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Lemon Mascarpone Cream Cream Cake with Lemon Syrup and Crumb Topping Recipe

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3.9 from 1 review

  • Author: Chef
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

This Cream Cake features tender, moist layers infused with a zesty lemon syrup and a luscious lemon mascarpone cream filling. Topped with a delicate crumb topping, this cake is perfect for gatherings and special occasions, offering a delightful balance of creamy, tangy, and sweet flavors.

Ingredients

Cake Layers

  • 2 3/4 cups (330 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) unsalted butter
  • 1 1/4 cups (250 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) whole milk

Lemon Syrup

  • 1/3 cup (67 g) granulated sugar
  • 1/3 cup (80 ml) fresh lemon juice

Lemon Mascarpone Cream Filling

  • 1 cup (240 ml) heavy whipping cream
  • 1 cup (225 g) mascarpone cheese
  • 2 cups (240 g) powdered sugar
  • 1/2 teaspoon lemon zest
  • 2 tablespoons (30 ml) fresh lemon juice

Crumb Topping

  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (60 g) powdered sugar
  • 4 tablespoons (56 g) unsalted butter, cold and diced
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preparing the Cake Layers: Preheat your oven to 350°F (177°C). Grease two 8-inch round cake pans and line their bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents and seasoning evenly.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 4 minutes.
  4. Add Oil and Eggs: Mix in the vegetable oil until combined. Add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
  5. Combine Dry and Wet: Alternate adding the dry ingredients and whole milk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
  6. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then remove and transfer onto a wire rack to cool completely.
  8. Prepare Lemon Syrup: In a small saucepan, combine the granulated sugar and fresh lemon juice. Heat over low heat, stirring occasionally until the sugar dissolves completely. Remove from heat and allow to cool slightly.
  9. Soak Cake Layers: Drizzle the lemon syrup evenly over both warm cake layers and let them absorb it fully to enhance moistness and flavor.
  10. Make Lemon Mascarpone Cream Filling: Whip the cold heavy whipping cream in a chilled bowl until stiff peaks form. In a separate bowl, blend room-temperature mascarpone cheese with powdered sugar, lemon zest, and fresh lemon juice until smooth.
  11. Fold Cream into Cheese: Gently fold the whipped cream into the mascarpone mixture until fully incorporated, then refrigerate until ready to use.
  12. Prepare Crumb Topping: Preheat oven to 350°F (177°C). Spread all-purpose flour on a baking sheet and bake for 5 minutes to toast. Let cool slightly.
  13. Mix Crumb Ingredients: In a bowl, whisk toasted flour and powdered sugar. Cut in cold diced butter until mixture resembles coarse crumbs. Stir in lemon zest and vanilla extract.
  14. Assemble the Cake: Level the tops of the cooled cakes if needed using a serrated knife. Place one cake layer on a serving plate, spread a generous amount of lemon mascarpone cream filling over it.
  15. Stack and Frost: Place the second cake layer on top and spread the remaining filling over the top and sides of the cake evenly.
  16. Add Crumb Topping: Gently press the crumb topping onto the top and sides of the cake, ensuring good coverage.
  17. Refrigerate: Chill the assembled cake in the refrigerator for at least 1 hour before serving to set the filling and topping for best texture and flavor.

Notes

  • For best results, ensure butter and eggs are at room temperature before starting.
  • Be careful not to overmix the batter to keep the cake light and tender.
  • The lemon syrup adds moisture and a bright flavor, so do not skip this step.
  • Chilling the mascarpone cream filling helps it to hold structure while assembling the cake.
  • The crumb topping can be made ahead and stored in an airtight container until ready to use.
  • Use fresh lemon juice and zest for the most vibrant lemon flavor.
  • This cake should be stored refrigerated and consumed within 2-3 days for optimal freshness.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/lemon-mascarpone-cream-cream-cake-with-lemon-syrup-and-crumb-topping-recipe/