Soft Lemon Cake, perfect for breakfast or a snack, but also as a dessert accompanied by a scoop of lemon ice cream. This lemon cake has a very moist and pleasant texture, and it’s made even softer compared to classic breakfast cakes, thanks to the presence of mascarpone.
If you like, you can cover it with a delicious lemon glaze for an even fresher result. I’ll explain how to do it in the tips at the end of the recipe description.
But now, let’s see together how to make the Soft Lemon Cake recipe. Prepare the ingredients, and let’s start!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious breakfast recipes:
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (at room temperature)
- 3/4 cup granulated sugar (or brown sugar)
- 1 pinch salt
- 1 lemon (organic – grated zest + juice of 1/2 lemon)
- 6 tbsp sunflower oil
- 1 cup mascarpone (Greek yogurt or ricotta – if preferred)
- 1-1/2 cups flour
- 2 tbsp potato starch
- 1 packet baking powder
- powdered sugar
Tools
To make the Soft Lemon Cake you need:
- 1 Mixer
- 1 Cake Pan
Steps
First, preheat the oven to 356°F, in “static” mode.
Using an electric mixer (or stand mixer), whip the whole eggs with the sugar and a pinch of salt for about 10 minutes, until you obtain a light and frothy mixture.
Meanwhile, wash the lemon and dry it, grate it (avoiding the bitter white part) and place it in a small bowl with the oil and heat them for about 20 seconds in the microwave: this step allows the oil to be even more flavored, enhancing the lemon flavor in the cake. Let it cool.
Add the mascarpone (or Greek yogurt if preferred) a little at a time to the egg and sugar mixture, mix well with the whisk and always mixing, pour in the filtered lemon juice and the oil in a stream.
In a separate bowl, sift the flour, potato starch, and baking powder; add the flour mixture a little at a time to the batter. Gently stir with a spatula from top to bottom, to avoid deflating the mix. You should get a soft and homogeneous batter.
Pour the batter into a silicone mold by Silikomart. No need to butter and flour it: once baked, the cake comes off perfectly, without breaking. If you don’t have it, a bundt cake pan, buttered and floured, will do just fine.
Bake and let it cook in the preheated oven for about 35 – 40 minutes. It took 35 minutes for my cake. Baking times vary from oven to oven. To check the doneness, insert a toothpick in the center of the cake. If it comes out clean, it’s done. If it’s sticky and wet, the cake is not ready yet.
Let the lemon cake cool completely. Once at room temperature, dust with powdered sugar. Enjoy!
Until the next recipe.
Storage
You can store the Soft Lemon Cake at room temperature for 1 – 2 days, provided it’s kept in an airtight container or covered with plastic wrap. If it’s hot, it’s advisable to store it in a cool, dry place.
Tips
If you like, you can cover the cake with a delicious lemon glaze for an even fresher result. Proceed as follows: put 2 tablespoons of boiling water in a small bowl, gradually add 7 oz of powdered sugar and 2 tablespoons of lemon juice. Mix well with a whisk until you obtain a smooth glaze and cover the cake, letting the glaze drizzle down the sides.
If you like, you can cover the cake with a delicious lemon glaze for an even fresher result. Proceed as follows: put 2 tablespoons of boiling water in a small bowl, gradually add 200 g of powdered sugar and 2 tablespoons of lemon juice. Mix well with a whisk until you obtain a smooth glaze and cover the cake, letting the glaze drizzle down the sides.
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