Lemon cake with mascarpone frosting

  • 45 mins cooking
  • Serves 12
  • Print


Lemon cake with mascarpone frosting
  • 225 gram butter, softened
  • 1 1/2 tablespoon finely grated lemon rind
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 1/2 cup (160g) store-bought lemon curd
  • 1 1/2 cup (225g) self-raising flour
  • 3/4 cup (110g) plain flour
  • 1/4 teaspoon salt
  • 1 cup (250ml) milk
  • 250 gram mascarpone, at room temperature
  • 2 teaspoon icing sugar
  • 300 millilitre thickened cream
Sesame seed crunch
  • 1/3 cup (75g) caster sugar
  • 1 1/2 tablespoon water
  • 2 teaspoon sesame seeds, toasted


Lemon cake with mascarpone frosting
  • 1
    Preheat oven to 180°C. Grease a deep 25cm fluted tube cake pan.
  • 2
    Beat butter, rind and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Fold in curd, sifted flours, salt and milk. Spoon mixture into pan.
  • 3
    Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 15 minutes before turning out onto a wire rack to cool.
  • 4
    Meanwhile, to make sesame seed crunch, line an oven tray with baking paper. Stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat; simmer until syrup turns a golden caramel. Immediately pour mixture onto tray. Sprinkle with sesame seeds. Stand until set. Finely chop a quarter of the crunch; break remainder into small pieces.
  • 5
    To make mascarpone frosting, beat ¾ cup (180ml) cream in a small bowl with an electric mixer until soft peaks form. Combine mascarpone and sifted icing sugar in a medium bowl; fold in whipped cream, then remaining cream.
  • 6
    Level base of the cake if necessary, then place on a platter. Spoon half the frosting on cake; decorate with sesame seed crunch. Serve cake with remaining frosting.

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