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Home » Popular » Cakes & Cupcakes » Lemon Tiramisu Cake

Lemon Tiramisu Cake

By: Rosemary Published: May 5, 2017

Jump to Recipe Print Recipe

Lemon Tiramisu Cake, made with a homemade or store bought Angel Food Cake. Filled and frosted with a creamy Mascarpone Lemon mixture. No eggs needed! The perfect family or get together dessert.

Cake on a wire rack and a slice on a black plate.

I think you all know how much we love lemon recipes, from cookies to a sweet bread to even a favorite Italian lemon cake. and I am happy to say so does the Italian. These past two or three weeks he has been very happy about what has been coming out of the oven or off the stove.

From Butter Tarts to Hazelnut Cream Hand pies to these Lemon glazed baked donuts and now this Lemon Tiramisu recipe.

Instead of making a Tiramisu with either Lady Fingers or a typical Italian Sponge Cake, I decided to make it with a lighter Angel Food Cake. Yes homemade and no it isn’t nearly has hard as you may think.

Table of Contents

  • Recipe Ingredients
      • For the cake
      • Lemon Syrup
      • Tiramisu Filling
  • How to Make Cake Flour
  • How to make Lemon Tiramisu
  • Where did it originate?
  • Can I add alcohol to the dessert?
  • How to store the Tiramisu cake
  • How to freeze it
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  • Lemon Tiramisu Cake
    • Ingredients US CustomaryMetric 1x2x3x
      • ANGEL FOOD CAKE
      • LEMON SYRUP
      • LEMON TIRAMISU FILLING
    • Instructions 
      • ANGEL FOOD CAKE
      • If you want, a store bought Angel Food Cake would work too and then it becomes No Bake also!
      • LEMON SYRUP
      • LEMON TIRAMISU FILLING
      • DRIED LEMON ZEST**
    • Notes
    • Nutrition

Recipe Ingredients

For the cake

  • Flour – all purpose/plain flour or pastry flour
  • Salt
  • Sugar – granulated sugar or fine sugar
  • Egg whites – room temperature
  • Lemon juice – fresh lemon juice, room temperature
  • Vanilla – vanilla extract

Lemon Syrup

  • Water
  • Sugar – granulated sugar
  • Lemon juice – fresh lemon juice

Tiramisu Filling

  • Mascarpone cheese – room temperature
  • Cream – whole/heavy or whipping cream with at least 30% fat content
  • Powdered sugar – also known as icing sugar or confectioners sugar
  • Lemon zest
Cake on a wire rack with filling.

How to Make Cake Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

If you want, a store bought Angel Food Cake would work too and then it becomes No Bake also!

How to make Lemon Tiramisu

To make the cake – Sift together flour, salt and 1/4 cup sugar 3 times.

In a large bowl beat 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).

Fold in flour (quarter cup at a time), gently fold until combined (do not over fold). Spoon into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.

Bake until a toothpick comes out clean. Cool in the pan upside down. Remove from pan and slice in half horizontally.

Drizzle bottom half with the lemon syrup and top with half the Tiramisu filling, repeat with top half. Refrigerate for about four hours or even over night, sprinkle with white chocolate flakes and dried lemon zest if desired before serving.

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

To make the Tiramisu filling – Gently mix together mascarpone and lemon zest, add cream and sugar and beat until thick.

Cake on a wire rack with frosting and decorations on top.

Where did it originate?

The origins of Tiramisu are actually unknown as pretty well every region in Italy claims it as their invention! In fact a small dispute started between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto.

There are many stories that started on how this dessert came about, but the official version places the origin of tiramisu in the seventeenth century in Siena. Some pastry chefs, decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany Cosimo de Medici.

They wanted it to reflect his personality. It had to be stunning and very tasty, but they wanted simple ingredients. But most importantly it had to be rich and decadent. And that is how Tiramisu came about. And rightly named Pick me Up.

Can I add alcohol to the dessert?

Yes you can for this recipe I would use Limoncello, instead of making a lemon syrup you could combine the liqueur with a little water and wet the cake with that.

How to store the Tiramisu cake

The cake should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. 

How to freeze it

It is best to freeze the cake the same day you prepare it. Place it in a sealed freezer container to prevent freezer condensation from penetrating and ruining it. It will keep for up to 2 weeks in the freezer.

To thaw the cake in order to avoid harmful sudden changes in temperature, it must first be place in the fridge for at least a few hours and then it can be moved to room temperature.

Cake on a wire rack and a slice on a black plate.

So there you go my Canadian upbringing meets the Italian Tiramisu, you don’t always have to go by the book. Enjoy!

