Lemon Mascarpone Cake

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Lemon Mascarpone Cake


Ingredients

Cake pan

  • 1-2 tablespoons melted butter 
  • 1-2 tablespoons flour


Cake

  • 325g plain/all-purpose flour
  • 25g corn starch/corn flour
  • 2 teaspoons baking powder
  • 180g butter
  • 250g mascarpone cheese
  • 250g sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup lemon juice (125ml)
  • 1 teaspoon lemon zest
  • ¼ cup milk (125ml)


Method 

  • Preheat the Oven – Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
  • Prepare the Cake Pan – Melt the butter and use it to grease the cake pan. Dust the pan with flour, ensuring an even coating.
  • Sift Dry Ingredients – In a bowl, sift together flour, cornstarch, and baking powder. Mix well and set aside.
  • Cream Butter and Mascarpone – In a mixing bowl, combine the melted butter, mascarpone cheese, and sugar. Using a handheld mixer, beat until the mixture is smooth and creamy.
  • Incorporate Eggs – Add eggs one at a time, beating well after each addition until fully combined.
  • Add Vanilla – Stir in the vanilla extract and mix until combined.
  • Combine Dry and Wet Ingredients – Gradually add the sifted dry ingredients, a few tablespoons at a time, while beating until fully incorporated.
  • Add Lemon – Mix in the lemon juice and zest until evenly combined.
  • Add Milk – Pour in the milk and beat until the batter is smooth and well-mixed.
  • Pour Batter – Transfer the cake batter into the prepared cake pan and spread it evenly.
  • Bake – Place the pan in the oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve – Let the cake cool in the pan for 20 minutes before transferring it to a cake stand or plate. Dust the top with powdered sugar before serving.

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