The SOFT LEMON AND MASCARPONE CAKE is a delicious dessert that is easy and quick to make, a tall and very soft, moist cake with an intoxicating lemon aroma. Prepare the mascarpone and lemon cake for the whole family’s breakfast and snack, it remains very soft for several days, you will be amazed at how good and easy it is to prepare.
To prepare this lemon dessert with mascarpone batter, it is important to use untreated lemons, as we will use the juice and the zest. Wash the lemon peel well because it is porous and can hold a lot of dirt.
Eat it in its simplicity, with a little powdered sugar sprinkled on top or filled with jam, chocolate, or cream, it is the perfect cake even for an important occasion.
Follow me in the recipe and let’s prepare together this delicious mascarpone cake scented with lemon! WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL FOR THIS DELICIOUS CAKE
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 9-inch pan diameter
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 cup sugar
- sunflower oil
- 1 lemon juice
- 1 lemon zest
- 2 ½ cups all-purpose flour
- 8.8 oz mascarpone
- 1 packet baking powder
- as needed powdered sugar
Steps
To prepare the lemon and mascarpone cake, start by taking a large bowl and put the three eggs with the sugar in it. Use an electric mixer to whip these ingredients well; you need to get a puffy and foamy mixture.
Add the oil and continue to mix with the mixer, then add the mascarpone and work with the beater to blend all the ingredients together.
Take the lemon, make sure to use untreated lemon, then grate the zest and squeeze it to get the juice, add the grated zest and juice into the batter, and mix well.
Incorporate the last ingredients, the flour with the baking powder, sifting them well, and mix until you have a beautiful creamy batter without lumps.
Take the mold, mine is 9 inches with high edges, so you can use a 10-inch mold with lower edges. Line the inside with baking paper, level, and go bake in a preheated static oven at 350°F for about 35-40 minutes.
Do the toothpick test, remove the cake from the oven, and let it cool from its mold; once cooled, serve it with powdered sugar on top.
… Vane’s tips
The lemon and mascarpone cake keeps for up to five days; put it on a plate under a cake dome, or wrap it in plastic wrap.
You can replace the lemon with orange; here too, remember to use organic, untreated orange.
