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    Home » Recipes » Cakes

    Lemon Mascarpone Cake

    Published: Jun 14, 2017 · Modified: Feb 28, 2024 by Shiran · This post may contain affiliate links · 26 Comments

    Jump to Recipe

    The first thing that comes to my mind when I think of mascarpone is always tiramisu, and up until recently I didn’t use it for anything other than that. Except for eating it with a spoon. But it turns out it’s a wonderful thing to add to cheesecakes and pound cakes and even cookies and pancakes (tried that, that, and that), so pretty much anything if you ask me. Its creamy texture and sweet flavor combines perfectly in this slightly tart lemony cake, and every time I made it I got enough requests for the recipe to know that this one is a keeper.

    This recipe comes from my talented blogger friend Keren (with slight adaptions) who makes delicious simple desserts just the way I like them. The mascarpone is perfect here but if you’re having trouble finding it, you can use cream cheese instead. The cake will be slightly more sour, but still moist and delicious.

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    I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)

    Recipe is adapted from Keren Agam’s blog.

    4.84 from 12 votes
    Print

    Lemon Mascarpone Cake

    Lemony and cheesey, this dense pound cake is delicious to snack on.

    Prep Time 18 minutes
    Cook Time 50 minutes
    YIELD 1 loaf cake

    Ingredients

    • 1½ cups (200 g/7 oz) all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 3 large eggs , at room temperature
    • 1 ⅔ cups (200 g/7 oz) powdered sugar
    • ½ cup (1 stick/113g) butter, melted
    • 200 g/7 oz mascarpone cheese
    • 2 T Grated lemon zest (from one lemon)
    • ¼ cup lemon juice (from one lemon)
    • ½ teaspoon vanilla extract

    Instructions

    1. Preheat oven to 350F/175C. Grease an 8½ x 4¼-inch loaf pan.
    2. In a large bowl sift together flour, baking powder, and salt. Set aside.
    3. In a mixer bowl fitted with the whisk attachment, beat together eggs and powdered sugar on high speed for 5 minutes, until pale and creamy. Reduce speed to low and slowly add butter followed by mascarpone, lemon zest and juice, and vanilla. Add flour mixture and mix slowly just until combined.
    4. Pour batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely. Sprinkle with powdered sugar if you like.
    5. Store cake in an airtight container in the refrigerator for 4-5 days. Cake is best served at room temperature.

    Recipe Notes

    *This batter will also yield 3 mini loaves. 

    *To make this as cupcakes, use approximately ⅓ cup batter in each cupcake to yield 12.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Miriam says

      June 14, 2017 at 2:54 pm

      This looks delicious, and so much easier than a regular cheesecake. I love easy cakes. Could I use Napoleon instead of Mascarpone?

      Reply
    2. keren says

      June 20, 2017 at 12:53 pm

      Thank you my love! miss you

      Reply
    3. Amy Acker says

      July 24, 2017 at 7:40 am

      Sounds delicious! My son love cake so much! So, definitely I am gonna make this for him

      Reply
    4. Matan says

      September 14, 2017 at 6:24 pm

      This cake is simply HEAVENLY. One of the best cakes I’ve ever made. It has become a regular in our home! Thanks for the lovely recipe 🙂

      Reply
      • Frances says

        April 09, 2020 at 7:48 am

        This was delicious. I drizzled a lemon glaze over it, great addition. Will definitely bake again including glaze.

        Reply
    5. Judy says

      January 15, 2018 at 1:50 pm

      Where does the powered sugar come?

      Reply
      • Shiran says

        January 16, 2018 at 3:40 am

        Hi Judy, add it with the eggs, when the recipe says to beat eggs and sugar.

        Reply
    6. Natalie says

      January 31, 2018 at 1:41 am

      This cake looks so delicious! I love the texture ♥

      Reply
    7. Tisa says

      September 06, 2018 at 6:51 pm

      So good. I love anything lemon. This is perfect. So lemony. And not too sweet.
      Thank you. Gave some to my neighbor and she loved it too.

      Reply
    8. K says

      January 05, 2019 at 1:26 pm

      Loved it… Moreso because it reminded me of my favourite Japanese cheesecake. Don’t you think so?

      Reply
    9. Marta says

      October 15, 2019 at 3:30 pm

      It went perfectly, cake is nice, moist and full of flavour 🙂 thank you

      Reply
    10. Ellen says

      November 13, 2019 at 12:43 am

      Love the cake! Can I freeze the cake and how long I can keep it in the freezer?

      Reply
      • Shiran says

        November 17, 2019 at 2:22 am

        Yes! I like top keep my cakes for up to about 2 months in the freezer.

        Reply
    11. Harina says

      November 19, 2019 at 6:00 pm

      Been craving sour light cheese cake. I used 2 lemons and 2 lemon zests for my cake. Came out exactly how I want it. Sour and cheesy! Favoriting this receipt for sure!

      Reply
    12. Roni Rawlins says

      December 21, 2019 at 4:46 pm

      Its definitely a good base. I made a glaze from powdered sugar, milk, vanilla, and lemon zest and coated the top while it was still warm. Its definitely good I just feel like it’s still missing something in my opinion. But I still think it’s a perfect starter due to its moisture, texture, and mild taste. Good recipe!

      Reply
    13. Maya says

      May 04, 2020 at 7:35 am

      Loved this cake the only thing is when I added the melted butter to the sugar and eggs, the creamy consistency became like watery and curl (is that supposed to become like that?) then I continued it like that. The cake turned up delicious, however the look of it didn’t seem right in the inside? I wonder if the butter shouldn’t be melted but just soft?

      Reply
      • Kimberley Pavlovic says

        July 13, 2020 at 7:03 am

        Do not melt the butter x

        Reply
        • Tara says

          October 22, 2020 at 3:54 pm

          But the recipe calls for butter, melted. Are you saying it should just be softened?

          Reply
          • Shiran says

            October 25, 2020 at 6:00 am

            Hi Tara. The butter should be melted just as the recipe suggests 🙂

            Reply
    14. mita says

      June 25, 2020 at 10:42 am

      can I use powder sugar substitute?

      Reply
      • Shiran says

        June 29, 2020 at 2:09 am

        You can use 1 cup of granulated sugar.

        Reply
    15. Pam says

      April 25, 2021 at 6:27 pm

      Just got a big box of organic Meyer lemons from my sis’ trees in CA. This was Amazingly Delicious and “easy- peasy-lemon-squeezy” to make! I added a dash of cardamom. YUM! Thank you!!! 🍋🍋🍋
      I have a photo!!!

      Reply
    16. Emily Kelley says

      January 14, 2023 at 7:22 pm

      This is for the lemon mascarpone cake: it’s drop dead delicious!!

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        January 15, 2023 at 2:07 am

        Hi Emily, I’m so glad you enjoyed the recipe! 🙂

        Reply
    17. Sarah says

      May 05, 2023 at 10:06 am

      This is very good and very easy. I had a slice with tea this morning, and it’s a new favorite. It’s dense and moist, not too sweet, and the mascarpone flavor is complimented by the lemon instead of overpowered by it.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        May 21, 2023 at 4:11 pm

        Thank you, Sarah. This cake is a favorite of mine, too. I like it super cold & straight out of the freezer. 🙂 It keeps for a long time that way!

        Reply

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