Next time, I’ll stick to the standard instructions. All you had were cookbooks, most without pictures at the time. It’s really inspired to have a layer of fluffy mousse over the lemon curd, so simple yet full of flavour. How long can this cake be left out at room temperature? Thanks! The frosting tasted great but was waaaaay to soft- even with me being careful to keep it cold at all times. Awesome! Heavy whipping cream you had used in this cake is Diary or non diary (topping cream)? The old one had egg whites only, the new version is whole eggs. Will tag on my Instagram post. Are you referring to the sour cream? I had to improvise with 9” cake pans and make two layers. Rave reviews from everyone! And then there’s the frosting. I just made the frosting and it was coming out perfect with stiff peaks after adding the mascarpone. This sounds amazing! 2. thanks for sharing the recipe, looks great. Can these sponges be frozen? This man was the pickiest eater I had never known. T. Hi Lindsay, I’ve made your chocolate cake and sifted. . Such a wonderful spring cake! Hi, I was just wanting to make this cake for my mothers and fathers birthday, but I was wondering if it was moist and if I could bake it in 2 9in baking pans…. Sherry. It has a higher fat content, which allows it to whip better. By far the best recipe. My swipes do not set up like yours. I have a question though: Would it be possible to frost the cake a day ahead? The filling and frosting are the same, but the cake layers have been updated. Thanks! And cream cheese will work just fine. I’m so glad to hear you enjoyed it! I did date a man once for five LONG years that I learned his mother made FIVE recipes, that’s it. It’s gorgeous! 1 lemon, zested and juiced 1 cup mascarpone cheese 1/4 cup sugar 1 – 2 Tablespoons heavy cream (if needed) Whisk together the lemon zest, lemon juice, sugar and mascarpone cheese until smooth. I love lemon and really wanted this cake to taste as good as it looked. Have you tried making this with gluten free flour? In another medium bowl, combine heavy cream, ½ tablespoon sugar, vanilla and salt and use a hand … I enjoyed the whole process. Since there are only 2 of us and no place to share, I made half of the recipe – love having the metric measurements. It kind of just stayed white on top. Powered by WordPress, « Strawberries and Cream Scones with Cream Cheese Glaze. Gracias, eres muy amable! Flavor-wise, I’d say they’re both quite lemon-y. This cake was DIVINE. Preheat oven to 350°F (176°C). Is there any way to convert this to a sheet pan cake with one layer of lemon curd? Hi lindsay, I definitely want to try out this cake just the cake without frosting and all.I need your help in adjusting the rest of the ingredient measurement for just two cups of flour, thank you. Cannot wait to bake and eat them again. If it’s outside or in a place where it’s warm and not air conditioned, it might not hold up for more than an hour or so. Hi, just made the cake it seems fluffy and springy just didn’t rise very much is that normal? You will need to adjust the baking time but the temperature will be the same. Once it’s on the cake, it’ll hold up well. Today, I also made sure all ingredients were room temp so they would blend nicely which they did. I will let you know how they go! Any thoughts you have on the difference between the two recipes is appreciated as I am getting ready to make another lemon layer cake! I have seen some CRAZY recipes online over the past 20 years. Of course it’s always possible I’m doing something I don’t know to include, but I’ve used various versions of this recipe before and people have had it turn out the way the expect. Everything else is the same. Do you have a suggestion how I can adjust this? im making it today as cupcakes and it curdled again but sure itll be amazing as before , Like so many others, my cakes did not rise. Thanks Mitch! This information will not be used for any purpose other than enabling you to post a comment. I really like the cheese component but weather here is super humid (>80%). It’s my go to for inspiration. Can I use store-bought lemon curd instead of making it? I was also wondering if I would have to adjust the baking temperature and time. . You just want to mix until things are combined. It sounds like it could possibly be correct. Certainly you could pipe a swirl to test it, but I normally just lift my whisk out of the bowl and turn it upside down. I found this blog to be very helpful: https://www.kingarthurflour.com/blog/2019/10/28/how-to-make-sheet-cake-from-a-layer-cake-recipe. NOTE: This recipe was updated on 5/13/20 to address concerns about the cake layers being dense. Can’t wait to try it! Does the consistency of the frosting lend well to piping poufy swirls on top, or “painting” with it like with buttercream? Mascarpone cheese is really finicky like that. I baked your recipe for my daughters birthday party two weeks ago. It’s a new recipe for the cake layers, but the filling and whipped frosting are the same. The flavor was lovely, and everything else about the recipe was divine, especially the frosting. Or 8×2? Can’t wait to try it this weekend! The ones I used on the sides are from CVS. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. Hi Lindsay, going to give this a try for a mid-Sept birthday party! In a separate bowl, mix mascarpone and lemon curd until blended. Thank you for taking the time to update it. it may just be a different texture than you expected, I’m not sure. It should still be cool when added to the whipped cream. If it’s too warm, it can definitely make the whipped cream weep. People are doing that now to recipes more than ever. Are you by chance using cake or self rising flour vs. all purpose? My frosting is oozing out the sides of my cakes. I only made the cake portion and paired it with a different frosting, and the cake itself was wonderfully moist and flavorful, not dense whatsoever! Thanks so much for sharing, Lindsay! I’ll be baking it again when I can share. This is eventually is what worked for me (albeit in different proportions than written above) and seems a more fool proof route. I tried this recipe yesterday and it turned out absolutely perfect! Hmm, the only thing I can think is the temperature of the mascarpone. Can’t wait to try another of your recipes! I print out the recipe and followed it to the t, only to see there is egg whites and sour cream instead of whole eggs and no sour cream? Also curious what you thought about serving it as a naked cake? I always wrap them in clear wrap and then again in aluminum foil. The cake itself is lemon heaven. So today I’m sharing an update on this recipe. You are very generous with your time to answer all the questions you receive. I do have a question though – I like my layers to be thicker than what this recipe came out as. If you don’t want to make it, get a jar from the store. I am ready to dig in…. It looked like crumbled cheese in water. This is the first time I did any type of filling and you lemon filling was amazing. Perhaps its just a different texture than you are expecting. So if you’ve never seen this cake before, let’s chat about it a bit. 7. Thanks Sandra! No, the cake doesn’t need baking soda. This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting! I was disappointed as it wasn’t even close to being “moist and fluffy”. I’m glad you chose to redo this cake, not only for the enjoyment of an even more delicious cake to enjoy but as a teaching experience.