Description
A delightful cake blending creamy mascarpone with zesty lemon for a melt-in-your-mouth experience.
Ingredients
Scale
- 1 Organic Lemon (for zest and juice)
- 100 g Sugar
- 125 g Soft Butter
- 2 Large Eggs (room temperature)
- 150 g Mascarpone
- 200 g All-purpose Flour
- 1 tsp Baking Powder
- 150 g Powdered Sugar (for glaze)
- Edible Flowers (optional, for garnish)
Instructions
- Preheat your oven: Begin by preheating your oven to 150°C (fan) or 170°C (conventional). Grease a small loaf pan generously.
- Prepare the lemon: Zest your lemon carefully, then juice it, setting both aside for later.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs: Crack in the eggs one at a time, beating well after each addition.
- Fold in the ingredients: Gently fold in the lemon zest, juice, and mascarpone, then sprinkle in the flour and baking powder until just combined.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Glaze it: Whisk the powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
Notes
For a lighter option, substitute Greek yogurt for mascarpone. You can also use lime instead of lemon for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg