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Mini Lemon Layer Cake with Easy Honey Mascarpone Frosting

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A quick and fresh mini lemon layer cake perfect for busy weeknights, featuring a bright lemon flavor and a silky honey mascarpone frosting that feels indulgent without the fuss.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) buttermilk (or ½ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) mascarpone cheese, chilled
  • ¼ cup (57g) unsalted butter, softened
  • ¼ cup (85g) honey (mild wildflower recommended)
  • 1 teaspoon fresh lemon zest (for frosting)
  • 1 cup (120g) powdered sugar
  • 1 tablespoon lemon juice (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the lemon zest and vanilla extract and mix until fragrant.
  5. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk and lemon juice in two parts. Start and finish with the dry mix. Mix just until combined.
  6. Evenly divide the batter between the two pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking.
  7. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
  8. In a bowl, beat softened mascarpone and butter together until smooth. Gradually add honey, powdered sugar, lemon zest, and lemon juice. Beat until fluffy and creamy. Chill briefly if frosting is too soft.
  9. Place one cake layer on your serving plate. Spread about half the frosting evenly on top. Place the second layer on top and finish frosting the top and sides. Keep it rustic and spread with an offset spatula.

Notes

Do not frost the cake while it is warm to prevent melting frosting. Use fresh lemon zest for best flavor. Measure flour accurately using scoop-and-level or kitchen scale. If frosting is too soft, chill for 15-20 minutes; if too stiff, add a teaspoon of milk. Use mild honey like wildflower or clover for best taste.

Nutrition

Keywords: mini lemon layer cake, honey mascarpone frosting, quick dessert, easy lemon cake, weeknight dessert, fresh lemon cake

Find it online: https://daintydine.com/mini-lemon-layer-cake-recipe-easy-honey-mascarpone-frosting-for-busy-weeknights/