Name: Lemon Crumb Cake with Mascarpone Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 1/4 cups granulated sugar; 1/2 cup vegetable oil; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup whole milk, room temperature; 1/2 cup all-purpose flour (for crumb topping); 1/2 cup powdered sugar (for crumb topping); 4 tablespoons unsalted butter (for crumb topping, cold); 1/2 teaspoon lemon zest (for crumb topping); 1/4 teaspoon vanilla extract (for crumb topping); 1 cup heavy whipping cream; 1 cup mascarpone cheese, room temperature; 2 cups powdered sugar (for filling); 1/2 teaspoon lemon zest (for filling); 2 tablespoons lemon juice

Jump to Recipe·Print Recipe

Lemon Crumb Cake with Mascarpone Cream is a delightful treat that combines zesty lemon flavors with rich, creamy mascarpone. The cake is soft and moist, making it perfect for any occasion, whether it’s a birthday celebration, a family gathering, or simply a sweet indulgence after dinner. The crumb topping adds a crunchy texture that enhances every bite, while the mascarpone cream filling delivers a unique creaminess that balances the cake’s tartness beautifully. This cake isn’t just a dessert; it’s an experience that evokes freshness and joy with every slice. With its vibrant flavors and pleasing aesthetics, this cake will grab everyone’s attention and leave them wanting more!

Baking a Lemon Crumb Cake with Mascarpone Cream is worth every effort. It’s a perfect blend of sweet and tart, making it a crowd-pleaser that satisfies a range of tastes. The combination of light cake, crumbly topping, and luscious filling creates a perfect harmony of textures and flavors. Plus, it can become a family tradition or a special recipe shared with friends. Anyone can enjoy this treat, as its bright lemon flavor brings a refreshing touch to any dessert table, making it as appealing visually as it is to the palate.

How to Make Lemon Crumb Cake with Mascarpone Cream

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature
1/2 cup all-purpose flour (for crumb topping)
1/2 cup powdered sugar (for crumb topping)
4 tablespoons unsalted butter (for crumb topping, cold)
1/2 teaspoon lemon zest (for crumb topping)
1/4 teaspoon vanilla extract (for crumb topping)
1 cup heavy whipping cream
1 cup mascarpone cheese, room temperature
2 cups powdered sugar (for filling)
1/2 teaspoon lemon zest (for filling)
2 tablespoons lemon juice

Directions:

Step 1: Preheat the oven to 350°F (177°C). Line two 8-inch round cake pans with parchment paper and grease the sides. In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and granulated sugar until fluffy. Add the vegetable oil and eggs one at a time, mixing well. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk until combined. Pour the batter into the prepared pans and bake for 25-30 minutes. Cool in pans for 5 minutes before transferring to a wire rack.

Step 2: For the crumb topping, spread 1/2 cup flour on a parchment-lined baking sheet and bake for 5 minutes. Let it cool. Whisk together the cooled flour and 1/2 cup powdered sugar. Cut in 4 tablespoons of cold butter until crumbly, then add lemon zest and 1/4 teaspoon vanilla extract; refrigerate for 1 hour.

Step 3: For the filling, whip 1 cup heavy whipping cream to stiff peaks. In another bowl, combine 1 cup mascarpone cheese, 2 cups powdered sugar, lemon zest, and lemon juice until smooth. Fold in the whipped cream gently. Chill.

Step 4: To assemble, place one cake layer on a plate and spread the lemon mascarpone filling on top. Add the second layer, cover it with the remaining filling, and press the crumb topping onto the cake. Dust with powdered sugar and refrigerate for at least 1 hour before serving.

How to Serve Lemon Crumb Cake with Mascarpone Cream

Serve the Lemon Crumb Cake chilled or at room temperature. It pairs nicely with a dollop of extra mascarpone cream or some fresh berries on the side. Enjoy it with a cup of tea or coffee for an extra delightful experience.

How to Store Lemon Crumb Cake with Mascarpone Cream

Store the cake in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, it’s best to wrap it well and freeze it for up to a month. Thaw in the fridge before serving.

Tips to Make Lemon Crumb Cake with Mascarpone Cream

Use fresh lemon juice and zest for the best flavor.
Be careful not to overmix the batter; mix just until combined for a light cake.
Let each layer of cake cool completely before adding the filling and topping.

Variation

You can try using different citrus fruits, like oranges or limes, to give the cake a unique twist. Adding poppy seeds or nuts to the crumb topping can also provide additional texture and flavor.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake and prepare the filling a day ahead. Just assemble it on the day you plan to serve.

2. Can I substitute mascarpone cheese?
If you can’t find mascarpone, you can use cream cheese for a similar flavor, though it will be tangier.

3. Is it possible to make the cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.

4. What can I use instead of heavy cream?
You can use whipped coconut cream for a dairy-free option.

5. How can I make the cake more flavorful?
Adding a splash of limoncello to the filling can enhance the lemon flavor without overwhelming it.

Lemon Crumb Cake with Mascarpone Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful lemon cake with a crumb topping and creamy mascarpone filling, perfect for any occasion.

Author: Patricia
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (177°C). Line two 8-inch round cake pans with parchment paper and grease the sides. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and granulated sugar until fluffy. Add the vegetable oil and eggs one at a time, mixing well. Gradually add the dry ingredients to the wet mixture, alternating with the milk until combined. Pour the batter into the prepared pans and bake for 25-30 minutes. Cool in pans for 5 minutes before transferring to a wire rack.
For the crumb topping, spread flour on a parchment-lined baking sheet and bake for 5 minutes. Let it cool. Whisk together the cooled flour and powdered sugar. Cut in cold butter until crumbly, then add lemon zest and vanilla extract; refrigerate for 1 hour.
For the filling, whip the heavy whipping cream to stiff peaks. In another bowl, combine mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth. Fold in the whipped cream gently. Chill.
To assemble, place one cake layer on a plate and spread the lemon mascarpone filling on top. Add the second layer, cover it with the remaining filling, and press the crumb topping onto the cake. Dust with powdered sugar and refrigerate for at least 1 hour before serving.