Lemon Tiramisu Cake Recipe

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Say hello to your new citrus obsession—Lemon Tiramisu Cake! This vibrant, zesty dessert blends the refreshing tang of lemon with the creamy decadence of tiramisu. It’s a sunny, feel-good treat that layers soft, airy cake with lemon curd, a hint of coffee-soaked sweetness, and clouds of whipped mascarpone cream. Imagine the brightness of a lemon bar meeting the indulgent creaminess of classic tiramisu—each bite is luscious, refreshing, and totally unforgettable.

Perfect for spring and summer gatherings, brunches, or anytime you want to brighten the table, this Lemon Tiramisu Cake is a showstopper that’s deceptively easy to make. Its layers are soft but structured, the flavor is balanced yet bold, and the presentation? Simply stunning with piped whipped topping and a golden lemon curd center that glistens like sunshine. This dessert isn’t just a treat—it’s a mood-lifter on a plate.

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Ingredients for this Lemon Tiramisu Cake

• For the cake base:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • ½ cup milk
  • 2 tbsp fresh lemon juice
• For soaking:
  • ½ cup brewed espresso or strong coffee
  • 2 tbsp limoncello (optional)
• For lemon curd:
  • ½ cup fresh lemon juice
  • 1 tbsp lemon zest
  • ½ cup sugar
  • 2 eggs
  • ¼ cup unsalted butter
• For the mascarpone cream:
  • 8 oz mascarpone cheese, softened
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
• Optional toppings:
  • Extra lemon zest
  • Whipped cream for piping
  • Lemon slices for garnish

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Step 1: Prepare the Cake Layer

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch square pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large mixing bowl, cream the softened butter and sugar until pale and fluffy.
4. Beat in the eggs, one at a time. Stir in vanilla extract and lemon zest.
5. Add the flour mixture in two batches, alternating with milk and lemon juice. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let the cake cool completely before moving on.

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Step 2: Brew and Soak

1. While the cake is cooling, brew strong coffee or espresso and let it cool slightly.
2. Stir in limoncello (if using).
3. Once the cake is cooled, use a fork or skewer to poke holes over the surface.
4. Spoon or brush the coffee-limoncello mixture evenly over the cake. Don’t drench—just enough to moisten and infuse flavor.

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Step 3: Make the Lemon Curd

1. In a heatproof bowl, whisk together eggs, lemon juice, lemon zest, and sugar.
2. Set over a simmering saucepan of water (double boiler method) and whisk continuously until thickened—about 8–10 minutes.
3. Remove from heat and stir in butter until melted and smooth.
4. Let it cool completely before spreading over the soaked cake layer.

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Step 4: Whip the Mascarpone Cream

1. In a cold bowl, beat the heavy cream until soft peaks form.
2. In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth.
3. Fold the whipped cream into the mascarpone mixture gently until fully combined and fluffy.

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Step 5: Assemble the Cake

1. Once the cake is soaked and the lemon curd has cooled, spread the curd evenly over the top.
2. Spoon or pipe the mascarpone cream on top of the curd layer.
3. Garnish with extra lemon zest, piped whipped cream, or lemon slices if desired.
4. Chill the cake for at least 2 hours to set the flavors and texture.

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Step 6: Serve and Savor

Slice into squares and serve chilled. Each forkful delivers bright citrus, creamy richness, and a subtle coffee-kissed backdrop—pure lemony luxury!

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Estimated Nutrition (Per Serving, based on 9 slices)

• Calories: ~380 kcal
• Carbohydrates: 40g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 115mg
• Sodium: 120mg
• Sugar: 28g
  Note: These values are approximate and can vary based on ingredient brands and portion size.

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Frequently Asked Questions

What type of cake works best for Lemon Tiramisu Cake?

A light sponge or butter cake works best, as it holds its structure while absorbing the coffee-lemon soak without becoming mushy.

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Can I make this cake ahead of time?

Yes! In fact, it tastes better after resting. Make it up to a day in advance and store it chilled.

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Do I need limoncello for the soak?

No, limoncello is optional. You can skip it or replace it with a bit of extra lemon juice or vanilla extract.

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Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd is a great time-saver and works perfectly.

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How long should the cake chill before serving?

At least 2 hours is ideal. Overnight is even better for best flavor and texture.

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Can I use cream cheese instead of mascarpone?

Yes, though the flavor will be tangier and slightly less rich. It’s a decent substitute if mascarpone isn’t available.

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What’s the best way to get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat, bakery-style slices.

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Is this recipe kid-friendly?

Definitely! Just omit the limoncello to make it totally kid-safe. It’s sweet, soft, and lemony—kids love it!

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