This lemon cake with mascarpone and sour cream frosting is soft, moist and delicious! It is a perfect everyday bake but also worthy for special occasions.
With a mixture of starch and flour, the cake layers bake up delicate and naturally moist, while the frosting brings a perfect tangy balance.
What makes this cake special
The secrets to this cake's unique texture are in the blend of starch and all-purpose flour and also in the increased moisture from the yogurt. The cake contains little gluten and a lot of moisture and acidity which make the crumb incredibly fine.
And when paired with the mascarpone and sour cream frosting, which adds a creamy, tangy richness, each bite becomes a fabulous experience in flavor and texture.
Ingredients for the layers
You need very simple ingredients for the cake: no eggs, no butter, just yogurt and oil do the whole work. Indeed, plain yogurt is one of the best eggs substitutes and this recipe proves that eggs and butter are not always required for a moist and tasty crumb.
Here is the list of ingredients you need:
- All-purpose flour
- Starch: any kind is good for this recipe
- Baking powder and baking soda
- Caster sugar
- Lemon extract or zest: or why not both!
- Full fat plain yogurt
- Olive oil or vegetable oil
- A pinch of salt
Ingredients for the frosting and the glaze
For the frosting you would need just mascarpone cheese, sour cream, powdered sugar and lemon extract.
The glaze is totally optional but trust me, it will make the cake even more decadent! You would need white chocolate and lemon juice.
How to make the layers
Making the layers is very easy! No creaming of butter, no whipping of eggs! It requires just a short whisking that even a child can do.
- First you need to combine all the dry ingredients except the baking soda in a bowl and whisk them to blend.
- Then mix the sugar with the oil and the lemon zest/ extract.
- Combine the yogurt with the baking soda. It will start bubbling.
- Gradually add the dry ingredients to the sugar and oil alternating with the yogurt mixture.
- Divide between two 7 inch baking pans lined with parchment paper and bake for about 40 minutes at 350°F/ 180°C.
How to make the frosting
The frosting requires a mixer but it is even easier. You just need to whip all ingredients together for about a minute at a high speed and it is good to go.
How to assemble the cake
Ideally cut each cake base horizontally in two. But this step is not mandatory if cutting layers is not your thing.
Assemble the cake by placing one layer on a serving plate and spreading frosting on top. If you don't cut the layers, use half of the frosting. If you cut each layer in half, spread the first one with about ¼ or less of the frosting. In this case you need to keep about ⅓ of the whole for the top and the sides.
After you frost the cake all around, leave it in the fridge for at least 3-4 hours or overnight.
Pour the glaze on top before serving.
How to make the glaze
Melt the white chocolate together with the lemon juice on a double boiler. Make sure the glaze is not hot before spreading it on top of the cake. Ideally place the cake in the freezer for 10 minutes or in the fridge for 30 minutes to avoid melting of the frosting.
Decoration ideas
- Dried lemon slices: you can make them by baking lemon slices in the oven for 2-3 hours at 212°F/ 100°C. Line a large pan with parchment paper and arrange the slices on top.
- Lemon candies: ideal when you will serve this cake to kids
- Candied lemon slices
- Piped frosting: Make some more frosting and pipe it on top of the glaze.
- No decoration: This cake is beautiful on its own so the glaze is just enough!
Tips for the best lemon cake
- Room Temperature Ingredients: Make sure your yogurt and oil are at room temperature. This helps the batter mix more evenly and ensures a smoother texture.
- Add the yogurt and soda mixture together with the dry mixture: this will prevent lumps in the batter and will ensure a smooth cake texture.
- Refrigerate the frosting ingredients: Unlike the cake ingredients, keeping the frosting ingredients cold helps it stay firm and prevents any unwanted melting.
- Let the frosted cake sit in the fridge: This cake will really benefit from some fridge time as this allows the layers to absorb the wonderful moisture from the frosting. The result is even softer and full of flavor cake that literally melts in your mouth!
Serving and Storing
This cake is best enjoyed chilled. Store any leftovers in the fridge for up to 3 days, covered with plastic wrap or in airtight containers. The flavors blend beautifully over time, making it a treat even after a few days.
Leftover cake slices can be stored in the freezer in airtight containers for up to 2 months.
I am sure you will love this cake if you prepare it. Whether it's for a celebration or just a weekend treat, it's bound to become a family favorite. Enjoy each light, luscious bite!
📝 Recipe
Lemon Mascarpone cake
Equipment
- 1 Electric mixer
- 2 x 7 inch/ 18 cm cake pans see below options for other sizes
Ingredients
For the layers:
- 1 ½ cups/ 180 g all-purpose flour
- 2 tbsp/ 10 g cornstarch , or potato starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ teaspoon salt
- 1 cup/ 200 g sugar
- Zest of 1 lemon , and/ or 1 teaspoon lemon extract
- 1 ⅔ cups / 400 g plain yogurt, full fat
- ⅓ cup / 80 ml olive oil , or vegetable oil
For the frosting:
- 17.6 oz / 500 g mascarpone
- 2 teaspoon lemon extract
- ⅞ cup/ 200 g sour cream
- ½ cup/ 60 g powdered sugar
For the glaze:
- 5.3 oz/ 150 g white chocolate
- Juice from 1 lemon
Instructions
Layers:
- Grease very well two 7 inch/ 18 cm cake pans and line them with circles of baking paper.
- Preheat the oven to 350°F/ 180°C.
- In a bowl combine the flour, starch, baking powder and salt. Mix well and set aside.
- In a large bowl place the sugar, the lemon extract/ zest and the olive oil. Whisk very well.
- Add half of the yogurt, mixed with the baking soda and whisk again until smooth.
- Using a rubber spatula gradually add the dry ingredients, alternating with the yogurt.
- Divide the mixture between the two prepared baking pans. Bake for about 35-40 minutes or until a toothpick inserted in the centre of a cake layer comes out clean and the edges start pulling away from the pan.
- Leave the layers cool at room temperature before assembling the cake.
Frosting:
- Using an electric mixer whip all frosting ingredients together until smooth and fluffy.
To assemble:
- Cut horizontally each the cake base into two layers using a long serrated knife. You can skip this step if cutting layers is not your thing.
- Place one layer on top of a serving plate and generously spread frosting on it. Continue until using all layers (2 or 4). Leave about ⅓ to ½ of the frosting for the top and the sides of the cake.
- Before serving pour the glaze on top of the cake.
- Decorate with lemon slices, ideally dried for 2-3 hours in the oven at 212°F/ 100°C in a tin lined with baking paper.
Glaze:
- Place the white chocolate with the lemon juice in a heatproof bowl on double boiler. Stir with a rubber spatula until smooth and creamy.
- Cool the glaze before pouring it over the cake so it doesn't melt the frosting.
Notes
- See more decoration options above.
- Store the cake 2-3 days in the fridge, covered with plastic wrap.
- For a 9 inch pan increase the cake ingredients with 50% and for a 10 inch pan you can even double them.
- Lemon glaze: if using very juicy lemons, add first about ¾ of the juice to the white chocolate and stir well. Then add the rest if needed. The consistency of the glaze should be liquid but creamy, not too runny.
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