The lemon loaf cake is a soft and delicious dessert, perfect for breakfast or an everyday snack. A very simple, genuine recipe that can be prepared in a few minutes. I could tell you that it is also butter-free, but I used mascarpone in the batter, which makes this loaf cake soft and delicious.
A fragrant dessert because the batter is also enriched with lemon juice. For this recipe, I recommend using untreated lemons, as the zest will also be used for an even more citrusy aroma. A variation of the loaf cake with milk chocolate chips, which is equally soft and delicious.
Perfect also as a dessert after a dinner with friends, this loaf cake will conquer everyone’s palate. Curious to find out how to prepare it? Then read the recipe, because the lemon and mascarpone loaf cake will be ready in a click!
If you are interested in other loaf cake recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 413.31 (Kcal)
- Carbohydrates 58.68 (g) of which sugars 25.10 (g)
- Proteins 8.37 (g)
- Fat 18.68 (g) of which saturated 10.53 (g)of which unsaturated 0.93 (g)
- Fibers 0.92 (g)
- Sodium 47.07 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 2/3 cup sugar
- 1 cup mascarpone
- 1 1/2 lemon juice (and zest)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tbsps milk
- powdered sugar (as needed)
Tools
- Loaf Cake Pan
- Mixer
- Mixing Bowl
- Parchment Paper
- Citrus Juicer
- Grater
Steps
First, beat the eggs well with the sugar using an electric mixer for at least 10 minutes until they become light and frothy. Then add the mascarpone and the well-washed, untreated lemon zest and continue mixing with the mixer.
Then pour in the juice while continuing to beat with the electric mixer and then the flour, baking powder, and milk. Continue mixing until you obtain a smooth batter without lumps. Pour the batter into a 10-inch loaf cake pan lined with parchment paper.
Then bake the loaf cake in a preheated oven at 350°F with the static function for 50 minutes. Obviously, cooking times are relative because they also depend a lot on the type of oven you have. To check if it’s done, use the toothpick test. If it comes out dry, the dessert is ready. Otherwise, continue cooking for the necessary time.
As soon as the loaf cake is ready, take it out of the oven and let it cool. Then remove it from the pan, dust with powdered sugar, and serve.
Storage and Tips for Lemon Loaf Cake
The lemon and mascarpone loaf cake can be stored in a cool, dry place for 3 or 4 days covered with a glass dome.
FAQ Questions and Answers for Lemon Loaf Cake
What can I substitute for mascarpone?
You can use ricotta as an alternative.
