Luscious Lemon & Mascarpone Cake
Over a year ago
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Ingredients
- 225g unsalted butter
- 225g Granulated sugar
- 225g Self raising flour
- 2 tsps baking powder
- 4 Medium Eggs
- 50ml Double cream
- 1 Lemon (zest & juice)
- 1 lemon lemon juice
- 50g granulated sugar
- 500g Icing sugar
- 160g unsalted butter softened
- 50ml Whole milk
- 2 drops Vanilla extract
- 1 small jar lemon curd (good quality)
- 200g Mascarpone
Accompaniment
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Description
If you want a simple cake to accompany a cuppa then leave off the icing. I was making this as a celebratory dessert cake, it's sweet and oh so lemony!
Method
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1
Preheat oven to 170c fan/190c/gas mark 5 and butter either 1 20cm 9"deep cake tin or you can divide the mix between 2 shallower tins if that's what you have.
Cream all the cake ingredients together and put in to/divide between the prepared tins.
Leave to cool. If you used a deep tin, cut the cake in half horizontally ready to fill. Mix the lemon juice and sugar fir the topping and drizzle on to the cakes. Mix the mascarpone with the lemon curd reserving some lemon curd for decoration (mix to taste, I used approx half a small jar). Spread the mixture on to the base of the cake and place the 2nd cake on top.
If you want a sweet, rich, lemony dessert cake you can add the icing! Best the butter & icing sugar until well mixed, combine the milk & vanilla in a separate bowl & add to the sugar & butter a spoonful at a time. Beat for at least 5mins til soft and fluffy then spread over the top and sides of the cake. Decorate with spirals of lemon curd.
Bake for 50-55 mins for 1 deep tin or approx 25 mins for 2 tins. Check with a skewer and leave to cool.
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