Description
A luscious, creamy cake with fresh lemon zest and a dreamy mascarpone cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- Juice and zest of 2 large lemons
- 2 teaspoons gelatin (optional)
- Lemon slices for garnish
- Fresh mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- Cream together softened butter and sugar for about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk, vanilla extract, lemon zest, flour, and baking powder until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
- In a separate bowl, combine mascarpone, heavy cream, powdered sugar, and lemon juice/zest; whip until soft peaks form. Add gelatin if desired.
- Once the cake is cool, slice it horizontally and layer with lemon cream.
- Garnish with lemon slices and mint leaves, then refrigerate for at least 1 hour to set.
- Slice, serve, and enjoy!
Notes
Make sure the cake is completely cooled before layering with cream. You can replace mascarpone with cream cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg