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Lemon Poppy Seed Cake with Mascarpone Cream and Lemon Curd

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This bright and fluffy lemon poppy seed cake is topped with a luscious whipped mascarpone cream and swirled lemon curd. Light yet indulgent, it offers a perfect balance of tangy citrus and sweet cream in every bite.

Ingredients

Units Scale
  • 1 3/4 cups all-purpose flour
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup heavy cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract (for cream)
  • 8 oz mascarpone cheese, cold
  • 1/2 cup lemon juice (freshly squeezed)
  • 2 tsp lemon zest
  • 3 large egg yolks
  • 1/2 cup granulated sugar (for curd)
  • 4 tbsp unsalted butter

Instructions

  1. Make the lemon curd: In a saucepan over medium heat, whisk together lemon juice, zest, egg yolks, and sugar. Stir constantly until the mixture thickens (about 6–8 minutes). Remove from heat and stir in butter until smooth. Let cool completely.
  2. Preheat oven to 350°F (180°C). Grease and line an 8×8 inch square pan with parchment paper.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream, milk, lemon juice, lemon zest, and vanilla extract until well combined.
  6. Gradually fold in the dry ingredients until just incorporated. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  8. Prepare the mascarpone cream: In a cold mixing bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Add mascarpone cheese and beat just until smooth and firm. Do not overmix.
  9. Spread the mascarpone cream evenly over the cooled cake. Swirl lemon curd on top using a spoon or knife. Sprinkle with extra poppy seeds if desired.

Notes

  • Ensure all ingredients, especially mascarpone and eggs, are at proper temperatures for smooth mixing.
  • Chill lemon curd before swirling for a more defined visual effect.
  • Store cake in the refrigerator; best served slightly chilled.
  • Can be made a day ahead for better flavor and texture integration.

Nutrition

Find it online: https://yumfoodusa.com/lemon-poppy-seed-cake-with-mascarpone-cream-and-lemon-curd/