Presenting the recipe for a refreshing, zingy, eggless lemon cake filled with light Mascarpone cheese and covered in a rich and creamy buttercream frosting. Easy to make, smells amazing and tastes delicious! This cake has a perfect balance of sweet and sour, with a melt-in-your-mouth, tender and incredibly light sponge. It feels like sunshine served on a plate.

I have always loved fruity desserts as they are so bright, flavorful and can be easily paired with so many other flavors like raspberries, blueberries, coconut and many more.
This moist delicious and refreshing made-from-scratch lemon cake recipe is a family favorite, specially during spring and summer gatherings. Everyone loves to indulge in this light citrusy dessert which has the right amount of lemon zing without being overpowering.

The best lemon cake recipe I have made and had !! Make this today, to turn a regular day into a sunny celebration.

Notes

1. Always use fresh lemon zest and lemon juice in the cake.

2. The quantity of the zest can be adjusted per taste.

3. I love Mascarpone cheese filling in this cake, you can use cream cheese, lemon curd or simple buttercream for the filling.

4. Always assemble the cake when it is completely cooled.

5. Replace lemon with orange if you want to make an orange cake.

6. Add some chopped and candied fruits ( tutti-frutti ) to make it into a fruit cake.

7. This recipe makes 2 six inch cakes. 

8. Adding custard powder gives a nice texture, flavor and color to the cake.

1 US Cup = 240 ml

Yields two 6 inch cakes

Ingredients

Dry Ingredients

• 1.5 cups all purpose flour / Maida
  
  
• 2 tbsp Custard powder ( I used Vanilla flavor )
  
  
• 1.5 tsp baking powder
  
  
• 1/2 tsp baking soda
  
  
• Pinch of salt

Wet ingredients

• 1 cup room temperature thick full fat yogurt ( I used homemade )
  
  
• 1/2 cup any flavorless oil ( vegetable oil )
  
  
• 3/4 cup cane sugar
  
  
• 2 tsp vanilla essence
  
  
• Zest of one big lemon (about 1-2 tsp)
  
  
• About 1/4 cup lemon juice ( from one big lemon)
  
  
• 1/4 cup room temperature milk

Ingredients for buttercream icing

• 2 cups room temperature softened unsalted butter
  
  
• 1/2 cup room temperature sweetened condensed milk
  
  
• 1 tsp vanilla essence

Ingredients for the Mascarpone filling

• 1 cup of mascarpone cheese ( 8 oz )
  
  
• 1/2 cup powdered sugar
  
  
• 1/4 cup whipped cream
  
  
• Some lemon zest

Procedure

1. Sift all the dry ingredients. Mix and keep it aside.

2. In a bowl mix together yogurt, oil, and sugar till nice and creamy.




3. Add lemon zest, lemon juice and milk. Combine everything very well.




4. Gradually add dry ingredients into the wet and make a batter. 

Do not overmix, otherwise the cake may be tough with big air pockets.



5. Pour the cake batter in two 6 inch round pans or one 8inch pan. Bake at 350F / 180C for 25- 30 min or till toothpick comes out clear.
(Mine was done in 25 min)




6. Once the cakes are done let them cool to room temperature. Then wrap in cling foil and refrigerate until you are ready for icing the cake.

7.  Mascarpone Filling

While the cake is in the refrigerate, let's make the filling. ( You can make it a day or two in advance. )

Procedure for the filling:
In a bowl take Mascarpone cheese,  add sugar and whip for about a minute. Then fold in whipped cream along with zest. Filling is ready.

8. Buttercream frosting

Procedure

Take room temperature butter. Whip till it is light and creamy. ( For about 2-3 minutes )

Once whipped, add condensed milk and vanilla essence. Whip it again till well acombined.

9. Assembling the cake.


Take the cakes out of the refrigerator. Pour 1-2 tbsp of simple syrup.

10. Fill the cake layers with prepared Mascarpone filling evenly. ( I used a piping bag )





11. Once the layers are filled, cover the cake with prepared buttercream frosting. ( I used a piping bag, then smoothed it out with a scraper )

I have done a two-toned cake, so I colored some of the frosting with a bright yellow color,





12. Refrigerate the cake, and decorate as you like.