Best 5 Lemon Layer Cake With Lemon Curd And Mascarpone Recipes

LEMON LAYER CAKE WITH LEMON CURD

Steps:

• Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
• Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
• Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
• While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
• Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
• Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
• Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
• Cut cooled layers in half and layer with curd.
• Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE

Steps:

• You'll need a pastry bag fitted with a 1/2-inch star tip to create the decorative rosettes.
• Begin making this cake two days before you plan to serve it.
• For lemon curd: Whisk first 4 ingredients in medium metal bowl.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes.
• Remove bowl from over water. Add butter; whisk until melted.
• Transfer 2 cups curd to small bowl for spreading on cake layers. Reserve remaining curd for filling.
• Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled).
• For cake: Position rack in center of oven and preheat to 375°F.
• Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment).
• Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.
• Using clean dry beaters, beat whites in another large bowl until soft peaks form.
• Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
• Fold half of whites into yolk mixture, then sift half of flour and 1/2 teaspoon salt over and gently fold in until incorporated.
• Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
• Divide batter between pans; smooth tops.
• Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
• Cool in pans on racks.
• Run knife around edge of pans to loosen cakes.
• Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes.
• Cut each cake horizontally in half (layers will be thin). Peel off parchment.
• For syrup: Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
• For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form.
• Add mascarpone to lemon curd in medium bowl; whisk until blended.
• Fold whipped cream into lemon-mascarpone mixture.
• Place 1 cake layer, flat side up, on platter.
• Brush with 1/2 of syrup.
• Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling.
• Top with second cake layer; brush with 1/2 of syrup and spread with 1/2 cup lemon curd and 1 cup lemon-mascarpone filling.
• Repeat with third cake layer, syrup, lemon curd, and filling.
• Top with fourth cake layer.
• Brush with remaining syrup, then spread remaining lemon curd over.
• Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/2-inch star tip (to be used for rosettes).
• Spread remaining lemon-mascarpone filling as a frosting over sides of cake.
• Pipe small rosettes of frosting over top of cake, covering completely.
• Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.

LEMON LAYER CAKE

Steps:

• Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
• For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
• Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).

LEMON CREAM CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.