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.

- 1½ cups (200 g/7 oz) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs , at room temperature
- 1 2/3 cups (200 g/7 oz) powdered sugar
- ½ cup (1 stick/113g) butter, melted
- 200 g/7 oz mascarpone cheese
- Grated zest and juice from one medium lemon (or juice from 2 lemons)
- 1/2 teaspoon vanilla extract
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Preheat oven to 350F/175C. Grease an 8½ x 4¼-inch loaf pan.
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In a large bowl sift together flour, baking powder, and salt. Set aside.
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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.
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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.
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Store cake in an airtight container in the refrigerator for 4-5 days. Cake is best served at room temperature.
Recipe is adapted from Keren Agam’s blog
26 Comments
Miriam
June 14, 2017 at 2:54 pmThis looks delicious, and so much easier than a regular cheesecake. I love easy cakes. Could I use Napoleon instead of Mascarpone?
keren
June 20, 2017 at 12:53 pmThank you my love! miss you
Amy Acker
July 24, 2017 at 7:40 amSounds delicious! My son love cake so much! So, definitely I am gonna make this for him
Matan
September 14, 2017 at 6:24 pmThis 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 🙂
Frances
April 9, 2020 at 7:48 amThis was delicious. I drizzled a lemon glaze over it, great addition. Will definitely bake again including glaze.
Judy
January 15, 2018 at 1:50 pmWhere does the powered sugar come?
Shiran
January 16, 2018 at 3:40 amHi Judy, add it with the eggs, when the recipe says to beat eggs and sugar.
Natalie
January 31, 2018 at 1:41 amThis cake looks so delicious! I love the texture ♥
Tisa
September 6, 2018 at 6:51 pmSo 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.
K
January 5, 2019 at 1:26 pmLoved it… Moreso because it reminded me of my favourite Japanese cheesecake. Don’t you think so?
Marta
October 15, 2019 at 3:30 pmIt went perfectly, cake is nice, moist and full of flavour 🙂 thank you
Ellen
November 13, 2019 at 12:43 amLove the cake! Can I freeze the cake and how long I can keep it in the freezer?
Shiran
November 17, 2019 at 2:22 amYes! I like top keep my cakes for up to about 2 months in the freezer.
Harina
November 19, 2019 at 6:00 pmBeen 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!
Roni Rawlins
December 21, 2019 at 4:46 pmIts 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!
Maya
May 4, 2020 at 7:35 amLoved 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?
Kimberley Pavlovic
July 13, 2020 at 7:03 amDo not melt the butter x
Tara
October 22, 2020 at 3:54 pmBut the recipe calls for butter, melted. Are you saying it should just be softened?
Shiran
October 25, 2020 at 6:00 amHi Tara. The butter should be melted just as the recipe suggests 🙂
mita
June 25, 2020 at 10:42 amcan I use powder sugar substitute?
Shiran
June 29, 2020 at 2:09 amYou can use 1 cup of granulated sugar.
Pam
April 25, 2021 at 6:27 pmJust 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!!!
Emily Kelley
January 14, 2023 at 7:22 pmThis is for the lemon mascarpone cake: it’s drop dead delicious!!
Talia @ Pretty. Simple. Sweet.
January 15, 2023 at 2:07 amHi Emily, I’m so glad you enjoyed the recipe! 🙂
Sarah
May 5, 2023 at 10:06 amThis 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.
Stephanie @ Pretty.Simple.Sweet.
May 21, 2023 at 4:11 pmThank 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!