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Perfect Lemon Lavender Naked Layer Cake with Mascarpone Frosting

lemon lavender cake - featured image
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A bright and floral lemon lavender naked layer cake with a creamy, tangy mascarpone frosting. This elegant yet rustic cake is perfect for special occasions or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • Zest of 2 fresh lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tbsp dried culinary lavender, finely crushed
  • 1 ½ cups (340 g) mascarpone cheese, chilled
  • ¾ cup (180 ml) heavy cream, cold
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Optional: a pinch of lavender for garnish or sprinkle between layers

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper. Bring eggs, milk, and butter to room temperature.
  2. In a medium bowl, sift together flour, baking powder, salt, and dried lavender.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest and lemon juice until evenly combined.
  6. On low speed, add dry ingredients in three additions alternating with milk in two additions, starting and ending with dry ingredients. Mix until just combined.
  7. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes until a toothpick inserted in the center comes out clean and edges pull slightly away from pans.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely (at least 1 hour).
  9. Chill mixing bowl and beaters briefly. Beat mascarpone cheese until smooth, gradually add powdered sugar and vanilla. Slowly add cold heavy cream and whip until light and spreadable. Avoid overbeating.
  10. Place one cake layer on serving plate. Spread a generous layer of mascarpone frosting, top with second cake layer. Lightly frost top and sides, leaving some cake visible for naked look. Optionally sprinkle a pinch of lavender on top or edges.

Notes

Use culinary-grade dried lavender and crush lightly to avoid overpowering bites. Keep mascarpone and cream cold and avoid overbeating frosting to prevent splitting. Chill frosting if too soft before assembling. Let cakes cool completely before frosting to avoid sliding layers.

Nutrition

Keywords: lemon cake, lavender cake, mascarpone frosting, naked cake, floral dessert, easy cake recipe, homemade frosting

Find it online: https://yumnode.com/perfect-lemon-lavender-naked-layer-cake-recipe-easy-homemade-mascarpone-frosting/