Lemons are a wonderful addition to many cakes, tarts, pies and slices, and brings a welcome kick that cuts through the richness of some desserts.
Creamy mascarpone adds a gorgeous texture complexity to this delightful lemon layer cake. Layers of zesty cake and a sweet mascarpone frosting create a flavour sensation to delight the senses.
Looking for more lemon cake recipes or more citrus dessert recipes?
Ingredients
Method
Preheat oven to 180°C/350°F. Grease a deep 20cm round cake pan; line base with baking paper.
Make lemon mascarpone frosting. Refrigerate, covered, until required.
Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time (mixture might separate at this stage, but will come together later); transfer mixture to a large bowl. Stir in sifted flour, milk and juice, in two batches. Pour mixture into pan.
Bake cake for 50 minutes. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
Split cooled cake into three layers, place one layer onto serving plate, cut-side up; spread with one-third of the frosting. Repeat the layering process, finishing with the frosting.
Lemon mascarpone frosting
Beat cream, sifted icing sugar and rind in a small bowl with an electric mixer until soft peaks form. Fold cream mixture into mascarpone.
Frosted cake will keep in an airtight container, in the fridge, for up to 3 days.
Note