Cake on a wire rack with frosting and decorations on top.
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    Lemon Tiramisu Cake

    Rosemary Molloy
    Lemon Tiramisu Cake, white chocolate, whipped cream and mascarpone make this no egg Tiramisu Cake Recipe perfectly delicious.
    4.41 from 15 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 45 mins
    Chilling Time 4 hrs
    Total Time 5 hrs 45 mins
    Course Dessert
    Cuisine American/Italian
    Servings 12 servings
    Calories 320 kcal

    Ingredients
     
     

    ANGEL FOOD CAKE

    • 1 cup all purpose / plain flour or pastry flour
    • 1/4 teaspoon salt
    • 1 1/4 cups granulated sugar or fine sugar (divided)
    • 8 large egg whites (room temperature)
    • 1/2 teaspoon lemon juice (room temperature)
    • 1 teaspoon vanilla extract

    LEMON SYRUP

    • 1 cup water
    • 1/2 cup granulated sugar
    • juice of 2 lemons

    LEMON TIRAMISU FILLING

    • 1 cup mascarpone (remove from fridge 30 minutes before using)
    • 1 cup whole cream
    • 2 tablespoons icing / powdered sugar
    • zest of 3 lemons (finely grated)

    Instructions
     

    ANGEL FOOD CAKE

      If you want, a store bought Angel Food Cake would work too and then it becomes No Bake also!

      • Pre-heat oven to 350° F (180° C)  Ungreased 9 inch (23 centimeter) tube pan.
      • Sift together flour, salt and 1/4 cup sugar 3 times.
      • In a large bowl beat 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).
      • Fold in flour (quarter cup at a time), gently fold until combined (do not over fold). Spoon into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.
      • Bake for approximately 40-45 minutes, or until toothpick comes out clean. Cool in pan upside down. Remove from pan and slice in half horizontally. Drizzle the bottom layer with the lemon syrup and top with half the Tiramisu filling, repeat with top half. Refrigerate for at least 4 hours or overnight. Sprinkle with white chocolate flakes and dried Lemon zest before serving if desired. Enjoy!

      LEMON SYRUP

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

      LEMON TIRAMISU FILLING

      • Gently mix together mascarpone and lemon zest, add cream and sugar and beat until thick.

      DRIED LEMON ZEST**

      • Grate 2 or 3 lemons, place zest on parchment paper and let dry over night.

      Notes

      For this recipe if you want to use alcohol I would use Limoncello, instead of making a lemon syrup you could combine the liqueur with a little water and wet the cake with that.
      The cake should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge.
      It is best to freeze the cake the same day you prepare it. Place it in a sealed freezer container to prevent freezer condensation from penetrating and ruining it. It will keep for up to 2 weeks in the freezer.
      To thaw the cake in order to avoid harmful sudden changes in temperature, it must first be place in the fridge for at least a few hours and then it can be moved to room temperature.
       

      Nutrition

      Calories: 320kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 101mgPotassium: 58mgSugar: 30gVitamin A: 555IUVitamin C: 0.2mgCalcium: 42mgIron: 0.5mg
      Keyword classic Italian Tiramisu Cake, lemon tiramisu, Lemon tiramisu cake, lemon tiramisu recipe
      Tried this recipe?Let us know how it was!

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        1. Glenna says

          September 10, 2022 at 11:19 pm

          I want to make this but can’t find “whole cream”. Is that the same as heavy cream?

          Reply
          • Rosemary says

            September 11, 2022 at 8:41 am

            Hi Glenna, yes heavy cream is the same as whole cream. I hope you enjoy it. Take care!

            Reply
        2. Helen says

          April 7, 2022 at 3:34 pm

          Is the flour for the Angel Food Cake plain or self raising?

          Reply
          • Rosemary says

            April 7, 2022 at 3:36 pm

            Hi Helen, it is plain flour. I hope you enjoy it. Take care.

            Reply
        3. Rose Winter says

          January 4, 2021 at 8:59 pm

          Curious why/how this is described as “no eggs needed,” when EIGHT egg whites are needed for the angel food cake?! I was really excited for an egg-free recipe.

          Reply
          • Rosemary says

            January 4, 2021 at 11:02 pm

            Hi Rose, no its the tiramisu filling that is egg free. 🙂

            Reply
        4. Francesca DelSignore says

          April 12, 2020 at 4:08 am

          3 stars
          Well- I actually just made this. The filling tastes more like just whipped cream. The cake itself had no real flavor. I’m hoping after the required 4 hours in the fridge that something wonderful happens….. Did someone from your blog actually make this?

          Reply
        5. Jo says

          March 1, 2019 at 8:55 pm

          You mentioned white chocolate at the top of the recipe but I don’t see it in the ingredient list.

          Reply
          • Rosemary says

            March 1, 2019 at 9:06 pm

            Hi Jo, at the bottom of the recipe I mention that I sprinkled it with white chocolate flakes, hope that helps.

            Reply
        6. Charlotte says

          May 6, 2017 at 12:51 am

          What a fun twist on tiramisu! I’m a big fan of all things lemon so I’m gonna need to give this a try!

          Reply
          • Rosemary says

            May 10, 2017 at 8:43 am

            Hi Charlotte, thanks, I hope you enjoy it.

            Reply
        7. Nicole says

          May 5, 2017 at 9:44 pm

          5 stars
          Really delicious looking cake!

          Reply
          • Rosemary says

            May 10, 2017 at 8:43 am

            Thanks Nicole.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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