about 3 large lemons
- 1 cup buttermilk at room temperature (240 ml)
For the Lemon Syrup:
- ½ cup fresh lemon juice 120 ml
- ¾ to 1 cup granulated white sugar depending on desired sweetness (150 g to 200 g)
For the Lemon Mascarpone Frosting:
- 1 cup heavy whipping cream 240 ml
- 16 ounces mascarpone cheese 452 g
- 1 cup powdered sugar 135 g
- 1 tablespoon lemon zest
Instructions
For the Lemon Curd:
- In a medium saucepan, whisk together the lemon juice, egg yolks, granulated sugar, salt, and lemon zest.
- Heat the mixture over medium-low heat for 20-25 minutes, whisking frequently, until thickened.
- Remove from heat and whisk in the cold butter until melted.
- Transfer the curd to a heatproof bowl, cover with plastic wrap, and chill in the fridge until cold.
For the Lemon Cake:
- Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Mix in the egg whites, vanilla extract, and lemon zest until smooth.
- Gradually add the dry ingredients and buttermilk to the wet ingredients, mixing until combined.
- Pour the batter into the prepared pan and bake for 36-42 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
For the Lemon Syrup:
- In a small saucepan, heat the lemon juice and sugar over low heat until the sugar is dissolved.
- Remove from heat and set aside to cool.
For the Lemon Mascarpone Frosting:
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix together the mascarpone cheese, powdered sugar, and lemon zest until smooth.
- Gently fold the whipped cream into the mascarpone mixture until combined.
Assembling the Cake:
- Poke holes in the cooled cake and pour over the milk and lemon syrup.
- Pipe lemon curd into the holes, then frost the top of the cake with the mascarpone frosting.
- Sprinkle with lemon zest and slice into squares. Drizzle with extra lemon syrup before serving. Enjoy!