Name: Lemon Cream Cake Recipe
Cook time: 10 min
Total time: 10 min
Ingredients: 3 eggs; 100 g sugar (about 1/2 cup); 1 tsp vanilla extract; 100 g all-purpose flour (about 3/4 cup); 1 tsp baking powder; 1 pinch of salt; 500 ml heavy cream (about 2 cups); 250 g mascarpone (about 1 cup); 80 g powdered sugar (about 2/3 cup); Juice and zest of 1 lemon; 2 egg yolks; 100 g sugar (about 1/2 cup); 50 ml lemon juice (about 3 tbsp + 1 tsp); 50 g butter (about 3.5 tbsp); 1 tsp cornstarch

FAQ

Lemon Cream Cake Questions

How do you know your lemon curd has thickened enough?

You are looking for a mixture that coats the back of a spoon and no longer looks watery, which usually happens as soon as it starts to gently steam. Keep stirring constantly and never let it boil, or the egg yolks can turn grainy. Once it thickens, pull it off the heat right away and stir in the butter.

Can you use a different cheese instead of mascarpone in the lemon cream?

Mascarpone gives you that soft, stable texture once whipped together with the cream, so it is really the best fit here. If you only have cream cheese on hand, you can try swapping it in, but expect a slightly firmer, tangier filling. Just make sure whatever you use is at room temperature so it folds in smoothly.

How long can you keep these lemon cream cake squares in the fridge?

Since this cake is built with whipped cream, mascarpone, and lemon curd, you will want to store it covered in the fridge and enjoy it within a couple of days for the best texture. The recipe already asks for at least 4 hours or overnight to set, so plan your fridge space accordingly. Keep it chilled right up until you are ready to slice and serve.

Can you make the sponge and lemon curd a day ahead?

Yes, you can bake the sponge and prepare the lemon curd the day before, then store both covered in the fridge until you are ready to assemble. This actually makes the whole process easier, since you only need to whip the cream mixture and layer everything fresh. Just remember the curd needs to cool completely before it goes anywhere near the cream layer.

Why does your lemon cream sometimes turn out too soft to hold the curd layer?

This usually happens if the cream and mascarpone mixture is not whipped to stiff enough peaks before you fold in the lemon juice and zest, since the acidity can loosen it further. Make sure your cream is really cold going in and whip it until it holds firm shape. Lining the sides with parchment or a cake collar, as the recipe suggests, also helps keep everything neat while it sets in the fridge.