Lemon Mascarpone Cake with Candied Peel

By Sprig Originals ✓ · cooked up in Sprig

A tender, double-lemon sponge layered with jarred lemon curd and a mascarpone whipped cream that pipes clean and holds for two days without weeping. The store-bought curd is the shortcut; the technique that matters is temperature-controlled mascarpone — room-temperature cheese, ice-cold cream, and knowing exactly when to stop the mixer. Candied lemon peel on top, and the leftover peel syrup soaks the layers so nothing goes to waste.

Ingredients

• 2 large lemons
• 1 cup granulated sugar
• 1 cup water
• 2 tbsp granulated sugar, for tossing

• 1 3/4 cups cake flour (210 g), spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup unsalted butter, softened to 68°F
• 1 1/3 cups granulated sugar
• 2 tbsp finely grated lemon zest (from about 3 lemons)
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 1/2 tsp vanilla extract
• 2/3 cup buttermilk, room temperature
• 3 tbsp fresh lemon juice

• 8 oz mascarpone, at cool room temperature (about 65°F)
• 2/3 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 1/8 tsp fine salt
• 1 1/2 cups heavy cream, very cold

• 1 cup store-bought lemon curd (one 10–11 oz jar), chilled
• 1 tbsp powdered sugar, for dusting (optional)

Instructions

1. Make the candied peel first, since it needs time to dry. Using a vegetable peeler, strip the zest from 2 lemons in wide bands, taking as little white pith as possible; slice the bands lengthwise into 1/8-inch matchsticks. Cover with cold water in a small saucepan, bring to a boil, drain, and repeat the boil-and-drain once more to remove bitterness.
2. In the same saucepan, combine 1 cup sugar and 1 cup water and bring to a simmer over medium heat, stirring until clear. Add the blanched peel, reduce to a bare simmer, and cook 20 to 25 minutes, until the strips look translucent and the syrup has thickened slightly. Lift the peel out with a fork onto a rack or parchment, toss with 2 tablespoons sugar once cool enough to handle, and spread out to dry. Reserve the syrup — you will brush 1/4 cup of it on the cake layers.
3. Heat the oven to 350°F. Butter two 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Whisk together the cake flour, baking powder, baking soda, and 1/2 teaspoon salt.
4. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the softened butter, 1 1/3 cups granulated sugar, and 2 tablespoons lemon zest on medium-high for 4 full minutes, until pale and visibly fluffy. Scrape the bowl once.
5. Add the eggs one at a time, then the extra yolk and the vanilla, beating 30 seconds after each and scraping down as needed. The batter should look smooth, not curdled; if it splits, the eggs were too cold — keep beating and it will come back together.
6. Stir the lemon juice into the buttermilk (it will thicken). Add the flour mixture in three additions alternating with the buttermilk in two, mixing on low just until each disappears. Finish by folding 5 or 6 strokes with a spatula to catch dry pockets at the bottom.
7. Divide the batter between the pans (about 490 g each if you have a scale) and smooth the tops. Bake 26 to 30 minutes, until the centers spring back and a toothpick comes out with a crumb or two, and the internal temperature reads 205 to 210°F.
8. Cool in the pans 10 minutes, then turn out onto a rack, peel off the parchment, and cool completely, at least 1 1/2 hours. Warm layers will melt mascarpone cream, so do not rush this.
9. Make the mascarpone cream. The mascarpone must be soft enough to smear easily but not warm — 65°F is the target; the cream must be straight from the fridge. In a clean mixer bowl with the whisk attachment, beat the mascarpone, powdered sugar, vanilla, 1 teaspoon zest, and 1/8 teaspoon salt on medium-low for about 30 seconds, just until perfectly smooth with no lumps.
10. With the mixer on low, pour in the cold heavy cream in three additions, letting each one blend in before adding the next. This slow dilution is what prevents graininess. Once all the cream is in, raise the speed to medium-high and whip 60 to 90 seconds, stopping every 20 seconds to check: you want firm, smooth peaks that hold their shape on the whisk. Stop the moment it does. Over-whipped mascarpone turns grainy and then breaks into buttery curds — if it looks even slightly dull or matte, fold in 2 tablespoons more cold cream by hand to bring it back.
11. Level the cake tops with a serrated knife if domed. Brush each cut surface with about 2 tablespoons of the reserved peel syrup. Set one layer on a serving plate or cake board.
12. Spread a scant 1 1/2 cups of mascarpone cream over the bottom layer, then pipe or spoon a 1/2-inch-tall ring of cream around the outer edge as a dam. Spoon 2/3 cup of the chilled lemon curd inside the dam and spread it level — the dam keeps the curd from squeezing out under the top layer.
13. Set the second layer on top, cut side down, and press gently to seat it. Spread the remaining cream over the top and sides in a thin, rustic coat, swirling the top with the back of a spoon. Spoon the last 1/3 cup of curd in a loose pool in the center of the top.
14. Chill uncovered at least 2 hours (or up to 24) to firm the cream and set the crumb. Just before serving, pile the candied peel over the curd, dust the edge with powdered sugar if you like, and slice with a hot, dry knife, wiping between cuts.

Chef's tips

Nutrition (per serving, estimated)

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