Description
A soft Lemon Mascarpone Tea Cake with fresh lemon juice and zest, topped with a silky mascarpone frosting. Perfect for brunch, afternoon tea, or an elegant dessert.
Ingredients
200 g all-purpose flour
150 g granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
120 ml softened butter
2 eggs
120 ml milk
Zest of 1 lemon
60 ml fresh lemon juice
1 teaspoon vanilla extract
Mascarpone Topping:
250 g mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla
2 tablespoons heavy cream
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F (175°C) and prepare an 8-inch cake pan.
2. Whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar, then beat in the eggs, vanilla, lemon zest, and lemon juice.
4. Alternate adding the dry ingredients and milk until just combined.
5. Bake for 35–40 minutes and cool completely.
6. Beat together the mascarpone topping ingredients until smooth.
7. Spread over the cooled cake, garnish, and serve.
Notes
Use fresh lemon juice for the brightest flavor.
Avoid overmixing the mascarpone.
Refrigerate leftovers for up to five days.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 345
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg