Lemon Tiramisu Cake
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!