Easy Lemon Mascarpone Cake

Why this is a great layer cake

Is there such thing as a layer cake snob?

I don’t mind if it 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 mascarpone lemon cake makes the cut because:

• It starts with the most basic vanilla cake recipe (otherwise known as Victoria Sponge). Traditionally you make it with equal amounts of butter, sugar and flour. Except I like to reduce the sugar just a little… 😉

• It’s an all in one cake recipe. In other words, throw everything into the bowl and mix! No creaming of butter and sugar first, I promise. Just a bit of careful mixing either in a food processor (= super easy) or with an electric mixer (=pretty easy too).

• It’s sandwiched together with a 2-ingredient mascarpone and lemon curd cream. How easy is that? Also great for people who aren’t fans of a whipped cream filling (like myself). And no cream whipping necessary!

In summary, this must be the easiest Victoria sponge cake recipe. Perfect if you aren’t into fussy baking recipes, but you still want an impressive and crowd pleasing layer cake.

What’s a Victoria sponge? (just in case you aren’t British and were wondering) It’s an airy vanilla cake traditionally filled with fresh cream and jam.

This lemon mascarpone cake has all the yummy-ness but is even easier to make – and it’s perfect for lemon lovers! I bet you could remember this recipe after making it a couple of times. The resulting lemon cake is light, buttery, and moist. Delicious.

About the ingredients

For the easy cake batter

Butter: Use real, good quality unsalted butter. Get it out of the fridge a little while before you’re ready to bake your cake. If you live in a hot country like I do, it’s a fine balance. You want soft but not melted butter!

Sugar: Fine/Caster sugar is best. But I sometimes use regular sugar, and the cake still turns out fine.

Eggs: You need 4 large eggs for this cake. I like to use the best quality I can get!

Vanilla: I usually use a teaspoon of vanilla essence but if you want to be a bit fancy pants, you can use a real vanilla pod instead.

Self-raising flour: Just a reminder that self-rising flour (US) is not the same as self-raising flour. If you’re in the USA and 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.

Baking powder: Just a teaspoon for extra ‘oomph’!

Milk: You only need a few tablespoons. 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.

Icing sugar (US = confectioners’ sugar): No fussy toppings here. Just sprinkle a little icing 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.

How to make it

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

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.

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.

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. I have to admit that I don’t know why!

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!

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

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

More showstopper desserts

• 30-minute healthy chocolate cake (yes, really, healthy chocolate cake)

• Ever tried a Hummingbird cake? Otherwise known as a pineapple banana cake with cream cheese frosting, this one’s an easy crowd pleaser!

• Love layer cakes? You have to try this perfect chocolate orange cake with a 3-ingredient ganache!

• This Basque cheesecake looks burnt, but it isn’t. A basque burnt cheesecake is the ultimate easy show-stopping dessert, perfect for guests.

• 6-ingredient gooey Swedish chocolate cake (Takes just 30 minutes and everyone loves it!) or Italian chocolate cake (torta tenerina) for a similar but less sweet alternative.

• 5-minute chocolate pots (And only 4 ingredients!)

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!