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German Pastry Chef, home

Layer Cakes

Lemon Charlotte

by Lisa

Trained pastry chef

Lemon charlotte with piped mascarpone cream and lemon curd in the center
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Prep
10 min
Bake
45 min
Total
55 min
Makes
12 slices

Welcome to my new recipe!

Today I'm sharing a refreshing recipe for a lemon cake that is easy to make and tastes wonderful. It starts with a moist lemon cake made with yogurt, which tastes lovely and fresh even without cream or filling. But the real magic happens when we combine the lemon cake with a creamy mascarpone cream and a delicious lemon curd. Lemon cake, mascarpone cream and lemon curd together make this cake a real treat. You'll love the fresh, lemony flavor!

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The recipe is easy to follow and perfect for special occasions or simply as a sweet treat in between. Let's dive into the world of lemony treats together!

Ingredients

Makes 12 slices

For the lemon cake

  • 3 sticks plus 4 tbsp400 gunsalted butteror margarine, at room temperature. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 2 cups400 ggranulated sugar
  • 7large eggsat room temperature
  • zest of 1 to 2 organic lemons
  • 3 ¼ cups400 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 7 tbsp100 gplain yogurt

For the mascarpone cream

  • 1 ⅓ cups300 gmascarpone
  • ¾ cup plus 1 tbsp200 mlheavy creamcold (!). German cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • ¼ cup50 ggranulated sugar
  • zest of 1 lemon
  • 2 packetswhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

For the lemon curd

  • 3 tbsp45 mllemon juice
  • 6 tbsp75 ggranulated sugar
  • 2large eggsGerman size M
  • 3 ½ tbsp50 gunsalted butter

Method

Lemon cake

  1. Preheat the oven to 350°F (170°C) convection (fan). Line a springform pan with parchment paper, or grease and flour a charlotte pan.

  2. Beat the butter, sugar and a pinch of salt vigorously for a few minutes, then add the eggs one at a time.

  3. Mix the flour with the baking powder and add it to the batter together with the yogurt, stir in briefly and pour the batter into the pan.

  4. Bake in the oven until golden, then let it cool in the pan for 10 minutes, turn it out onto a wire rack and let it cool completely.

  5. Once the cake has cooled, cut it in half horizontally.

Lemon curd

  1. Heat the eggs, sugar and lemon juice, plus lemon zest (optional!), over a hot water bath on medium heat, stirring, until the mixture thickens.

  2. Take the mixture off the heat and stir in the butter until it has melted, then let it cool, stirring now and then.

Mascarpone cream

  1. Whip the heavy cream with the mascarpone, sugar and lemon zest until stiff; just before it is stiff, sprinkle in the whipped cream stabilizer.

Assembly

  1. Spread the mascarpone cream over the bottom layer, but hold back a little of it to decorate the top.

  2. Optional: spread a little lemon curd over the mascarpone cream.

  3. Place the top layer on the lemon cream, pipe the remaining cream on top and spread the lemon curd in the middle of the charlotte.