This lemon cake recipe 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 for Lemon Cake Recipe
- 4 1/2 ounces (125g) butter, softened
- 2 tsp 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
1. Preheat oven to 360°F (180°c), butter an 8-inch (20cm) diameter round pan. Line the bottom with parchment paper.
2. Prepare the frosting: whip the cream with the lemon zest, sugar, tand hen 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 cooled well, and finally cut with a very large knife, sawing patiently and gently.
Lemon Cake Recipe
by eatwell101
Yield:
Prep Time: min
Cook Time: min
Easy Lemon Cake Recipe ideas
Ingredients
- 4 1/2 ounces (125g) butter, softened
- 2 tsp 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
Instructions
- Preheat oven to 360°F (180°c), butter an 8-inch (20cm) diameter round pan. Line the bottom with parchment paper.
- Prepare the frosting: whip the cream with the lemon zest, sugar, tand hen mascarpone.
- 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.
- Pour the batter into the pan and bake for 50 minutes in the oven. Unmold after 5 minutes of cooling on a rack.
- 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.
Recipe Notes
- 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 cooled well, and finally cut with a very large knife, sawing patiently and gently.
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