Easy Lemon Mascarpone Cake

By Helen Schofield

on Apr 03, 2021, Updated Jul 01, 2025

48 Comments

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To make this easy lemon mascarpone cake, just toss everything together, pour into two pans and bake. Then sandwich together the cake layers with a ridiculously easy 2-ingredient lemon mascarpone cream. It’s classic Victoria sponge meets lemon cake – light, moist and delicious, and perfect for a special occasion or just a simple afternoon tea.

Someone eating a slice of lemon mascarpone cake on a pale beige plate with blueberries with a fork

Table of Contents

Why this is a great layer cake

I don’t mind if a cake doesn’t look perfect (rustic rules), but I want it to taste as good as it sounds. Like this really good, really simple chocolate orange cake. Or this banana peanut butter cake (with chocolate chips) which hits the spot every time.

This lemon mascarpone cake also makes the cut. It has all the yummy-ness of a a classic vanilla layer cake, but it’s even easier to make. It’s also light, airy, buttery, moist – and of course perfect for lemon lovers!

The basic recipe for this cake was adapted from a recipe by Nigella Lawson in her wonderful cookbook How To Eat.

Here’s a summary of what I think you’ll love:

  • The easiest layer cake recipe. No need for creaming of butter or sugar. Just throw everything into the bowl and mix (either in a food processor or with a hand-held mixer – don’t worry, I’ll explain exactly how!).
  • A crowd pleaser! This cake is light, airy, moist, lemony – and not too sweet.
  • A very easy 2-ingredient filling. Just mascarpone cheese and lemon curd. It’s both easier and lighter than buttercream, and no whipping necessary.
  • Perfect for many occasions. This is one of the easiest light and summery cakes – great for a BBQ, Mother’s Day, or any special occasion. Yes, it’s a no-fuss recipe, but it’s still impressive and crowd pleasing.

5* Review

“Delicious cake. Friends were impressed. Better than using butter icing. I mixed the lemon curd with the mascarpone and it worked out fine – very light sponge. I will definitely do this again maybe with different fruit. Ideal for parties and any event really!” (Sue)

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

For the easy cake batter

  • Butter: Use real, good quality unsalted butter. Bring it to room temperature before beginning the recipe.
  • Sugar: Fine sugar is best, but regular white sugar will also work.
  • Eggs: You need 4 large eggs for this cake. I like to use the best quality I can get!
  • Vanilla: Use a good quality vanilla essence.
  • Self-raising flour: Just a reminder that self-rising flour (US) is not the same as self-raising flour. If you’re using self-rising flour, add an extra teaspoon of baking powder. Alternatively you can use all-purpose/plain flour and add 2 teaspoons baking powder for each cup of flour.
  • Milk: Just a few tablespoons until you have the right consistency. Any kind of milk will work, including non-dairy milks. Add it little by little until you have the right consistency. The batter should easily drop off a wooden spoon without being too runny.

Optional: Add some lemon zest to the cake batter for even more yummy lemon flavor in your cake.

For the lemon mascarpone cream and topping

  • Mascarpone cheese: This is usually found in containers in the cheese aisle. You might also be able to find it in a European style deli.
  • Lemon curd: Here’s where the magic happens. All you have to do is roughly mix a few tablespoons of lemon curd into the mascarpone cheese. I usually use store-bought to keep the cake simple. If you’re in the USA, try Walmart, Trader Joe’s, or Wholefoods. However, of course you can make your own if you would like to (perhaps you have a glut of lemons!). Find out how to make your own lemon curd from Sally at Sally’s Baking Recipes.
  • Confectioners’ sugar (Icing sugar): No fussy toppings here. Just sprinkle a little confectioner’s sugar over the top of the cake to serve. Do this just before serving so it doesn’t have time to dissolve into the cake.

What’s mascarpone cheese?

Mascarpone is an Italian cream cheese that’s made from fresh cream. It has a smooth texture and a mild and rich flavor. It’s one of the main ingredients in Italian tiramisu, and is also great in other desserts such as cheesecakes.

Both this no-bake ginger and white chocolate cheesecake and this baked white chocolate cheesecake with raspberry puree contain mascarpone, too. Try these mascarpone recipes as well – they’re delicious!

How to make lemon mascarpone cake

There are two ways to make the lemon mascarpone cake batter, using a food processor or by hand with a hand-held mixer. Both ways are very easy.

In a food processor

Steps 1 and 2: I usually start by pulsing the softened butter with the sugar for a few seconds until well combined.

A collage of two images showing mixing butter and sugar in a food processor

Strictly speaking you could throw all the batter ingredients in together, but I like to make sure the butter is well mixed in before adding the flour. This avoids overmixing and making your cake too dense.

Steps 3 and 4: Throw in all of the other batter ingredients, including the flour, and process for a few seconds. Just until well combined. As with any cake, you don’t want to overmix.

