Lemon Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line the bottom with parchment paper.

In a medium bowl whisk together the 2 cups flour, 2 tsp baking powder and 1 tsp salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream 1/2 cup softened unsalted butter with 1 cup granulated sugar on medium-high speed for 2–3 minutes until pale and fluffy. Scrape down the bowl.

Add the 3 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Add 1 tsp vanilla extract and 2 tbsp oil and mix briefly.

Combine the wet and dry: with the mixer on low, add about one-third of the dry flour mixture, then half the 1/2 cup milk, then another third of the flour, then the remaining milk, finishing with the last third of flour. Mix only until just combined; do not overmix.

Fold in 1/4 cup fresh lemon juice and the zest from about 2 lemons using a spatula until evenly distributed.

Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is lightly golden.

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then invert onto the rack, peel off parchment, and let cool completely (about 1 hour) before assembling.

While the cake bakes or cools, make the syrup. In a small saucepan combine 1/4 cup water and 2 tbsp granulated sugar. Warm over medium heat, stirring, until sugar dissolves. Remove from heat and stir in 1 tbsp fresh lemon juice and 1/2 tsp lemon zest (or to taste). Let cool to room temperature.

Once the cake is still slightly warm or cooled, brush the syrup evenly over the top and sides to add moisture and lemon flavor. Use all the syrup; allow cake to absorb and cool fully.

Chill the mixing bowl and whisk attachment (optional) for about 10 minutes in the freezer to help whipping the cream.

In a medium bowl, combine 12 oz chilled mascarpone with 1/2 cup powdered sugar, 1 tbsp fresh lemon juice, 1 tsp lemon zest (or to taste), and 1/8 tsp fine salt. Whisk gently to loosen the mascarpone so it's smooth but not runny.

In a separate chilled bowl whip 1/2 cup cold heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture in two additions, folding gently to keep it airy. Taste and adjust sweetness or lemon if needed.

Once the cake is fully cool and the syrup absorbed, place the cake on your serving plate. If desired, slice the cake horizontally into two layers using a long serrated knife. Spoon or pipe half of the mascarpone filling onto the bottom layer, spread evenly, then place the top layer back on. Use remaining filling to frost the top and sides, or simply spread on top for a rustic finish.

Make white chocolate curls: melt 4 oz European white chocolate in a heatproof bowl over a barely simmering water bath (or microwave at 20% power in 10–15 second bursts), stirring until smooth. Pour the melted chocolate in a thin layer onto the back of a large baking sheet or marble slab and let set until just firm but still pliable (about 5–8 minutes at room temperature). Use a metal spatula or bench scraper at a 30–45° angle to scrape along the surface to create curls. Transfer curls to a plate and chill briefly if they soften.

Arrange white chocolate curls on top of the mascarpone-covered cake. Garnish with fresh lemon slices or candied lemon peel and micro basil or mint leaves as desired. Keep the curls on top just before serving to avoid melting.

Refrigerate the cake for at least 1 hour to set the mascarpone. Bring to room temperature for 20–30 minutes before serving for best texture. Slice with a warm, dry knife for clean cuts.