Fragrant and incredibly delicious, the CREAMY LEMON AND MASCARPONE SOUFFLE CAKE is a quick and easy recipe for a cheese cake that melts in your mouth!
So simple to make, you can fill it with jam, cream, or whipped cream once baked, or enjoy it plain because it’s always delicious!
Enjoy the creamy lemon and mascarpone cake cold from the fridge now that it’s summer, add a scoop of ice cream on top, it will be amazing!
Follow me in the recipe as we prepare this fragrant and delicious dessert together with lemon and mascarpone.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 9.5 inch diameter
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 5.3 oz sugar
- 1 pinch salt
- 17.6 oz mascarpone
- 1 organic lemon zest
- 1.2 cups all-purpose flour
- 1 teaspoon baking powder
- as needed jam (for filling)
- as needed powdered sugar (for dusting)
Steps
To prepare this delicious lemon cake with mascarpone batter, start by separating the eggs into yolks and whites, add a pinch of salt to the whites and, with the help of an electric whisk, beat them until stiff peaks form.
Add the sugar to the yolks and also beat these with the electric whisk until you have a nice fluffy and frothy mixture.
Add the mascarpone and grated lemon zest, continuing to whisk until you have a creamy and homogeneous mixture.
Incorporate the flour and baking powder by sifting them well, then mix with a spatula to achieve a smooth, creamy, lump-free batter.
Gently fold in the beaten egg whites using a spatula, using light movements from the bottom up to avoid deflating them.
When the batter is smooth and creamy, pour it into a baking tin lined with parchment paper, level it out, and bake in a preheated static oven at 320°F for about 50 minutes.
Once baked, let the cake cool in its pan, then fill as desired with jam or fruit preserves, or even fresh fruit, cream, or whipped cream. I topped it with cherry preserves and powdered sugar, delicious!
… Vane’s tips
The creamy mascarpone and lemon cake, once baked, can be stored for three days, the last two preferably in the fridge, especially if you make it during the summer.
You can substitute the mascarpone with the same amount of ricotta, and replace the lemon with orange.
You can substitute the mascarpone with the same amount of ricotta, and replace the lemon with orange.
