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Photo credit: © Eatwell101.com
This lemon cake is a triple pleasure to make, serve and enjoy! And by the next day, it’s still very good because you will eat it cool from the fridge, slightly hardened!
Ingredients list: Frosted Lemon Cake
- 4 1/2 ounces (125g) butter, softened
- 2 csp of grated lemon zest
- 1 1/2 cup (275g) caster sugar
- 3 eggs
- 2 cups (225g) self-raising flour
- 1/2 cup (125ml) milk
- 1/4 cup (60ml) lemon juice
For the mascarpone frosting:
- 1 1/4 cup (300ml) double cream
- 1/2 cup (70g) icing sugar
- 2 csp of grated lemon zest
- 5 1/4 ounces (150g) mascarpone
Cooking instruction: Lemon Cake
1. Preheat oven to 360°F (180°c), butter a 8 inches (20cm) diameter round pan. Line the bottom with parchment paper.
2. Prepare the frosting: whip the cream with the lemon zest, sugar, then mascarpone.
3. Put the double cream together with butter, lemon zest and sugar. Add eggs one at a time mixing well after each addition. Pour the milk and lemon juice then add flour.
4. Pour the batter into the pan and bake for 50 minutes in the oven. Unmold after 5 minutes of cooling on a rack.
5. Cut the cooled cake into thick slices horizontally. Then put a layer of frosting between each slice. Also cover the top with mascarpone cream. Serve cold.
Tips: to be successful when cutting the cake into 3 parts, the cake must be the right height. So, by following the amounts given you really have to use a that is to say really use a mold of 8 inches (20cm) in diameter. A soufflé dish in pyrex, with the parchment paper in the bottom will played this role perfectly! Wait until the cake has well cooled, and finally cut with a very large knife, sawing patiently and gently.
