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Perfect Brown Butter Lemon Drizzle Cake Recipe with Whipped Mascarpone Frosting

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A bright and comforting lemon cake featuring nutty browned butter and a light whipped mascarpone frosting, perfect for celebrations or a pick-me-up dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Zest of 2 large lemons
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) fresh lemon juice
  • 1/3 cup (67g) granulated sugar (for lemon drizzle)
  • 1/4 cup (60ml) fresh lemon juice (for lemon drizzle)
  • 8 oz (225g) mascarpone cheese, chilled
  • 1 cup (240ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions

  1. Brown the Butter: In a light-colored saucepan, melt 1 cup (227g) unsalted butter over medium heat. Stir frequently until the butter foams, then turns golden brown with a nutty aroma—about 5-7 minutes. Remove from heat and let cool slightly.
  2. Preheat Oven and Prepare Pan: Set oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
  3. Mix Dry Ingredients: Sift together 2 cups (240g) all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Add zest of 2 lemons and whisk to combine.
  4. Cream Sugar and Eggs: Whisk 1 1/2 cups (300g) sugar and 3 large eggs until pale and slightly thickened (about 3 minutes by hand or 2 minutes with mixer).
  5. Add Browned Butter: Slowly pour warm browned butter into egg mixture, whisking constantly to prevent cooking eggs. Mixture may look curdled but will come together.
  6. Alternate Adding Dry Ingredients and Milk: Add dry ingredients in three batches, alternating with 1/2 cup (120ml) whole milk and 1/4 cup (60ml) fresh lemon juice. Start and end with dry. Fold gently until just combined.
  7. Pour Batter and Bake: Pour batter into prepared pan, smooth top. Bake 40-45 minutes or until toothpick comes out clean and cake springs back when pressed.
  8. Make Lemon Drizzle: Mix 1/3 cup (67g) sugar and 1/4 cup (60ml) lemon juice until sugar dissolves. Set aside.
  9. Drizzle Cake: Poke holes all over warm cake with skewer or fork. Slowly pour lemon drizzle over cake to soak in. Cool completely on rack.
  10. Prepare Whipped Mascarpone Frosting: In chilled bowl, whip 8 oz (225g) mascarpone, 1 cup (240ml) cold heavy cream, 1/2 cup (60g) powdered sugar, and 1 tsp vanilla extract until soft peaks form. Avoid overwhipping.
  11. Frost and Serve: Spread frosting over cooled cake. Serve immediately or refrigerate until ready.

Notes

Use a light-colored pan to brown butter to monitor color changes. Stir constantly to avoid burning. Fold dry ingredients gently to keep cake tender. Poke holes shallowly for drizzle to avoid sogginess. Chill bowl and ingredients for mascarpone frosting and stop whipping at soft peaks to prevent curdling. Cool cake fully before frosting to prevent melting.

Nutrition

Keywords: brown butter, lemon drizzle cake, mascarpone frosting, lemon cake, dessert, easy cake recipe, whipped frosting

Find it online: https://milacook.com/perfect-brown-butter-lemon-drizzle-cake-recipe-with-whipped-mascarpone-frosting/