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Lemon Mascarpone Cake

Lemon Mascarpone Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (200g) granulated sugar
  • 2 tbsp freshly grated lemon zest
  • 2 large eggs
  • 1 cup (8 oz) mascarpone cheese
  • 1/2 cup (120ml) vegetable oil
  • 1/3 cup (80ml) fresh lemon juice
  • 1/2 cup (120ml) whole milk
  • 1 cup (120g) powdered sugar
  • 2 to 3 tbsp fresh lemon juice

Method
 

  1. Mix the flour, baking powder, baking soda, and salt. Rub the sugar and lemon zest together until fragrant.
  2. Whisk the sugar mixture with eggs, mascarpone, oil, 1/3 cup lemon juice, and milk until smooth.
  3. Stir the dry ingredients into the wet just until no dry flour remains.
  4. Bake at 350°F (175°C) in a greased and lined 9x5-inch loaf pan for 50 to 60 minutes, until a toothpick comes out clean. Cool completely.
  5. Whisk the powdered sugar with 2 to 3 tbsp lemon juice to make a thick but pourable glaze.
  6. Pour the glaze over the cooled cake and slice to serve.

Notes

Cool the cake completely before glazing or the glaze will melt and soak in too much. For extra lemony flavor, brush the warm cake with a lemon syrup (1/4 cup lemon juice + 2 tbsp sugar heated until dissolved) before glazing.