Lemon Mascarpone Cake Recipe
I know I am a bit of a pig, but I really could eat a whole jar of lemon curd single handedly. It’s so unctuous and rich, I am always looking for recipes which utilise this tart spread, rather than just slathering it on thick white bread and butter. When I stumbled upon this divine Lemon Mascarpone Cake via Not Quite Nigella, who I love, incidentally, I knew it was my kind of cake. This simple recipe is right up my slightly hog like street featuring a) a soft lemon sponge b) a creamy, mascarpone topping and c) large dollops of lemon curd. It was love at first sight.
This beautiful looking bake, thankfully, is super simple and doesn’t take all day to fashion. The cake is made in the style of a classic Vic sponge and you can use your food processor for speed or a bowl with a wooden spoon for additional calories burnt. The top of this lemon sponge is then slathered in cream, mascarpone and lemon curd, with an extra side of lemon curd. If you don’t like lemon *who even are you* this probably isn’t the cake for you. However, if you do, you may well be about to fall in love. This cake also comes with a cooks perk; the cake may dome slightly during baking so you get to hack off the top to create an even surface for the topping, which unless you have steely will power, you can sneak off and eat all by yourself.
This Lemon Mascarpone Cake makes a wonderful centrepiece for a tea party or serve as an elegant pudding with some berries if you like. Or just find a quiet corner, make a cup of tea and indulge your lemon curd obsession.
What a super looking line up for this dream like cake. Please feel free to replace my much loved Stork with soft butter, especially as they still aren’t paying me to be their biggest fan.
Make a standard start to this cake with a lined, deep 20cm baking tin and by pre heating your oven to 160 degrees fan assisted. Then, either in your super helpful food processor or by hand in a large bowl with a hand whisk or wooden spoon, beat the soft butter or Stork with the caster sugar until lighter in both colour and texture.
For extra lemony deliciousness add the zest of a lemon then beat in the eggs one by one, until you have a lovely smooth batter.
Fold in the self raising flour then in a final flourish beat in the milk until well mixed, but not overly so, or your cake will be tough.
Scrape every last drop *but leave enough to eat from the spatula* of cake mixture from the mixer or bowl into your lined tin and bake for 45 to 50 minutes. Your baked cake will be golden, firm to the touch, smelling divine and a skewer will come out clean when poked in the middle.
You can imagine how divine my kitchen was smelling at this point. Leave to cool for 10 minutes then remove from the tin and leave to cool completely on a wire rack.
When you are ready to serve, make the mascarpone topping. Whip the cream until it holds soft peaks using the whisk based device of your choice.
Tip in the mascarpone and 4 tablespoons of the lemon curd then whisk again until thick enough to spread.
If your cake has a slightly pointy or domed top, then slice off a thin layer of cake *eat it all up* then spread on your creamy topping.
Spread over the top in a rustic *messy* layer then swirl in the last couple of tablespoons of lemon curd. If you’re like me it will look particularly rustic.
Sprinkle with something pretty such as the candied rose petals I found lurking at the back of my baking cupboard, lemon zest, glitter, it’s up to you. Then cut into hearty slabs and have with tea or as a pretty, citrus, creamy dessert.
This is literally cake heaven for me. Sponge slathered in cream and lemon curd. A simple, uncomplicated baked treat. No further rambling needed, maybe just an extra dollop of lemon curd.
Lemon Mascarpone Cake Recipe
Makes 1 large cake
You will need a stand mixer, hand mixer or food processor and a lined 20cm deep cake tin
225g Stork or soft butter
225g caster sugar
Zest of a lemon
225g self raising flour
4 tablespoons milk
125ml double cream
6 tablespoon lemon curd
Sprinkles, candied rose petals, lemon zest or other frippery to decorate
Pre heat your oven to 160 degrees and line a deep 20cm baking tin.
In a bowl or your food processor cream the soft butter or Stork with caster sugar until lighter in colour and texture. Add the zest of a lemon then drop in the eggs one at a time, beating well until smooth.
Fold in the flour then finally pour in the milk and give the batter a final mix. Scrape into your lined tin and bake for 45 to 50 minutes or until well risen, golden and a skewer comes out clean when poked in the middle.
Leave to cool for 1o minutes before removing from the tin and leaving to cool completely on a wire rack.
For the topping whisk the cream until it holds soft peaks then add the mascarpone and 4 tablespoons of the lemon curd until thick but still spreadable.
To assemble, cut a slice off the top of your cooled cake if it has domed to level the surface then spread with the mascarpone cream. Swirl through the remaining lemon curd then decorate with candied rose pieces, sprinkles, glitter, lemon zest or any other decoration of your choice.
Serve in large slabs with more lemon curd if you like. Leftovers will keep in the fridge for 2 to 3 days.