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Posted in: Desserts
Prep Time:
1 hr 30 min
Grill time:
bake 30min, cook 8 to 10min

Fresh Citrus Cake

with Lemon Curd and Mascarpone Icing

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Fresh Citrus Cake
Serves 8
Prep Time:
Grill time: bake 30min, cook 8 to 10min
Did I mention how GOOD this cake was?  Quite enjoyable. Next time I think I will double the icing recipe. It covered the cake alright, but it was a thin layer. There was so much cake too! It could have easily fed 12 people. It was divided between four of us. I have also been told that the lemon curd is quite tasty on salmon. Let me know if you have tried it. I am curious.
beautiful cake
beautiful cake

Fresh Citrus Cake

Serves: 8       Total Time: 2 hours 15 mins


Fresh Citrus Cake
  • 2⅔ cups of flour
  • 1⅓ cups of sugar
  • 4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1⅓ cup of milk
  • 1 tbsp. lemon juice
  • ½ cup of butter, softened
  • 2 eggs
  • 1½ tbsp. vanilla
Lemon Curd:
  • 4 egg yolks
  • ½ cup granulated sugar
  • ⅓ cup lemon juice
  • ⅓ cup cold butter, cubed
Mascarpone Cream:
  • 4 oz. mascarpone cheese,
    at room temperature
  • ½ cup whipping cream, (35%)
  • 1 tbsp. icing sugar
  • ½ tsp. vanilla


  • ½ (4 oz.) package cream cheese
  • ¼ cup heavy whipping cream, (35%)
  • 2½ tbsp. sour cream
  • 1 tbsp. finely grated lemon zest for garnish
  • 12 strawberries, hulled and sliced for garnish


Step 1
Preheat the grill to 350°F preparing for indirect grilling.
Step 2
In a large bowl combine the flour, sugar, baking powder and cinnamon. Make a well in the flour mixture and add the egg, vanilla, milk, lemon juice and butter. Stir until they are just combined, and then using a hand mixer, mix on medium-high for 60 seconds.
Step 3
Pour the batter evenly between two prepared baking pans of the same size and bake indirectly on the grill for 30 minutes, or until a toothpick comes out completely clean.
Step 4
Allow it to cool completely before removing the cakes from the pans.
Step 5
In double boiler or a heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice over saucepan of simmering water. Cook the lemon mixture, stirring, until it is thick enough to coat back of your spoon, about 8 minutes.
Step 6
Remove the lemon mixture from the heat and stir in the butter, 1 piece at a time, until smooth.
Step 7
Put the lemon curd into an airtight container, cover the top with plastic wrap before putting on the lid. Then refrigerate for 2 hours or until it sets.
Step 8
While the lemon curd is setting, place a mixing bowl into the freezer (glass, pyrex or metal) to chill. When sufficiently chilled, whip the cream, icing sugar and vanilla together until stiff peaks form. Fold in the mascarpone cheese. If you cannot get mascarpone cheese you can combine 4 oz. of cream cheese at room temperature with ¼ cup of whipping cream and the 2½ tbsp. of sour cream. Mix until smooth then fold into the whipped cream instead of mascarpone. Refrigerate until needed.
Step 9
When you are ready to assemble the cake, cut off the rounded top of one or both cakes. Spread the lemon curd evenly over the first layer, then gently lay the second layer on top. Ice with the mascarpone icing and garnish with strawberry slices and lemon zest. Chill until ready to serve.
I made this cake for Mother's Day for my Granny and Mother-in-Law. We all enjoyed it and you will too. The cake is light and fresh. The authentic lemon curd is absolutely delicious and the cream frosting balances the sweetness of it all very nicely. The cake came together quite easily and was certainly well worth the effort. I found a great substitute or Mascarpone cheese online as I couldn't find any at my local grocery. This is definitely my new go-to cake if I am not making chocolate or cheesecake!