Description
A delightful cake featuring zesty lemon and creamy mascarpone, perfect for any occasion.
Ingredients
Scale
- 1 Organic Lemon (for zest and juice)
- 100 g Sugar
- 125 g Soft Butter
- 2 Large Eggs (room temperature)
- 150 g Mascarpone
- 200 g All-purpose Flour
- 1 tsp Baking Powder
- 150 g Powdered Sugar (for glaze)
- Edible Flowers (optional, for garnish)
Instructions
- Preheat your oven to 150°C (fan) or 170°C (conventional). Grease a small loaf pan (18 cm base length).
- Zest and juice the lemon, setting both aside.
- Creaming the butter and sugar together until fluffy and pale.
- Incorporate the eggs one at a time, beating well after each addition.
- Blend in the lemon zest, lemon juice, mascarpone, flour, and baking powder, mixing just until combined.
- Bake the cake for 50-60 minutes, until a toothpick comes out clean.
- Cool the cake on a rack for 10 minutes before transferring it to cool completely.
- Finish with a glaze made from powdered sugar and lemon juice.
Notes
Best served with tea or lemonade. Can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg