Vertical Lemon Cake Recipe

This Vertical Lemon Cake is a showstopper that combines zesty brightness with creamy indulgence in every slice. Layers of tangy lemon curd and velvety mascarpone are stacked between soft, airy sponge cake, creating a dessert that’s as stunning as it is delicious.

The refreshing citrus flavor is perfectly balanced with a hint of sweetness, making it ideal for any occasion. With just 45 minutes of prep and a quick 15-minute bake, this recipe is surprisingly simple yet feels gourmet. A two-hour chill ensures the flavors meld beautifully, resulting in a dessert that’s cool, creamy, and utterly irresistible.

Each bite offers a delightful contrast of textures—smooth filling, light cake, and a subtle crunch from the garnish. The vibrant lemon aroma will fill your kitchen, promising a treat that’s as refreshing as it is satisfying.

Perfect for impressing guests or treating yourself, this cake is a celebration of bright, bold flavors. The total time of three hours is well worth it for a dessert that’s both elegant and comforting. Whether it’s a sunny afternoon or a special dinner, this Vertical Lemon Cake is sure to become a favorite.

Ingredients for Vertical Lemon Cake

• For the Lemon Curd:
• Zest and juice from 4 lemons (about ½ cup/4 floz/120 ml)
• ¾ cup (6 oz/170 g) granulated sugar
• 6 large egg yolks (at room temperature)
• ½ cup (4 oz/115 g) butter (softened and diced)
• For the Sponge Cake:
• 8 large eggs (separated and at room temperature)
• ¼ cup (2 oz/57 g) plus ½ cup (4 oz/115 g) granulated sugar
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon salt
• ¾ cup (3 ⅓ oz/94 g) cake flour*
• Powdered sugar (for dusting)
• For the Mascarpone Whipped Cream:
• 1 ½ cups (12 floz/360 ml) heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (8 oz/225 g) mascarpone cheese

Step-by-Step Instructions

1. Make the Lemon Curd:
2. In a small saucepan, combine lemon zest, juice, and sugar. Heat over medium until simmering and sugar dissolves.
3. Gradually pour the hot mixture over the egg yolks, whisking constantly to warm the eggs.
4. Return the mixture to the saucepan, reduce heat to low, and whisk constantly until it thickens to a pudding-like consistency (4-5 minutes).
5. Whisk in the butter, then pass the curd through a sieve to remove lumps. Cover with plastic wrap directly on the surface and refrigerate until completely cool.
6. Make the Sponge Cake:
7. Preheat the oven to 400°F (200°C). Butter and line a 13×18-inch jelly roll pan.
8. In a stand mixer, whip egg whites on low for 2 minutes until foamy, then increase to medium-high and whip to soft peaks (3-4 minutes).
9. Gradually add ¼ cup sugar, 1 tablespoon at a time, and whip to stiff, glossy peaks. Transfer to a clean bowl and set aside.
10. In the same mixer bowl, whip egg yolks, remaining ½ cup sugar, lemon zest, juice, and salt on high until pale and fluffy (4-5 minutes). Stir in flour.
11. Fold in ⅓ of the whipped whites to lighten the batter, then gently fold in the remaining whites until combined.
12. Spread evenly into the prepared pan and bake for 15 minutes, or until golden brown and a toothpick comes out clean.
13. Cool for 5 minutes, dust with powdered sugar, and invert onto a cooling rack. Peel off parchment paper.
14. While warm, roll the cake from a short end to mimic the final roll. Set aside.
15. Make the Mascarpone Whipped Cream:
16. In a stand mixer, whip cream, sugar, and vanilla on medium to medium-soft peaks.
17. Loosen mascarpone slightly, then gently fold it into the whipped cream by hand. Refrigerate until ready to use.
18. Assemble the Cake:
19. Unroll the sponge cake and spread an even layer of lemon curd, followed by a thin layer of whipped cream.
20. Cut the cake lengthwise into 3 even strips (about 4 inches wide each).
21. Starting at a short end, roll up one strip. Align the next strip and continue rolling. Repeat with the final strip.
22. Stand the cake vertically on a serving plate, using the flattest end as the base.
23. Fill any unevenness at the top with whipped cream, then frost the top and sides.
24. Decorate with fresh flowers and refrigerate for at least 2 hours (up to 6 hours) to set. Serve the same day for best results.

How to Store and Keep Your Vertical Lemon Cake Fresh

Once assembled, this cake is best enjoyed the same day, but it can be refrigerated for up to 6 hours before serving. To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 2 days. Note: The whipped cream may soften slightly, so give it a quick whisk by hand before serving again.

Time-Saving Tips for Busy Bakers

If you’re short on time, prepare the lemon curd a day or two in advance and store it in the fridge. You can also bake the sponge cake ahead of time, wrap it tightly in plastic wrap, and keep it at room temperature for up to 24 hours. When ready to assemble, simply roll and fill as directed. These steps can save you precious prep time on the day of serving!

Equipment You’ll Need for Perfect Results

To make this recipe a breeze, ensure you have a stand mixer or handheld mixer for whipping the egg whites and cream. A 13×18-inch jelly roll pan is essential for baking the sponge cake, and a fine-mesh sieve will help achieve smooth lemon curd. Don’t forget parchment paper and a cooling rack for easy cake handling!

Creative Variations to Try

For a twist, swap the lemon curd for lime or orange curd to change up the citrus flavor. You can also add a layer of fresh berries between the cake and whipped cream for a fruity surprise. If you’re feeling adventurous, sprinkle toasted coconut or crushed pistachios on top for added texture and flavor.

Common Questions Answered

Can I use all-purpose flour instead of cake flour? Yes, but the cake may be slightly denser. For a closer texture, replace 1 tablespoon of all-purpose flour with cornstarch per cup. What if my cake cracks while rolling? Don’t worry! The whipped cream will cover any imperfections. Rolling the cake while it’s still warm helps prevent cracking.