The lemon moelleux cake is a soft and creamy French gluten-free dessert that is very simple to make. Like the lemon caprese cake, a typical dessert from the Campania region made with almonds and lemon, this cake also demonstrates that you can achieve an excellent dessert even without flour and yeast. In fact, the lemon moelleux cake is made with mascarpone, yogurt, eggs, sugar, cornstarch, and lemon zest and juice, therefore without all-purpose flour, without yeast, and thus gluten-free. It is an ideal dessert for those who cannot consume gluten. But not only that, all these ingredients combined give life to a cake so soft it’s almost creamy on the palate. A texture so pleasant that combined with the unmistakable fragrance and aroma of lemon make this cake truly irresistible! Moreover, it is a dessert that literally takes five minutes to prepare because you just need to mix all the ingredients together with a whisk without special equipment and without making a mess in the kitchen.
The preparation is very simple: mix mascarpone and sugar in a bowl and then add the eggs, yogurt, cornstarch, the zest, and juice of one lemon. Pour the obtained batter into a baking pan lined with parchment paper and bake for about 50 minutes at 356 degrees Fahrenheit.
Perfect to enjoy as an afternoon snack or as a dessert after a meal, whether with family or guests, prepare this lemon moelleux cake. Only 6 ingredients, 5 minutes to mix and you’ll get a truly delicious dessert!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients for making the Lemon Moelleux Cake
- 11.3 oz mascarpone
- 5.3 oz yogurt (lemon or plain)
- 3 eggs
- 4.2 oz sugar
- 3.2 oz gluten-free cornstarch
- 1 lemon
- powdered sugar (for garnish)
Tools for making the Lemon Moelleux Cake
- 1 Bowl
- 1 Hand whisk
- 1 Pan
- Parchment paper
- 1 Oven
Steps for making the Lemon Moelleux Cake
Prepare the lemon moelleux cake by placing the mascarpone and sugar in a bowl. Start combining the two ingredients and then add the eggs. Mix well until you have a well-combined mixture.
Also add the yogurt and cornstarch and mix again well.
Finally, add the juice and grated zest of one organic lemon and mix again until you have a smooth and homogeneous batter.
Pour the batter into an 7-inch diameter pan lined with parchment paper and bake in a preheated oven at 356 degrees Fahrenheit for about 50 minutes.
Remove the cake from the oven and let it cool before removing it from the pan and serving.
Decorate with powdered sugar and a few slices of lemon and serve.
Simo and Cicci recommend
You can store the lemon moelleux cake in the fridge for up to 3-4 days.
You can replace the mascarpone with another creamy cheese such as ricotta or Philadelphia.
You can use lemon yogurt which will give the cake an even more intense lemon flavor, or alternatively plain natural yogurt.
Since you will need both the zest and juice of the lemon, it is highly advisable to use organic lemons for this cake.
To check for perfect cooking, if you do the toothpick test do not place it at the center of the cake which will still be moist, but place it about 0.8 inches from the center. If the toothpick comes out dry, then the cake is ready, otherwise extend the cooking time and if necessary, to avoid darkening the cake too much on the surface, you can cover it with a sheet of aluminum foil.
