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Lemon Tiramisu Cake

This light cake is perfect for the spring. An angel food cake is made first with beaten egg whites, lemon juice, vanilla, flour and sugar. After baking and cooling the cake is sliced in half. Then homemade lemon syrup is poured on the cake halves. Next a lemon tiramisu filling is made with mascarpone, lemon zest, cream and powdered sugar. One half of the soaked cake is placed on a plate, then half on the filling is spread on top, then the second cake half and the remaining filling tops the cake.
Course Dessert
Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 4 hours
Servings 12 people

Ingredients

Angel Food Cake

  • 1 cup flour
  • ¼ tsp salt
  • 1 ¼ cups sugar divided
  • 8 egg whites room temperature
  • ½ tsp lemon juice
  • 1 tsp vanilla

Lemon syrup

  • 1 cup water
  • ½ cup sugar
  • Juice of 2 lemons

Lemon tiramisu filling

  • 1 cup mascarpone remove from fridge 30 minutes before using
  • 1 cup whole cream
  • 2 tbsp powdered sugar
  • Zest of 3 lemons

Instructions

Angel food cake

  1. Preheat oven to 350. Use on ungreased 9 inch tube pan.
  2. Sift together flour, salt and ¼ cup sugar 3 times.
  3. In a large bowl beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form, gradually add the 1 cup sugar (a little at a time), continue beating until stiff peaks form (don’t over beat).
  4. Fold in the flour mixture ¼ cup at a time, gently fold until combined (do not over fold). Spoon the batter into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.
  5. Bake for 40-45 minutes, or until toothpick comes out clean. Cool in pan upside down. Remove from pan and slice in half through the middle. Drizzle the bottom half with lemon syrup and top with half of the tiramisu filling, repeat with top half. Sprinkle with white chocolate flakes and dried lemon zest. Refrigerate 4 hours or overnight.

Lemon syrup

  1. In a small pot mix together the water, sugar and lemon juice. Heat on a slow boil until the sugar has completely dissolved and the mixture has thickened slightly, approximately 10-15 minutes. Remove from heat and let cool completely.

Lemon tiramisu filling

  1. Gently mixture together mascarpone and lemon zest, then add cream and sugar and beat until thick.

Dried lemon zest

  1. Grate 2 or 3 lemons, place zest on parchment paper and let dry overnight.