Lemon Mascarpone Cake
User Reviews
4.8
Lemon Mascarpone Cake
Description
The Lemon Mascarpone Cake is prepared by creaming unsalted soft butter with sugar before incorporating vanilla, eggs, self-raising flour, baking powder, and a little milk to form a soft batter. Divided into two pans and baked until a skewer comes out clean, the result is a pair of golden, moist cake layers. Cooling properly helps maintain texture before assembling.
The filling blends mascarpone cheese with lemon curd, introducing a tangy creaminess that contrasts the richness of the cake. Additional lemon curd is spooned over the filling before layering the cakes together. A light dusting of icing sugar provides subtle sweetness and a delicate finish.
Serving this cake soon after assembly is recommended since the mascarpone cream needs refrigeration and may lose texture over time. Leftovers can be refrigerated for a day or two and brought to room temperature before serving. Freezing, with or without the cream filling, is possible for up to three months. Variations include adding blueberries to the batter and using passion fruit icing for a different flavor profile.
Ingredients
- 8 ounces butter (2 sticks) unsalted, soft
- 1 cup sugar I used fine / caster sugar (based on a US cup size)
- 1 tsp vanilla essence
- 4 egg large
- 1¾ cups self-raising flour self-raising flour
- 1 tsp baking powder
- 3 tbsp milk (3 to 4 tablespoons)
- confectioner's sugar to decorate, aka icing sugar
For the cream
- 1 cup mascarpone cheese 1 cup mascarpone cheese
- 8 tablespoons lemon curd or more, to taste (you need around 4 tablespoons to mix into the mascarpone and 4 to dollop over the top of the filling)
Instructions
- Preheat oven to 355F/180C. Line (with baking paper) and butter two 7” sandwich cake pans.
- Process the soft butter and sugar together in the food processor for a few seconds. Alternatively, mix with a hand-held whisk. Then add the vanilla, eggs, flour and baking powder and mix until just combined and smooth. Be careful not to over-mix.
- Whisk in the milk gradually until the mixture is a soft dropping consistency. You may not need to use it all.
- Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.
- Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.
- Meanwhile, make the lemon mascarpone cream. Simply whisk 4 tablespoons of the lemon curd into the mascarpone cheese, then spread thickly over one of the cakes. Dollop the rest of the lemon curd (you don't have to use it all) over the top of the filling, then sandwich the cakes together.
- Just before serving, dust with icing/confectioner's sugar.
Notes
- Use soft unsalted butter for easy creaming and optimal texture.
- The lemon mascarpone cream combines mascarpone with lemon curd; adjust curd amount to taste.
- Use US cup measures as noted; if using UK/Australian cups, reduce flour and sugar quantities accordingly.
- Cool cakes thoroughly before filling to avoid melting the cream layer.
- Best eaten the day it's made; refrigerate leftovers and bring to room temperature before serving.
- Freeze wrapped cakes (with or without filling) for up to 3 months.
- For variation, add blueberries to the batter and top with a passion fruit icing glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 188mg | 8% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 820IU | 16% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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