Published: · Modified: by Shiran · This post may contain affiliate links · 26 Comments
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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.
I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
Recipe is adapted from Keren Agam’s blog.
4.84 from 12 votes
Lemon Mascarpone Cake
Lemony and cheesey, this dense pound cake is delicious to snack on.
Prep Time 18 minutes
Cook Time 50 minutes
YIELD 1 loaf cake
Ingredients
- 1½cups(200 g/7 oz) all-purpose flour
- ½teaspoonbaking powder
- ¼teaspoonsalt
- 3large eggs, at room temperature
- 1 ⅔cups(200 g/7 oz) powdered sugar
- ½cup(1 stick/113g) butter, melted
- 200g/7 oz mascarpone cheese
- 2TGrated lemon zest (from one lemon)
- ¼cuplemon juice (from one lemon)
- ½teaspoonvanilla extract
Instructions
Preheat oven to 350F/175C. Grease an 8½ x 4¼-inch loaf pan.
In a large bowl sift together flour, baking powder, and salt. Set aside.
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.
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.
Store cake in an airtight container in the refrigerator for 4-5 days. Cake is best served at room temperature.
Recipe Notes
*This batter will also yield 3 mini loaves.
*To make this as cupcakes, use approximately ⅓ cup batter in each cupcake to yield 12.
More Cakes
- Lemon White Chocolate Cheesecake Bars
- French Yogurt Cake
- Almond Cherry Cake
- Rhubarb Upside-Down Cake
Reader Interactions
Comments
Miriam says
This looks delicious, and so much easier than a regular cheesecake. I love easy cakes. Could I use Napoleon instead of Mascarpone?
keren says
Thank you my love! miss you
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Amy Acker says
Sounds delicious! My son love cake so much! So, definitely I am gonna make this for him
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Matan says
This 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 🙂
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Frances says
This was delicious. I drizzled a lemon glaze over it, great addition. Will definitely bake again including glaze.
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Judy says
Where does the powered sugar come?
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Shiran says
Hi Judy, add it with the eggs, when the recipe says to beat eggs and sugar.
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Natalie says
This cake looks so delicious! I love the texture ♥
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Tisa says
So 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.Reply
K says
See AlsoJapanese Strawberry CakeLoved it… Moreso because it reminded me of my favourite Japanese cheesecake. Don’t you think so?
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Marta says
It went perfectly, cake is nice, moist and full of flavour 🙂 thank you
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Ellen says
Love the cake! Can I freeze the cake and how long I can keep it in the freezer?
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Shiran says
Yes! I like top keep my cakes for up to about 2 months in the freezer.
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Harina says
Been 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!
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Roni Rawlins says
Its 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!
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Maya says
Loved 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?
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Kimberley Pavlovic says
Do not melt the butter x
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Tara says
But the recipe calls for butter, melted. Are you saying it should just be softened?
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Shiran says
Hi Tara. The butter should be melted just as the recipe suggests 🙂
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mita says
can I use powder sugar substitute?
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Shiran says
You can use 1 cup of granulated sugar.
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Pam says
Just 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!!!Reply
Emily Kelley says
This is for the lemon mascarpone cake: it’s drop dead delicious!!
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Talia @ Pretty. Simple. Sweet. says
Hi Emily, I’m so glad you enjoyed the recipe! 🙂
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Sarah says
This 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.
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Stephanie @ Pretty.Simple.Sweet. says
Thank 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!
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