Moist Lemon Mascarpone Cake with Lemon Glaze
This lemon mascarpone cake is impossibly soft, bright with fresh lemon, and finished with a simple lemon glaze that soaks into the crumb.
It’s the kind of cake you can mix up with a bowl and a whisk, and it stays tender for days because of the mascarpone.
What Makes This Lemon Cake So Good
Mascarpone gives the cake a velvety crumb that plain butter or oil can’t deliver on their own. It’s rich without being heavy, and the lemon flavor stays sharp and clean because the ingredient list is short and focused.
A crackly lemon glaze poured over the top doubles down on the citrus. The whole cake comes together without a mixer, so it’s a low-fuss dessert that looks like you spent way longer on it.
Ingredients
- 2 cups (250g) all-purpose flour: spooned and leveled
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (200g) granulated sugar
- 2 tbsp freshly grated lemon zest: from about 2 large lemons
- 2 large eggs, at room temperature
- 1 cup (8 oz) mascarpone cheese, at room temperature: use full-fat for the smoothest texture
- 1/2 cup (120ml) vegetable oil: any neutral oil works
- 1/3 cup (80ml) fresh lemon juice
- 1/2 cup (120ml) whole milk, at room temperature
For the glaze
- 1 cup (120g) powdered sugar
- 2 to 3 tbsp fresh lemon juice
Variations / Substitutions
- Swap the citrus: use the same amount of fresh orange or lime zest and juice, but reduce the sugar by a tablespoon when using orange because it’s less tangy.
- Add poppy seeds: stir 2 tablespoons of poppy seeds into the dry ingredients for a classic lemon poppy seed cake.
- Fold in berries: gently fold 1 cup of fresh or frozen blueberries or raspberries into the batter just before pouring it into the pan.
- Use cream cheese: if you can’t find mascarpone, full-fat block cream cheese works, though the crumb will be slightly less delicate and a bit tangier.
- Dairy-free option: swap mascarpone for a thick dairy-free cream cheese alternative, use oat or almond milk, and choose a neutral oil. The texture will be a little less rich but still good.
If you love lemon poppy seed, try my Lemon Poppy Seed Loaf.
How to Make Lemon Mascarpone Cake
Step 1: Mix the Dry Ingredients and Lemon Sugar
Whisk the 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a medium bowl. In a large bowl, combine the 1 cup granulated sugar with the 2 tbsp lemon zest and rub them together with your fingertips for about 30 seconds, until the mixture looks like damp sand and smells intensely lemony.
The sugar will turn pale yellow and the zest will release its oils, which is what makes the lemon flavor so deep without any artificial taste.
Step 2: Whisk the Wet Ingredients
In the same large bowl with the lemon sugar, add the 2 large eggs, 1 cup mascarpone, 1/2 cup oil, 1/3 cup lemon juice, and 1/2 cup milk. Whisk until the mixture is completely smooth and no white streaks of mascarpone remain, about 1 minute.
The batter will look pale yellow and feel slightly thick and creamy. If you see a few tiny lumps of mascarpone, keep whisking gently so they disappear; the batter should be uniform.
Step 3: Combine the Batter
Pour the dry ingredients into the wet ingredients and stir gently with a spatula just until you can’t see any dry flour, about 20 to 30 seconds. Stop as soon as the last flour streak disappears.
The batter will be thick but pourable, with a slight gloss from the oil. A few small lumps are fine and will smooth out while the cake bakes.
Step 4: Bake the Cake
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper so the ends hang over the long sides. Scrape the batter into the pan, smooth the top, and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
The top will be deeply golden and spring back when gently pressed. After 50 minutes, start checking so the edges don’t dry out. Let the cake cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment and set it directly on the rack to cool completely before glazing.
Step 5: Stir the Glaze Together
While the cake cools, whisk the 1 cup powdered sugar with 2 tbsp of the lemon juice. Add the remaining juice a little at a time, about 1 teaspoon at a time, until the glaze is thick but pourable, like heavy cream.
You can test it by drizzling a small spoonful over the edge of the bowl; it should ribbon and slowly settle. If it’s too thin, add a little more powdered sugar.
Step 6: Glaze and Slice the Cake
Once the cake is completely cool, set it on a serving plate. Pour the glaze over the top, letting it run down the sides in uneven drips. Slice the cake into thick pieces right away so the glaze has a chance to set before you lift the first slice.
Serve while the glaze is still slightly wet for the freshest lemon flavor. The inside will be tender and pale with a fine crumb.
Tips for the Best Lemon Mascarpone Cake
- Bring everything to room temperature: cold eggs or mascarpone can make the batter seize up and result in a denser cake. Let them sit out for 30 minutes before you start.
- Don’t overmix: once you add the flour, stir only until combined. Overmixing develops gluten and makes the cake tough.
- Measure flour carefully: spoon it into the cup and level it off with a knife. Scooping directly from the bag packs in too much flour and dries out the cake.
- Use fresh lemon juice and zest: bottled juice lacks the bright aroma you need here, and the zest holds most of the lemon oil that flavors the crumb.
- Try a lemon syrup soak: for a more intense lemon punch, brush the warm cake with a syrup made from 1/4 cup lemon juice and 2 tbsp sugar heated until dissolved, then glaze once cool.
Bake times by pan:
| Pan Style | Size | Bake Time |
|---|---|---|
| Loaf pan | 9×5-inch | 50 to 60 mins |
| Round cake pan | 9-inch | 35 to 40 mins |
| Square pan | 8×8-inch | 30 to 35 mins |
| Muffin tin | standard cavities | 18 to 22 mins |
Storing Leftover Cake
Keep the glazed cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The glaze softens a little in the fridge but still tastes great. Let chilled slices come to room temperature for about 20 minutes before serving, or eat them cold straight from the fridge.
What to Serve with This Lemon Cake
Fresh raspberries or sliced strawberries cut the sweetness with a little tartness, and a cloud of unsweetened whipped cream adds richness without another sugar hit. A hot cup of black tea balances the bright citrus notes perfectly.
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Yes, full-fat block cream cheese will work, though the cake will be a touch less tender and have a slightly tangier note.
Can I make this gluten-free?
Yes, substitute a good 1-to-1 gluten-free baking flour blend. The texture will be a little less lofty but still moist.
Can I skip the lemon glaze?
Absolutely, the cake is delicious on its own. Dust the top with powdered sugar or serve slices with macerated berries instead.
Can I freeze this cake?
Freeze the unglazed cake tightly wrapped for up to 2 months. Thaw overnight in the fridge, then glaze before serving so the glaze stays fresh.
Lemon Mascarpone Cake Recipe
Ingredients
Method
- Mix the flour, baking powder, baking soda, and salt. Rub the sugar and lemon zest together until fragrant.
- Whisk the sugar mixture with eggs, mascarpone, oil, 1/3 cup lemon juice, and milk until smooth.
- Stir the dry ingredients into the wet just until no dry flour remains.
- Bake at 350°F (175°C) in a greased and lined 9×5-inch loaf pan for 50 to 60 minutes, until a toothpick comes out clean. Cool completely.
- Whisk the powdered sugar with 2 to 3 tbsp lemon juice to make a thick but pourable glaze.
- Pour the glaze over the cooled cake and slice to serve.
Notes
