Description
A zesty delight that combines fluffy lemon cake with creamy mascarpone frosting, perfect for any occasion or simply indulging your sweet tooth.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 4 large eggs
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup mascarpone cheese
- ½ cup heavy cream
- ¼ cup powdered sugar
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (about three minutes).
- Add eggs one at a time, mixing well after each addition. Incorporate lemon zest and lemon juice until smooth.
- Gradually fold in dry ingredients until just combined. Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Cool in pans for ten minutes before transferring to wire racks.
- In a bowl, beat together mascarpone cheese, heavy cream, powdered sugar, and lemon zest until smooth and creamy.
- Once the cakes are completely cooled, spread frosting between layers and over the top.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg