Lemon Tiramisu Cake (2024)

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This is the best lemon tiramisu cake! It's an ultra fluffy lemon cake, soaked with lemon syrup, filled with lemon curd and topped with luscious lemon mascarpone cream. This delicious dessert is perfect for all lemon lovers!

Classic tiramisu is one of my all time favorite desserts, so I wanted to create a spin off of the classic dessert with this lemon tiramisu cake! Instead of lady fingers, like a traditional tiramisu recipe would use, we'll be baking an easy, single layer, light and fluffy lemon cake in one pan, then soaking it with lemon syrup and milk and filling it with homemade lemon curd. It's topped with the most incredible lemon mascarpone whipped cream frosting and sprinkled with lemon zest for a finishing touch. This cake is full of tangy lemon flavor; it's the perfect dessert for special occasions, a dinner party, spring and especially Easter!

If you're looking for other lemon desserts, try my lemon rolls, lemon curd cake, lemon brownies, lemon creme brûlée cookies, lemon cheesecake cookies, lemon cheesecake, lemon lavender cookies, or lemon poppy seed muffins!

Why You'll Love This Lemon Tiramisu Cake Recipe

It has the best flavor- The cake is full of the brightness of fresh lemons. It's soaked with lemon syrup, filled with tart lemon curd and topped with lemon mascarpone whipped cream- so good!

It's a super soft, fluffy & moist cake.This cake has the perfect texture thanks to the egg whites, cake flour and buttermilk. One bite and you'll see what I'm talking about!

It's frosted with creamy mascarpone frosting.The frosting adds a super creamy texture to the dessert, and makes each bite of cake just completely melt in your mouth.

Key Ingredients for Lemon Tiramisu Cake

Cake Flour– gives the cake the best, most tender crumb
Granulated White Sugar– used to sweeten and add moisture to the cake, and to make the lemon curd and lemon syrup
Eggs– egg whites are used in the cake and egg yolks in the curd, make sure they are room temperature
Unsalted Butter- make sure it is softened for the cake, and cold for the lemon curd
Buttermilk– makes the cake extra moist, make sure it's room temperature
Vanilla Extract– adds a sweet note to the cake
Baking Powder & Baking Soda– help to give the cake it's fluffy texture
Salt– helps to bring out all the flavors
Powdered Sugar– used to sweeten the lemon mascarpone cream frosting
Mascarpone Cheese- used to make the delicious frosting
Heavy Whipping Cream-used to make the frosting
Whole Milk- used for soaking the cake (sounds weird, but it's really delicious)
Fresh Lemon Juice-used to make the lemon curd and lemon syrup (for all components of the cake, about 8 large lemons are used)
Lemon Zest-used in the cake, lemon curd and frosting

Step by Step Instructions

See the recipe card below for the full recipe, including complete measurements and baking time.

STEP ONE:Make the lemon curd by adding the lemon juice, egg yolks, granulated white sugar, salt and lemon zest to a medium saucepan or pot. Whisk everything together. Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick. It should coat the back of a spoon once thick enough. Remove it from the heat and slowly whisk in the cold, cubbed butter. Once all of the butter is melted in, transfer the curd to a small bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely in the fridge.

STEP TWO:In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.

STEP THREE:Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed. (You can also use the bowl of a stand mixer fit with a paddle attachment.)

STEP FOURThen add in the egg whites, lemon zest and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.

STEP FIVE:Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.

STEP SIX:Pour the batter into a greased 9 x 9 inch baking pan lined with parchment paper.

STEP SEVEN:Bake the cake and then let the cake cool in the pan for 30 minutes. Pull up on the parchment paper to remove the cake from the pan. Let it finish cooling on a wire rack until completely cool.

STEP EIGHT:While the cake is cooling, make the lemon syrup by adding the lemon juice and sugar to a small saucepan. Heat the lemon mixture over low heat, whisking frequently, just until the sugar is dissolved into the lemon juice. Remove the lemon syrup from the heat and transfer it to something that you can easily pour from, like a little cream jug.

STEP NINE:To make the mascarpone cream frosting, add the heavy cream to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form, about 1-1 ½ minutes. (If using a stand mixer, use a whisk attachment.) Add the cold mascarpone cheese to a large, separate bowl and sift in the powdered sugar and add in the lemon zest. Mix on medium speed just until combined and smooth. Gently fold the whipped cream into the mascarpone mixture with a rubber spatula. Transfer the frosting to a piping bag fit with a decorative tip.

FAQs

How do I store this cake?Store leftovers in an airtight container in the fridge for up to three days. Let the cake come to room temperature before enjoying for the best texture!

Can I use all-purpose flour?Yes. If using AP flour you'll want to use2 ¼ cups spooned and leveled(281 g). (AP flour is heavier than cake flour.)

Can I use store bought lemon curd?If you want to cut down on prep time, yes of course you can opt for a store bought curd!

Can I use limoncello liqueur instead of the lemon syrup?Absolutely! You can swap it entirely, or add limoncello to the lemon syrup.

Pro Tips

For best results, measure your flour properly.This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of cake flour equals 112 g.

