Lemon Mascarpone Cake

Well, its been a while hasn’t it 🙂

Ive still been meal planning, still been baking, and starting tomorrow i’ll be back to blogging.

I posted a picture of this cake on FaceBook last week and a friend of mine asked for the recipe. I have to admit….i tweaked a Mary Berry *shock horror gasp* 😉



For The Cake

  • 2 small lemons
  • 275g softened butter
  • 275g caster sugar
  • 275g self raising flour
  • 2 level tsp baking powder
  • 4 eggs

For The Filling And Icing

  • 1 bag icing sugar
  • 1 large tub mascarpone

To Decorate

  • 1 large lemon
  • 50g caster sugar
  1. Grease and line 2 round cake tins. Using a potato peeler remove the zest from the large lemon and cut into thin strips. Place the strips in a small saucepan with 25g of the caster sugar and a little boiling water. Boil for 1 minute. Remove with a slotted spoon and place on baking parchment on a oven tray. Scatter with the remaining 25g caster sugar and place in a low oven set at 110 for an hour to dry out. Juice the lemon and set aside for later use.
  2. Quarter the 2 whole lemons and place in a pan. Cover with water, bring to the boil and simmer for 20 minutes. Drain, reserving the liquid and remove any pips.
  3. Place the lemon pieces in a food processor and blitz to a smoothish pulp. Transfer to a small bowl. Add all the remaining ingredients to the processor and blend until smooth. Lift out the blade and stir in half of the lemon pulp.
  4. Divide the mixture evenly between the 2 tins and bake for 30 minutes or until golden brown (or it passes the skewer test). Leave to rest for 5 minutes in the tin then turn out and remove baking parchment. Cool on a wire rack.
  5. To make the mascarpone filling. In a bowl cream the mascarpone with icing sugar and the reserved liquid from the boiled lemons until you have the desired level of sweetness. Personal choice here people. Then add the reserved lemon pulp.
  6. Cut the cakes in half (for 4 layers) or just use the mascrapone to sandwich the 2 cakes together (as i did).
  7. Use the remaining lemon juice added to icing sugar to make a runny icing and pour onto the top of the cake and let it drip down the sides. Sprinkle with the crispy pieces of lemon zest.


I gotta tell you…this was scrummy! 😉


6 thoughts on “Lemon Mascarpone Cake

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