If you’re craving something bright, zesty, and utterly indulgent, you’ve got to try this Lemon Tiramisu Cake Recipe. This isn’t your typical tiramisu — it’s got that luscious lemon twist that wakes up your taste buds with fresh citrus flavor balanced by creamy mascarpone frosting and delicate layers of cake. I absolutely love how this turns out every time; it’s the perfect dessert when you want to impress without too much fuss. You’ll find that the sweet-tart layers combined with the soft cake and rich frosting make it a slice-worth celebration in every bite. So grab your apron, and let me walk you through making this sunshine-filled treat.
Why You’ll Love This Recipe
- Bright and Refreshing Flavor: The fresh lemon juice and zest bring a lively, zesty brightness that balances the creamy mascarpone perfectly.
- Unique Twist on Classic Tiramisu: Instead of coffee-soaked ladyfingers, you get moist lemon cake with a sweet lemon syrup, offering a new take on a beloved dessert.
- Perfect Texture Play: Soft cake, smooth lemon curd pockets, and fluffy mascarpone frosting create an irresistible combination of textures.
- Great for Gatherings: It’s easy to make ahead, slices beautifully into 16 pieces, and always gets rave reviews from family and friends.
Ingredients You’ll Need
This Lemon Tiramisu Cake Recipe combines fresh lemons, fluffy cake ingredients, and mascarpone for frosting that feels decadent but balanced. When you pick your ingredients, try to choose the freshest lemons — they really shine through in this dessert.
- Fresh Lemon Juice: Use fresh, not bottled, for the best vibrant, natural citrus flavor.
- Egg Yolks: Room temperature yolks help create rich lemon curd without curdling.
- Granulated White Sugar: Provides sweetness for both cake and lemon curd; adjust slightly to taste in the syrup.
- Lemon Zest: Adds a hearty lemon aroma and bits of texture that lift the whole cake.
- Unsalted Butter: Always better to control saltiness and get pure buttery flavor.
- Cake Flour: Gives a tender crumb that’s perfect for this light tiramisu-style cake.
- Baking Powder & Baking Soda: For proper rise and perfect cake texture.
- Egg Whites: Whipped just right, they bring airiness and lightness.
- Vanilla Extract: A gentle warmth that balances lemon’s tartness.
- Buttermilk: Adds subtle tang and moisture to keep the cake soft.
- Heavy Whipping Cream: For that rich, fluffy frosting.
- Mascarpone Cheese: Creamy and mild, it’s the star of the frosting.
- Powdered Sugar: Sweetens the frosting without graininess.
- Whole Milk: Used to soak the cake, making it wonderfully moist.
Variations
One of the things I love about this Lemon Tiramisu Cake Recipe is how easy it is to tweak for your taste or dietary needs. Don’t be afraid to make it your own – I’ve tried multiple twists and enjoyed all of them!
- Dairy-Free Variation: I swapped mascarpone for a whipped coconut cream with a bit of vegan cream cheese once, and it was still creamy and dreamy for non-dairy friends.
- Berry Addition: Sometimes I layer fresh raspberries or blueberries in the frosting for a burst of color and natural sweetness paired with lemon.
- Extra Zesty: If you’re crazy for citrus like me, add a little extra lemon zest to the frosting or sprinkle zest on top before serving for a pop of fresh flavor.
How to Make Lemon Tiramisu Cake Recipe
Step 1: Master the Lemon Curd
Start by whisking together fresh lemon juice, egg yolks, sugar, pinch of salt, and zest in a medium saucepan. Cook over medium-low heat, whisking frequently, until it thickens enough to coat the back of a spoon — about 20-25 minutes. This slow cook is where the magic happens, so don’t rush it or crank the heat, or you risk scrambling the eggs. Once thick, remove from heat and whisk in cold butter cubes slowly to give you that silky, glossy lemon curd I love. Cover it with plastic wrap pressed directly on top to avoid any skin and pop it in the fridge to chill fully.
Step 2: Bake the Soft Lemon Cake
Preheat to 350°F and prep a 9×9-inch pan with parchment and grease. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Then cream your softened butter with sugar until fluffy and pale—this step is key for a tender crumb. Add egg whites, lemon zest, and vanilla, mixing until smooth and light. Alternate adding dry ingredients and buttermilk slowly on low speed — this gentle mixing prevents a tough cake. Pour into the pan and bake 36-42 minutes until a tester comes out clean. Let it cool partially, then carefully remove it to cool completely on a wire rack. Don’t skip cooling or your frosting won’t set right!
Step 3: Prepare the Lemon Syrup and Mascarpone Frosting
While the cake cools, whisk lemon juice and sugar in a small pot over low heat until sugar dissolves—this syrup is what makes the cake moist and punchy. For the frosting, whip the heavy cream to stiff peaks. In a separate bowl, mix mascarpone with powdered sugar and lemon zest until smooth but not runny. If mascarpone loosens up, a quick whip with the mixer helps bring it back to fluffy heaven. Gently fold whipped cream into mascarpone mixture, keeping it airy and smooth.
Step 4: Assemble Your Lemon Tiramisu Cake Recipe
Place your cooled cake on a serving plate and poke holes all over with a wooden spoon handle. Pour whole milk slowly over the cake and let it soak in—patience here pays off! Follow with most of your lemon syrup, letting that flavor sink deep into the cake. Use a piping bag to fill the holes with chilled lemon curd and then pipe the mascarpone frosting on top in pretty swirls, alternating with more lemon curd for that gorgeous layered effect. Sprinkle extra lemon zest on top for zing and cut into 16 squares. Serve with remaining syrup drizzled for an extra burst of lemon love!
Pro Tips for Making Lemon Tiramisu Cake Recipe
- Room Temperature Eggs: I learned that using eggs at room temperature helps your lemon curd cook smoothly without clumping.
- Don’t Rush the Curd: Slow, gentle cooking and constant whisking prevent scrambling and help achieve that perfect custard texture.
- Alternating Dry and Wet Ingredients: Mixing dry and buttermilk ingredients alternately keeps your cake batter silky and tender.
- Use Parchment Paper: This helped me easily remove the cake without breaking it — trust me, it’s worth the extra step!
How to Serve Lemon Tiramisu Cake Recipe
Garnishes
I love topping this cake with extra fresh lemon zest and a few thin lemon slices when hosting. It looks elegant and enhances the citrusy aroma. A light dusting of powdered sugar also brightens up the presentation without overpowering the lovely lemon notes.
Side Dishes
This cake pairs wonderfully with a simple cup of Earl Grey tea or a glass of Moscato for a special occasion. If you’re serving brunch, fresh berries or a fruit salad on the side provide a refreshing bite that complements the lemon beautifully.
Creative Ways to Present
For birthdays or celebrations, I’ve tried making mini versions in small glass jars for individual servings — it’s adorable and super convenient for guests. Another fun way is layering lemon mousse and cake in trifle bowls, garnished with edible flowers, for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover the cake tightly with plastic wrap or keep it in an airtight container in the fridge. I’ve found it tastes even better after resting overnight, as the flavors really meld together. It keeps beautifully fresh for up to 3 days.
Freezing
If you want to freeze it, I suggest freezing just the cake layers before assembly. Wrap the cooled cake tightly in plastic wrap and foil. It freezes well for up to 2 months. Thaw overnight in the fridge, then build your frosting and syrup fresh for best texture.
Reheating
This cake is best enjoyed cold or at room temperature, so I usually don’t reheat it. If you prefer, let slices sit out for 15 minutes before serving to soften the frosting slightly. Because of the delicate textures, reheating in a microwave tends to change its consistency.
FAQs
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Can I use store-bought lemon curd instead of making it from scratch?
You absolutely can! While homemade lemon curd gives the best fresh flavor and texture, high-quality store-bought lemon curd works well in a pinch and saves prep time.
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What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let it sit for 5 minutes before using—it adds the necessary tang and acidity.
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Can this cake be made gluten-free?
Yes! Swap the cake flour for a gluten-free blend designed for baking, and ensure your leavening agents and other ingredients are gluten-free certified.
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How long should I let the cake soak with the syrup and milk?
Give the cake about 10-15 minutes after pouring each liquid to absorb fully before adding more. Being patient here ensures every bite is moist and flavorful.
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Can I make this dessert ahead of time?
Definitely! You can prepare the lemon curd, cake, syrup, and frosting a day in advance and assemble the cake on the same day for the freshest result or even assemble the night before to let flavors meld.
