Experience the refreshing zest of this Classic French Lemon Cake, a delightful recipe that blends traditional French baking with the creamy richness of mascarpone. Perfectly balanced with the tanginess of lemon and the sweetness of powdered sugar, this cake is light yet indulgent. Enhanced with a touch of milk and optional bicarbonate for fluffiness, each slice offers a soft, moist texture and a burst of lemon flavor that’s sure to brighten any day.
Why You’ll Love This:
- Citrus Freshness: The use of fresh lemons gives this cake a vibrant, natural citrus flavor that’s both refreshing and invigorating.
- Creamy Texture: Mascarpone adds a luxurious creaminess to the cake, making it richer and more satisfying than your typical lemon cake.
- Versatile Dessert: Perfect for teatime, dessert, or special occasions, this lemon cake adapts beautifully to various culinary needs and preferences.
Perfect Occasion: This lemon cake is suited for a variety of events and settings:
- Afternoon Tea: Serve it as a sophisticated treat to brighten up your afternoon.
- Special Celebrations: Whether it’s a birthday, anniversary, or a spring gathering, this cake makes a delightful centerpiece.
- Casual Desserts: Ideal for a casual family dessert or when entertaining friends.
Decoration Tips:
- Lemon Glaze: Top the cake with a glaze made from lemon juice and additional powdered sugar for an extra lemony kick.
- Edible Flowers: Decorate with edible flowers like violets or marigolds for a charming and colorful presentation.
- Powdered Sugar Dusting: A simple dusting of powdered sugar can enhance the visual appeal and add a light sweetness.
Ingredients:
- 300g of flour
- 4 eggs
- 160g of powdered sugar + 5 tablespoons for dusting
- 1 teaspoon of milk
- Juice and zest of 3/4 lemons
- 110g of butter
- 170g of mascarpone
- 2 teaspoons of baking powder
- 1/2 teaspoon of bicarbonate of soda (optional)
Instructions:
- Preheat Oven: Preheat your oven to 180°C (350°F) and grease a cake tin.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, and bicarbonate of soda if using.
- Cream Butter and Sugar: In another bowl, cream together the butter and 160g of powdered sugar until fluffy.
- Add Eggs and Mascarpone: Beat in the eggs one at a time, then mix in the mascarpone.
- Incorporate Lemon: Stir in the lemon juice and zest, then add the teaspoon of milk.
- Combine Mixtures: Gradually mix the dry ingredients into the wet mixture until smooth.
- Bake: Pour the batter into the prepared tin and bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan, then turn out onto a serving plate. Dust with the remaining powdered sugar.
Enjoy this Classic French Lemon Cake with Mascarpone, a perfect blend of citrusy zest and creamy indulgence that’s sure to delight any palate!
