Cake Ingredients:
- 230g unsalted butter, room temperature
- ½ tsp. kosher salt
- 1 ½ cups white sugar
- 1 tsp. vanilla essence
- 2 tbsp. finely grated lemon zest
- ½ cup sour cream
- 4 large eggs
- ⅓ cup fresh lemon juice
- 2 ½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 cup buttermilk
Lemon Infusion:
- 14 oz sweetened condensed milk
- ¼ cup fresh lemon juice
Luscious Lemon Mascarpone Cream:
- 340g mascarpone cheese, softened
- 1 ½ cups heavy cream
- 1 cup powdered sugar
- 1 tsp. vanilla essence
- 1 tsp. lemon zest
Directions:
- Begin by heating your oven to 180°C (350°F) and lining a 9×13 inch baking pan with parchment paper.
- In a large bowl, whip the butter, sugar, salt, vanilla, and lemon zest with a mixer until fluffy. Mix in the eggs, lemon juice, and sour cream until uniformly smooth.
- Gradually blend in half the flour with the buttermilk, baking powder, and baking soda, then add the remaining flour and buttermilk, stirring until just mixed. Avoid overworking the batter.
- Transfer the batter to the pan and bake for 30-40 minutes. Test doneness with a toothpick—it should come out clean.
- Let the cake rest in the pan, then pierce it all over with a wooden spoon handle.
- Combine condensed milk and lemon juice, pour over the cake, and let it seep into the holes.
- For the frosting, whip heavy cream, salt, vanilla, and sugar to stiff peaks, then fold in mascarpone cheese until well blended.
- Spread the mascarpone cream over the cooled cake, add zest, and garnish with lemon slices if desired.
Baking Wisdom:
- Room temperature ingredients blend better, so let your butter, eggs, and mascarpone cheese warm up before starting.
- Fluff your flour before measuring to avoid a heavy cake.
- A light hand makes for a tender cake—don’t overmix your batter.
- Parchment paper is your friend for even baking and easy removal.
- Cool your cake before frosting to prevent a melty mess and keep the cake’s structure.
This cake offers a zesty, creamy celebration in every bite—enjoy your baking!