Steps 5 and 6: Divide batter roughly in two and scrape into two prepared cake pans. Smooth down with a spatula and bake for about 25 minutes.

A collage of 4 images showing how to make an all-in-one vanilla cake in a food processor

With a hand-held whisk

There isn’t too much difference in the method. Just use a hand mixer to combine the softened butter and sugar first in a large bowl. Then briefly whisk in the other batter ingredients.

The only difference is that there’s no need for the extra teaspoon of baking powder if you mix by hand. This is because you whip a bit more air into the mixture when you mix with a hand-held whisk.

Step 7: To make the mascarpone cake filling, mix a few tablespoons of lemon curd into the mascarpone cheese.

Step 8: Spread it all over one of the cakes. Don’t be shy!

Step 9: Spoon more lemon curd over the top. Again, don’t be shy!

Step 10: Place the second cake layer over the top and push down a little. Some lemon curd might drip down the sides, but this adds to the rustic effect!

A collage of 4 photos showing how to assemble a lemon mascarpone cake

Last but not least, sprinkle over a bit of icing sugar.

Then serve and impress with your simple but classy mascarpone cake!

2 images side by side of someone sprinkling icing sugar over a cake and then taking a slice out of the whole cake.

Helen’s Top Tips

  • Use slightly softened butter so that it combines with the sugar easily. Just try to remember to get it out of the fridge shortly before you’re ready to make the batter.
  • Only mix until the ingredients are well combined, whether you make the batter with a hand-held whisk or food processor (or even a stand mixer). If you overmix your cake can end up tougher and heavier than it should be.
  • When you think the cakes are cooked, quickly flip them over and check they’re cooked on the bottom. If they aren’t quite done, pop them back into the oven for a few more minutes.

FAQ

Can I use a stand mixer?

Absolutely! Just follow the instructions for the hand-held whisk method. Again, don’t overmix.

What’s the best way to store this cake?

Mascarpone cake is best eaten the same day. If there are any leftovers, store it in the fridge to keep the mascarpone cheese filling fresh. But if you cover it well, the cake shouldn’t dry out overnight. Take it out of the fridge a while before serving to let it come back to room temperature and it’ll still be very tasty.

Can you freeze it?

You can. Wrap the cakes really well individually and make and add the filling when you’re ready to eat the cake. You can also freeze it after you’ve added the filling – either whole or in separate pieces. Just wrap well and freeze for up to 3 months. Defrost and enjoy!

I want to make this but I can’t find mascarpone. What’s a good substitute?

The easiest substitute for mascarpone cheese in this cake is whipped cream. Crème fraiche, which tastes similar to mascarpone, would also work.

Alternative ways to make it

If you wanted to you could quite easily make this very simple lemon mascarpone cake a bit fancier.

Here are some ideas:

  • Add some blueberries into the cake batter. You’ll end up with a simple lemon blueberry cake. Perfect for a light and summery cake when blueberries are in season!
  • At the last minute, top the cake with some freshly sliced strawberries.
  • Make some of this 5-minute raspberry puree to pour over the top of everyone’s slice.
  • Spoon passionfruit pulp over the lemon mascarpone cream instead of extra lemon curd. Either fresh passionfruit or canned works.
  • Similar to the above! There is also a blueberry passionfruit version of this cake that will blow your mind. Full instructions with the recipe below!
  • Make extra filling for the top and sides of the cake. Decorate with fruit.
A slice of lemon mascarpone cake on a plate and the rest of the cake on a white plate on a marble background from above

More easy showstopper desserts

Or browse all my easy desserts!

Got lemon curd to use up? Try this lemon bakewell tart recipe, or lemon cake with lemon curd and blueberries. Or check out this list of best lemon curd dessert recipes!

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A whole lemon mascarpone cake sliced on a white plate
4.77 from 21 votes

Lemon Mascarpone Cake

By: Helen Schofield
A delicious vanilla sponge cake that's sandwiched together with a very simple but very delicious 2-ingredient lemon mascarpone cream. It couldn't be easier to make. Mix the ingredients up in a food processor, then bake and sandwich together with a 2-ingredient mascarpone lemon cream. Perfect for Easter, Mother's day, baby showers, a grown-up birthday cake or any other event!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12
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Equipment

Ingredients 
 

  • 8 ounces butter, (2 sticks) unsalted, soft
  • 1 cup sugar, I used fine / caster sugar (based on a US cup size)
  • 1 tsp vanilla essence
  • 4 eggs, large
  • 1¾ cups self raising flour , self-raising flour
  • 1 lemon, zest only (optional but recommended!)
  • 1 tsp baking powder
  • 3 tbsp milk, (3 to 4 tablespoons)
  • icing / confectioner’s sugar, to decorate

For the cream

  • 1 cup mascarpone cheese
  • 8 tablespoons lemon curd, or more, to taste (you need around 4 tablespoons to mix into the mascarpone and 4 to dollop over the top of the filling)