Make sure all your wet ingredients are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter/donut batter "gummy".

If you make this cake please leave a star review! Tag me on Instagram@inbloombakery_so I can see! Follow me onPinterestfor other dessert ideas!

Best Cake Recipes to Try Next Time:

Tiramisu Cake

Pistachio Cake

Chocolate Fudge Cake

Brown Butter Caramel Cake

Carrot Cake

📖 Recipe

Lemon Tiramisu Cake

5 from 5 votes

Ingredients

For the Lemon Curd

½ cup (120 ml) fresh lemon juice
4 egg yolks, at room temperature
¾ cup (150 g) granulated white sugar
pinch salt
1 tablespoon lemon zest
½ cup (112 g) unsalted butter, cold and cut in cubes

For the Lemon Cake

2 ½ cups (280 g) cake flour, spooned and leveled
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
10 tablespoon (140 g) unsalted butter
1 ½ cups (300 g) granulated white sugar
4 egg whites, at room temperature
1 tablespoon vanilla
3 tablespoon lemon zest (about 3 large lemons zested)
1 cup (240 ml) buttermilk, at room temperature

For the Lemon Syrup

½ cup (120 ml) fresh lemon juice
¾-1 cup (150 g-200 g) granulated white sugar, depending on how sweet you want it

For the Lemon Mascarpone Frosting

1 cup (240 ml) heavy whipping cream
16 oz (452 g) mascarpone cheese
1 cup (135 g) powdered sugar
1 tablespoon lemon zest
½ cup (120 ml) whole milk, for pouring over cake

Instructions

For the Lemon Curd

To make the lemon curd, add the lemon juice, large egg yolks, granulated white sugar, salt and lemon zest to a medium saucepan or pot. Whisk everything together.
½ cup (120 ml) fresh lemon juice, 4 egg yolks, at room temperature, ¾ cup (150 g) granulated white sugar, pinch salt, 1 tablespoon lemon zest
Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick. It should coat the back of a spoon once thick enough.
Remove it from the heat and slowly whisk in the cold, cubbed butter.
½ cup (112 g) unsalted butter, cold and cut in cubes
Once all of the butter is melted in, transfer the curd to a heatproof, small bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely in the fridge.

For the Lemon Cake

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 inch metal baking pan and line it with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 ½ cups (280 g) cake flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes on high speed with an electric mixer.
(You can also use the bowl of a stand mixer fit with a paddle attachment.)
10 tablespoon (140 g) unsalted butter, 1 ½ cups (300 g) granulated white sugar
Then add in the egg whites, lemon zest and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
4 egg whites, at room temperature, 1 tablespoon vanilla, 3 tablespoon lemon zest (about 3 large lemons zested)
Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
1 cup (240 ml) buttermilk, at room temperature
Pour the batter into the prepared baking pan. Bake the cake for 36-42 minutes or until a cake tester comes out clean from the center.
Let the cake cool in the pan for 30 minutes. Then pull up on the parchment paper to remove the cake from the pan. Let it finish cooling on a wire rack until completely cool.

For the Lemon Syrup

While the cake is cooling, make the lemon syrup by adding the lemon juice and sugar to a small saucepan. Heat the lemon mixture over low heat, whisking frequently, just until the sugar is dissolved into the lemon juice. Remove the lemon syrup from the heat and transfer it to something that you can easily pour from, like a little cream jug.
½ cup (120 ml) fresh lemon juice, ¾-1 cup (150 g-200 g) granulated white sugar, depending on how sweet you want it

For the Lemon Mascarpone Frosting

To make the mascarpone cream frosting, add the heavy cream to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form, about 1-1 ½ minutes. (If using a stand mixer, use a whisk attachment.)
1 cup (240 ml) heavy whipping cream
Add the cold mascarpone cheese to a large, separate bowl and sift in the powdered sugar and add in the lemon zest. Mix on medium speed just until combined and smooth.
(If the mascarpone gets "runny" whip on high speed for a bit until fluffy again. I've noticed some brands have more moisture than others.)
16 oz (452 g) mascarpone cheese, 1 cup (135 g) powdered sugar, 1 tablespoon lemon zest
Gently fold the whipped cream into the mascarpone mixture with a rubber spatula. Transfer the frosting to a piping bag fit with a decorative tip.

Assembling the Cake

Transfer the cake to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
Pour the milk over the cake. (Be patient for it to soak in.) Then pour about ¾ of the lemon syrup over the cake, again be patient for it to all soak in. Reserve the rest for serving with each slice.
½ cup (120 ml) whole milk, for pouring over cake
Transfer the lemon curd to a piping bag fit with a small decorative tip. Pipe lemon curd in the holes of the cake.
Pipe the frosting on to the top of the cake. In between each piping of mascarpone frosting, pipe a little lemon curd. Sprinkle the top of the cake with lemon zest and cut it into 16 squares. Drizzle extra lemon syrup onto each slice of cake when serving and enjoy!

Keyword Lemon, lemon tiramisu, lemon tiramisu cake, tiramisu, tiramisu cake

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