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.
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.
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).
0 servings
8
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EN