Instructions 

  • Preheat oven to 355F/180C. Line (with baking paper) and butter two 7” sandwich cake pans.
  • Process the soft butter and sugar together in the food processor for a few seconds. Alternatively, mix with a hand-held whisk (you can skip the baking powder if you use this method). Then add the vanilla, eggs, flour, lemon zest (if using) and baking powder and mix until just combined and smooth. Be careful not to over-mix. 
    8 ounces butter, 1 cup sugar, 1 tsp vanilla essence, 4 eggs, 1¾ cups self raising flour, 1 tsp baking powder
  • Whisk in the milk gradually until the mixture is a soft dropping consistency. You may not need to use it all.
    3 tbsp milk
  • Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.
  • Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.
  • Meanwhile, make the lemon mascarpone cream. Simply whisk 4 tablespoons of the lemon curd into the mascarpone cheese, then spread thickly over one of the cakes. Dollop the rest of the lemon curd (you don't have to use it all) over the top of the filling, then sandwich the cakes together.
    1 cup mascarpone cheese, 8 tablespoons lemon curd
  • Just before serving, dust with icing/confectioner's sugar.
    icing / confectioner’s sugar

Notes

Adapted from Nigella Lawson’s recipe for Victoria Sponge in her book How to Eat. Lemon mascarpone cream also adapted from an idea from Nigella.
Lemon curd: Feel free to taste the mascarpone cream and add more lemon curd if you like!
Using US or Australian/UK cups?: The cup measurements stated in this recipe are US sized cups. If you’re using an Australian/UK cup (which is slightly larger), use 1.5 cups of flour only. Also use only 3/4 cup of sugar (around 200 grams). 
How to mix the batter: If you don’t have a food processor, no problem! Just mix the butter with the sugar with a stand mixer or hand held mixer, then slowly add the other ingredients.
I’ve made this cake several times both in the food processor and with a stand mixer. The food processor method is faster (BUT this is debatable, depending on how easy your food processor is to clean!).
A couple of times though I over mixed the batter in the processor, which led to a slightly heavier cake. Just make sure you use soft butter so that everything combines easily and quickly in the processor.
Above all only process until everything is nicely combined and smooth. Please let me know which method you followed and how your cake turned out!
Storing and freezing the cake: This cake is best eaten on the day it’s made because the mascarpone cream needs to be refrigerated if there are any leftovers. You can store it (well covered) in the fridge, but let it come back to room temperature before serving. Essentially though it will last for a day or two in the fridge. 
If you’d like to freeze the cake (or pieces of it) either with the cream in the middle or not, just wrap well and freeze for up to 3 months. 
Blueberry and passionfruit version: If you like you can make a delicious blueberry and passion fruit version of this cake.
Simply add approximately 100 grams / 3.5 ounces blueberries to the batter before baking. Sandwich with whipped cream, then make a passion fruit icing for the top. Scrape out the contents of 2 passion fruit and sieve to get the juice (if you put the flesh, seeds and juice in a blender first and give it a quick whizz before sieving then you release more juice). Mix with 100 grams / 3.5 ounces icing sugar, then drizzle or spread the thick icing over the top of the cake.

Nutrition

Calories: 396kcal, Carbohydrates: 35g, Protein: 6g, Fat: 26g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 188mg, Potassium: 82mg, Fiber: 1g, Sugar: 21g, Vitamin A: 820IU, Calcium: 61mg, Iron: 1mg
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About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

Read More About Me

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4.77 from 21 votes (16 ratings without comment)

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48 Comments

  1. 5 stars
    I made this cake again , this time added blueberries in the batter. Tasted much better.
    I also reduced the sugar for the cake. I should have reduced the sugar for the curd too, I forgot.
    Also, the curd tasted too buttery once I applied it and cooled down and hardened.
    I made it with lime juice, it was too sour. So, mine became too sweet, too sour, too buttery, can I reduce all of these?
    Although I used glass bowl and silicon spoon, it still had some metallic taste, why??
    All together, every body liked it.
    I have another question: can we put the batter just in one pan and divide it into 2 layers after cooking instead?
    Thanks

    Reply

    1. Oh hello, Pat! Thank you so much for letting me know how you got on. I’m so glad you liked it overall! You can definitely reduce the sugar in the cake itself. Usually reducing by 10–15% works well without affecting the texture. As for the curd, I usually get store bought to make the recipe easier, but if you’re making it yourself, you could definitely use less juice and perhaps add a little more sugar to balance it (if you like). I think you could also reduce the butter a bit, too, say by 1 to 2 tablespoons. I’m not sure about the metallic taste. Do you have a stainless steel or non-reactive cake pan? Lastly, you can indeed just bake one cake and cut it in half, however you need to make sure that it’s completely cooled before slicing it across. Also, you’d need to bake longer potentially, and you might also want to reduce the temperature to 145-150C/290-300F. Hope that helps!

      Reply