Lemon Tiramisu Cake

  • Yield: 16 servings
  • Prep: 30 mins
  • Cook: 40 mins

"This cake is extremely good after a heavy meal. It is also refreshing in the warm summer weather."


6 eggs, separated
1/8teaspoon salt
1/2teaspoon cream of tartar
1 1/4cups granulated sugar
1teaspoon lemon extract
1teaspoon vanilla extract
1 1/2cups sifted cake flour
1/2cup whipping cream
1teaspoon granulated sugar
8ounces mascarpone cheese
1/2cup confectioners' sugar
1cup part-skim ricotta cheese
1teaspoon vanilla extract
2tablespoons grated lemon zest
1 (10-ounce) jar lemon curd
Glaze and garnish:
1/4cup lemon liqueur (such as Lemoncello)
1/2cup prepared lemonade
Confectioners' sugar
Lemon slices


  1. Preheat oven to 350F. Grease bottom of a 9-inch springform pan. Line bottom with wax paper. Grease wax paper.
  2. To prepare cake, place egg whites in a large mixing bowl. Add salt and cream of tartar. Beat until frothy with a mixer at high speed. Add granulated sugar gradually. Beat until soft peaks form, 3 to 5 minutes.
  3. Place egg yolks in a small bowl and stir with a fork. Add extracts. Fold into egg whites. Gradually fold in flour. Spread batter evenly in pan.
  4. Bake 35 to 40 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from the pan and cool completely on wire rack.
  5. To prepare filling, beat whipping cream and sugar with a mixer at high speed until stiff peaks form. Refrigerate. Combine mascarpone cheese and confectioners’ sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon rind and 1/3 cup lemon curd; mix well. Fold in whipped cream. Spoon 2 to 3 tablespoons of the mascarpone mixture into remaining lemon curd. Set aside.
  6. To prepare the glaze, combine the lemon liqueur and lemonade.
  7. To assemble, remove wax paper from cake. Using a serrated knife, carefully slice into three layers. Brush first layer with about 1/4 cup glaze and spread with about 11/2 cups of the filling. Top with second layer and brush on 1/4 cup glaze and spread with 1 1/2 cups filling. Top with third layer and brush on remaining glaze. Spread top with lemon curd. Frost sides of with the remaining filling. Refrigerate several hours to overnight.
  8. Just before serving, dust cake with confectioners’ sugar and garnish with lemon slices, if desired.

Recipe by Mary Ann Lee, Clifton Park, N.Y.

Nutritional Info *per serving

  • Glycemic Load 11
  • Calories 310
  • Fat 12g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 105mg
  • Sodium 75mg
  • Potassium 80mg
  • Carbohydrate 43g
  • Fiber 0g
  • Sugars 31g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 10`%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 8%