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Lemon Tiramisu Cake

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

Ingredients

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)

Instructions

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 9x9 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!