Dessert
Lemon Cake with Lemon Curd and Mascarpone Whipped Cream
2 hServes 10Nutri-Score D€€
D
2 h
2 hLemon Cake with Lemon Curd and Mascarpone Whipped Cream
what you need
Ingredients
butter (softened, plus extra for greasing)Dairy200 g
caster sugarPantry200 g
eggs (room temperature)Dairy4 pieces
lemon zest (finely grated)Produce2 pieces- lemon juice (freshly squeezed)Produce60 ml
plain flour (sifted)Pantry220 g- baking powderPantry10 g
saltSpices2 g
milkDairy60 ml- lemon curdPantry250 g
- mascarpone (cold)Dairy250 g
- double cream (cold)Dairy200 ml
- icing sugar (sifted)Pantry40 g
per serving
Nutrition
366kcal
- Carbs
- 34 g
- Proteins
- 5 g
- Fat
- 24 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer
Cake pan ×2
Oven- Cooling rack
Spatula
Grater
step by step
Method
- Step 1
Prepare the pans and oven
- Preheat the oven to 180 °C.
- Grease the cake pans and line the bases with baking paper.
- Step 2
Cream the butter and sugar
- Beat the softened butter with the caster sugar until pale and fluffy.
- Beat in the eggs one at a time.
- Add the lemon zest and lemon juice.
- Step 3
Make the batter
- Fold in the sifted flour, baking powder and salt.
- Loosen the batter with the milk until smooth.
- Step 4
Bake the cakes
- Divide the batter between the prepared pans.
- Bake until golden and a skewer comes out clean.
- Leave to cool in the pans, then turn out onto a cooling rack.
- Step 5
Whip the mascarpone cream
- Whip the cold mascarpone with the double cream and icing sugar until firm peaks form.
- Chill until needed.
- Step 6
Assemble the cake
- Spread lemon curd over the first sponge layer.
- Add a layer of mascarpone cream and top with the second sponge.
- Cover the cake with the remaining cream and swirl the top.
- Finish with a spoonful of lemon curd.
most cooked first