A better name for this cake might be “Lemon Explosion Cake”!! It has 3 – 8″ layers of vanilla cake, to balance the lemon mascarpone whipped filling, lemon glaze on the cakes, and lemon curd on the top! The cake is garnished with ribbons of lemon mascarpone whipped topping. Can’t wait to cut into this one – however it was designed for a double birthday party, so I had to resist! For lemon-lovers everywhere!
Start with 3 – 8″ vanilla cake layers. Make your own, or use a mix. I used my favorite King Arthur Flour Golden Vanilla Cake Mix. Cool completely.
I make my own lemon curd – see my prior post for LEMON CURD. OR, look for lemon curd in your grocery store – it will save time, has a nice thick texture, and is quite delicious as well. You will need 2 small jars, or make 2 separate batches of my homemade recipe.
Prepare the lemon mascarpone whipped filling.
1 lb mascarpone cheese
2/3 c lemon curd
2 1/2 c heavy cream
7 Tbsp granulated sugar.
Stir together the mascarpone cheese, and lemon curd. Set aside.
Whip the heavy cream, and sugar, til stiff peaks form. Add the cheese/curd mixture to the whipped cream, and fold together til uniform and smooth. Refrigerate til ready to use.
Prepare the cake glaze.
2 c powdered sugar
3-4 Tbsp fresh lemon juice
Combine the sugar and juice in a small bowl. Stir to combine. Mixture should be THIN, as you will be spreading it over 2 of your cake layers. Spread the glaze over the top of each cake layer, using a spoon, or a pastry brush. Allow the layers to dry.
Cream cheese buttercream. Use a stand mixer bowl with a paddle attachment.
1 1/2 sticks unsalted butter, room temp
8 oz cream cheese, room temp
pinch of salt
1 1/2 tsp lemon extract
tiny bit of lemon paste food coloring, for a very pale yellow
4 c powdered sugar
1-2 Tbsp heavy cream or milk
Whip butter, cream cheese, and salt til light and fluffy. Add extract and coloring. Whip to blend. Add powdered sugar 1 c at a time, blending well between additions. Add cream or milk til frosting is of spreadable consistency.
ASSEMBLY:
It is best to use a revolving cake pedestle. Start with a 12″ cardboard cake circle. Place a dab of frosting onto the board, to secure the cake. Top with 1 glazed cake layer. Pipe a circle of frosting around the edges of the cake, to secure the filling. Then pipe some of the whipped topping over the surface of the glazed cake, inside the circle.
Top with the second glazed cake layer, pressing down gently. Repeat the process. Then top with the final unglazed layer, placed upside down on the top of the cake. Frost with a crumb coat of frosting, then refrigerate cake for 30 min.
Apply a 2nd layer of frosting, and smooth with a bench scraper. Refrigerate for 15 min.
Top with lemon curd, and swirl with the back of a spoon. Leave at least a 1″ border around the edge of the cake.
Pipe a ruffled row of the mascarpone whipped topping, using a piping bag, and a 1M open star tip. Add this ruffled edge to the top, and around the bottom of the cake.
Refrigerate overnight, uncovered. Then store for up to 1 week covered in the refrigerator.