Final Thoughts
This Lemon Tiramisu Cake Recipe holds a special spot in my heart because it manages to balance bright citrusy freshness with creamy decadence so beautifully. It’s one of those desserts I turn to when I want something that feels fancy but is totally manageable to make at home. Honestly, every time I bring this to a family gathering, it disappears in minutes, and everyone asks for the recipe. So go on, give it a try—you’ll find yourself reaching for the lemon zest again and again, and I promise it’ll become your new favorite dessert to make for happy occasions and cozy nights alike!
Print
Lemon Tiramisu Cake Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A bright and creamy Lemon Tiramisu Cake combining zesty lemon curd, soft lemon-flavored sponge, and luscious mascarpone frosting, soaked with lemon syrup for a refreshingly tangy twist on the classic tiramisu.
Ingredients
Lemon Curd:
- 1/2 cup (120 ml) fresh lemon juice
- 4 egg yolks, at room temperature
- 3/4 cup (150 g) granulated white sugar
- pinch salt
- 1 tbsp lemon zest
- 1/2 cup (112 g) unsalted butter, cold and cut in cubes
Lemon Cake:
- 2 1/2 cups (280 g) cake flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 4 egg whites, at room temperature
- 1 tbsp vanilla extract
- 3 tbsp lemon zest (about 3 large lemons zested)
- 1 cup (240 ml) buttermilk, at room temperature
Lemon Syrup:
- 1/2 cup (120 ml) fresh lemon juice
- 3/4–1 cup (150–200 g) granulated white sugar, depending on desired sweetness
Lemon Mascarpone Frosting:
- 1 cup (240 ml) heavy whipping cream
- 16 oz (452 g) mascarpone cheese, cold
- 1 cup (135 g) powdered sugar
- 1 tbsp lemon zest
- 1/2 cup (120 ml) whole milk, for pouring over cake
Instructions
- Make the Lemon Curd: In a medium saucepan, whisk together lemon juice, egg yolks, sugar, salt, and lemon zest. Heat over medium-low heat, whisking frequently for 20-25 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in cold cubed butter until melted. Transfer curd to a heatproof bowl, cover with plastic wrap to prevent skin formation, and chill until completely cool.
- Prepare the Lemon Cake Batter: Preheat oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. In a large bowl or stand mixer, cream softened butter and sugar on high speed for 2 minutes. Add egg whites, lemon zest, and vanilla; mix on medium speed until pale and smooth, about 1 minute. Gradually alternate adding dry ingredients and buttermilk on low speed, mixing until just combined. Scrape sides as needed.
- Bake the Cake: Pour batter into prepared pan and bake for 36-42 minutes or until a cake tester inserted in the center comes out clean. Cool cake in pan for 30 minutes, then lift out with parchment paper and cool completely on a wire rack.
- Make Lemon Syrup: While cake cools, combine lemon juice and sugar in a small saucepan. Heat over low heat, stirring frequently until sugar dissolves. Remove from heat and transfer to a pourable container.
- Make Lemon Mascarpone Frosting: Whip heavy cream in a large bowl on high speed until stiff peaks form, about 1 to 1.5 minutes. In a separate bowl, sift powdered sugar into cold mascarpone cheese along with lemon zest; mix on medium speed until smooth and combined. If mixture is runny, whip on high speed until fluffy. Gently fold whipped cream into mascarpone mixture with a spatula. Transfer frosting to a piping bag fitted with a decorative tip.
- Assemble the Cake: Place cooled cake on serving plate. Using a wooden stick, poke holes evenly over the cake surface. Pour whole milk slowly over the cake, allowing it to soak in. Next, pour about 3/4 of the lemon syrup over the cake, letting it absorb fully. Reserve remaining syrup for serving. Transfer chilled lemon curd to a piping bag with a small tip and pipe into the holes of the cake. Pipe mascarpone frosting decoratively atop the cake, alternating with small dots of lemon curd. Sprinkle the top with additional lemon zest. Cut into 16 squares. Drizzle extra lemon syrup on each slice when serving and enjoy!
Notes
- Ensure egg yolks and whites are at room temperature for better mixing and texture.
- Use fresh lemon juice and zest for the best bright lemon flavor.
- Cover lemon curd tightly with plastic wrap to prevent skin formation while cooling.
- When folding mascarpone and whipped cream, be gentle to keep a light and fluffy texture.
- The lemon syrup sweetness can be adjusted to preference; less sugar yields a tangier syrup.
- Make the lemon curd and frosting ahead to save assembly time.
- Allow milk and syrup to fully soak into the cake for optimal moistness.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 370
- Sugar: 30g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
