🍋🍋⛱️🌞SUMMER LEMON TIRAMISU CAKE🍋🍋⛱️🌞
INGREDIENTS
For the sponge cake:
4 large eggs (room temperature)
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour (sifted)
1/2 tsp baking powder
Pinch of salt
For the lemon syrup:
1/3 cup fresh lemon juice
2 tbsp water
2 tbsp sugar
For the lemon mascarpone cream:
1 1/4 cups mascarpone cheese
1 cup heavy cream (cold)
1/3 cup powdered sugar
Zest of 1 lemon
1 tsp vanilla extract
For the lemon curd (or use store-bought):
1/2 cup fresh lemon juice
1/2 cup sugar
3 large egg yolks
1 tbsp lemon zest
4 tbsp unsalted butter
Topping:
Whipped cream
Lemon slices (optional)
Lemon zest (for garnish)
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INSTRUCTIONS
1. Make the sponge cake:
Preheat oven to 350°F (175°C). Line an 8x8-inch square pan with parchment. In a bowl, beat eggs and sugar until thick and pale (about 6 minutes). Add vanilla. Sift in flour, baking powder, and salt. Fold gently until just combined. Pour into pan and bake 20–25 minutes. Cool and slice horizontally into two layers.
2. Prepare lemon syrup:
Combine lemon juice, water, and sugar in a saucepan. Heat just until sugar dissolves. Let cool.
3. Make the lemon curd:
In a saucepan, whisk lemon juice, sugar, yolks, and zest over medium-low heat. Stir until thickened (about 7–10 minutes). Remove from heat and stir in butter. Let cool completely.
4. Make mascarpone cream:
In a bowl, beat mascarpone, cream, powdered sugar, lemon zest, and vanilla until smooth and fluffy.
5. Assemble the cake:
Place the first cake layer on a plate. Brush with lemon syrup. Spread half of the mascarpone cream and swirl in some lemon curd. Top with second cake layer. Repeat with syrup, mascarpone cream, and lemon curd.
6. Decorate:
Pipe whipped cream on top and garnish with lemon slices and zest. Chill at least 4 hours or overnight before serving.