Nutrition Facts
8 servings
8
Recipe for Lemon and Mascarpone Fondant Cake
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If you're looking for a dessert that is both soft and tangy, this lemon and mascarpone cake is perfect for you. This cake is simply melting and surprising. It has won over my loved ones, even those who are usually resistant to lemon. With its creamy texture and lemony aroma, it will delight the taste buds of both young and old. Its texture is perfect. I just hope you'll enjoy it too. In any case, I'm sharing it with you today.
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125 Butter
3 Egg yolk
1 Egg
150 Powdered sugar
200 Flour
½ Baking powder
1 pinch Salt
180 Mascarpone
Juice of 2 organic lemons
Zest of a lemon
For the icing
Icing sugar
2 Lemon juice
Directions
1
Preheat the oven to 180°C. In a small saucepan, melt the butter. In a mixing bowl, whisk the egg yolks and sugar until creamy. Gradually add the flour, baking powder, a pinch of salt, lemon zest, and mix everything together. Add the mascarpone, butter, whole egg, and lemon juice and mix well.
2
Finally, pour the mixture into a baking mold lined with parchment paper and bake for about 50 minutes (up to 1 hour) in a preheated oven at 180°C (the cake is done when a knife inserted into the center comes out clean). The cake will rise while baking and will deflate as it cools. This is normal. Wait until it is completely cool before putting the icing on top (a mixture of powdered sugar and lemon juice).
Ingredients
Sure! Please provide the text you would like translated.
125 Butter
3 Egg yolk
1 Egg
150 Powdered sugar
200 Flour
½ Baking powder
1 pinch Salt
180 Mascarpone
Juice of 2 organic lemons
Zest of a lemon
For the icing
Icing sugar
2 Lemon juice
Directions
Directions
1
Preheat the oven to 180°C. In a small saucepan, melt the butter. In a mixing bowl, whisk the egg yolks and sugar until creamy. Gradually add the flour, baking powder, a pinch of salt, lemon zest, and mix everything together. Add the mascarpone, butter, whole egg, and lemon juice and mix well.
2
Finally, pour the mixture into a baking mold lined with parchment paper and bake for about 50 minutes (up to 1 hour) in a preheated oven at 180°C (the cake is done when a knife inserted into the center comes out clean). The cake will rise while baking and will deflate as it cools. This is normal. Wait until it is completely cool before putting the icing on top (a mixture of powdered sugar and lemon juice).
Notes
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Revanui
I followed the recipe exactly, and after the cooking time, I took out the cake, which was not cooked enough. I put it back in the oven for 10 minutes at 180°C. In the end, it looks like a pound cake with a taste of lemon. Not really fluffy. I won't make it again. -
rosa
Can it be frozen? -
Kishmine
A delight for the taste buds of both adults and children :) Thank you for this excellent recipe that is easy to make. -
Nini
Very good cake! A recipe that has reconciled me with lemon. Thank you for sharing! -
Rosoal
Not great
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