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Lemon Tiramisu Cake

Lemon Tiramisu Cake

This Lemon Tiramisu Cake features layers of lemon curd, cake, and mascarpone frosting for a refreshing twist on a classic dessert.
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Prep Time 30 minutes
Cook Time 42 minutes
Cooling Time 30 minutes
Total Time 1 hour 42 minutes
Course Dessert
Cuisine Italian
Servings 16 slices
Calories 400 kcal

Equipment

  • medium saucepan
  • Large mixing bowl
  • Electric Mixer
  • 9×9 inch baking pan
  • wire rack
  • piping bag

Ingredients
  

For the Lemon Curd

  • ½ cup fresh lemon juice
  • 4 large egg yolks at room temperature
  • ¾ cup granulated white sugar
  • 1 pinch salt
  • 1 tablespoon lemon zest
  • ½ cup unsalted butter cold and cut in cubes

For the Lemon Cake

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

For the Lemon Syrup

  • ½ cup fresh lemon juice
  • ¾-1 cup granulated white sugar depending on how sweet you want it

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

  • Add the lemon juice, egg yolks, granulated sugar, salt, and lemon zest to a medium saucepan. Whisk together.
  • Heat over medium-low for 20-25 minutes, whisking frequently until thick.
  • Remove from heat and slowly whisk in the cold butter until melted. Transfer to a bowl, cover with plastic wrap, and cool in the fridge.

For the Lemon Cake

  • Preheat the oven to 350°F (175°C). Grease and line a 9x9 inch baking pan.
  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • Cream the butter and sugar on high speed for 2 minutes.
  • Add the egg whites, lemon zest, and vanilla. Mix until pale and smooth.
  • Gradually add the dry ingredients and buttermilk, mixing until combined.
  • Pour the batter into the prepared pan and bake for 36-42 minutes.
  • Let the cake cool in the pan for 30 minutes, then on a wire rack until completely cool.

For the Lemon Syrup

  • Combine lemon juice and sugar in a small saucepan. Heat over low, whisking until sugar dissolves.
  • Remove from heat and transfer to a pouring jug.

For the Lemon Mascarpone Frosting

  • Whip the heavy cream until stiff peaks form.
  • In another bowl, mix mascarpone with powdered sugar and lemon zest until smooth.
  • Fold whipped cream into the mascarpone mixture and transfer to piping bag.

Assembling the Cake

  • Poke holes in the cooled cake, pour milk over it, then pour lemon syrup over as well.
  • Pipe lemon curd into the holes and frost the top with mascarpone frosting, alternating with lemon curd.
  • Sprinkle with lemon zest and cut into squares. Serve with extra lemon syrup.

Notes

Be patient while allowing the cake to soak up the syrup and milk.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1mg
Keyword cake, dessert, Lemon, Lemon Tiramisu Cake, sweet, Tiramisu
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