Lemon Tiramisu Cake

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Get ready for the most amazing lemon tiramisu cake you’ve ever tasted! Picture this: a light and fluffy lemon cake soaked in tangy lemon syrup, filled with homemade lemon curd, and topped with a creamy lemon mascarpone frosting. If you’re a lemon lover, this dessert is going to be your new favorite!

I’ve always loved classic tiramisu, so I decided to put a lemony twist on it with this cake. Instead of using ladyfingers like in the traditional recipe, we’re making a single layer of soft and fluffy lemon cake that’s easy to bake. After soaking it in lemon syrup and milk, we’ll fill it with zesty lemon curd and top it with the most delicious lemon mascarpone whipped cream frosting. Finished off with a sprinkle of lemon zest, this cake is perfect for any special occasion, whether it’s a dinner party, spring gathering, or Easter celebration!

Here’s why you’ll fall in love with this lemon tiramisu cake:

  • It’s bursting with fresh lemon flavor from the cake, syrup, curd, and frosting—every bite is like a burst of sunshine!
  • The cake is incredibly soft, fluffy, and moist, thanks to the egg whites, cake flour, and buttermilk.
  • The creamy mascarpone frosting adds a luxurious texture to the cake, making each mouthful melt in your mouth.

Got questions? I’ve got answers!

  • Wondering how to store leftovers? Just pop them in an airtight container in the fridge for up to three days. Just remember to let the cake come to room temperature before enjoying it for the best taste and texture.
  • Can you use all-purpose flour instead of cake flour? Absolutely! Just use 2 ¼ cups of all-purpose flour (about 281 grams), but keep in mind that it’s a bit heavier than cake flour.
  • Short on time? You can definitely use store-bought lemon curd if you prefer.
  • Want to add a little extra kick? Swap out the lemon syrup for limoncello liqueur—it’s a delicious twist!

Here are some pro tips to make sure your cake turns out perfectly every time:

  • Always measure your flour properly to avoid using too much. Instead of scooping it with a measuring cup, spoon it into the cup and level it off with a knife—or better yet, use a kitchen scale.
  • Make sure all your wet ingredients are at room temperature for the best cake texture.
  • If your mascarpone frosting seems a bit runny, just whip it on high speed until it’s fluffy again.

Ready to whip up this mouthwatering dessert? Let’s get baking!

Lemon Tiramisu Cake

Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Course Dessert
Servings 16 slices


For the Lemon Curd:

  • ½ cup fresh lemon juice
  • 4 egg yolks at room temperature
  • ¾ cup granulated white sugar
  • Pinch of salt
  • 1 tablespoon lemon zest
  • ½ cup unsalted butter cold and cubed

For the Lemon Cake:

  • 2 ½ cups cake flour spooned and leveled
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter softened
  • 1 ½ cups granulated white sugar
  • 4 egg whites at room temperature
  • 1 tablespoon vanilla extract
  • 3 tablespoons lemon zest about 3 large lemons
  • 1 cup buttermilk at room temperature

For the Lemon Syrup:

  • ½ cup fresh lemon juice
  • ¾-1 cup granulated white sugar adjust to taste

For the Lemon Mascarpone Frosting:

  • 1 cup heavy whipping cream
  • 16 oz mascarpone cheese
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest

½ cup whole milk (for pouring over cake)


    For the Lemon Curd:

    • In a medium saucepan, whisk together lemon juice, egg yolks, sugar, salt, and lemon zest.
    • Heat the mixture over medium-low heat, whisking frequently, until thickened (about 20-25 minutes).
    • Remove from heat and whisk in the cold butter until melted.
    • Transfer the curd to a heatproof bowl, cover with plastic wrap, and refrigerate until completely cool.

    For the Lemon Cake:

    • Preheat the oven to 350°F and grease a 9×9 inch baking pan.
    • In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
    • In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
    • Add egg whites, vanilla extract, and lemon zest to the butter mixture, and beat until smooth.
    • Gradually add the dry ingredients and buttermilk to the wet ingredients, mixing until just 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, then transfer to a wire rack to cool completely.

    For the Lemon Syrup:

    • In a small saucepan, heat lemon juice and sugar over low heat, whisking until the sugar is dissolved.
    • Remove from heat and let cool.

    For the Lemon Mascarpone Frosting:

    • In a large mixing bowl, beat heavy cream on high speed until stiff peaks form.
    • In another bowl, mix mascarpone cheese, powdered sugar, and lemon zest until smooth.
    • Gently fold the whipped cream into the mascarpone mixture until well combined.

    Assembling the Cake:

    • Poke holes in the top of the cooled cake with a wooden stick or spoon handle.
    • Pour milk over the cake, followed by lemon syrup.
    • Pipe lemon curd into the holes of the cake.
    • Frost the top of the cake with mascarpone frosting, alternating with dollops of lemon curd.
    • Sprinkle with lemon zest and cut into squares before serving. Enjoy!

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