This moist lemon cake is a delightful treat, bursting with the fresh flavors of lemon and offering a perfectly balanced sweet and tangy taste. Made with mascarpone for added richness and a light lemon glaze, this cake is soft, buttery, and incredibly satisfying. Whether for a special occasion or an afternoon snack, this lemon cake will brighten up any day with its refreshing citrus flavor.
Why You’ll Love This Recipe:
You’ll love this lemon cake for its tender, melt-in-your-mouth texture and vibrant lemon flavor. The mascarpone makes the cake extra rich, while the fresh lemon juice and zest give it a tangy kick. The lemon glaze on top adds the perfect touch of sweetness, making every bite a refreshing burst of flavor.
Perfect Occasion:
This lemon cake is perfect for brunch, afternoon tea, or a light dessert after dinner. Its bright, tangy flavor makes it ideal for spring or summer gatherings, and it pairs wonderfully with coffee, tea, or even a glass of lemonade. It’s also an excellent choice for gifting or enjoying as a quick, homemade treat.
Decoration Tips:
Top the cake with a drizzle of lemon glaze and sprinkle with extra lemon zest for a beautiful, simple finish. You can also add thin lemon slices for decoration, or serve it alongside fresh berries for an extra burst of color and flavor.
Ingredients (for 10 servings):
- 300g all-purpose flour
- 4 large eggs
- 160g powdered sugar (plus 5 tbsp for the glaze)
- 1 tsp milk
- Juice and zest of 3-4 lemons
- 110g unsalted butter, softened
- 170g mascarpone
- 2 tsp baking powder
- ½ tsp baking soda (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and flour a loaf pan or line it with parchment paper. - Prepare the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and 160g of powdered sugar until light and fluffy. Add the mascarpone and mix until fully incorporated. Beat in the eggs one at a time, ensuring each is fully combined before adding the next. - Add the Lemon Zest and Juice:
Stir in the zest and juice of 3-4 lemons, depending on how tangy you want the cake. Mix well. - Mix the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and optional baking soda. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. - Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. - Prepare the Lemon Glaze:
While the cake bakes, prepare the glaze by mixing 5 tablespoons of powdered sugar with 1 teaspoon of milk and enough lemon juice to create a smooth, pourable consistency. - Cool and Glaze:
Once the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake. - Serve:
Slice and enjoy this moist, zesty lemon cake. It’s perfect with a cup of tea, coffee, or as a refreshing treat on its own.
Tips:
- For added moisture, poke small holes in the top of the cake and pour the glaze over while it’s still warm.
- You can add a hint of vanilla extract for a subtle sweetness that pairs well with the lemon.
Enjoy your beautifully moist lemon cake, full of vibrant flavor and perfect for any occasion!
