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Instructions:
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Alternately add the flour mixture and the heavy cream and milk to the butter mixture, starting and ending with the flour. Mix until just combined, being careful not to overmix the batter.
Step 2: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Mascarpone Frosting
While the cakes are cooling, make the mascarpone frosting. In a large bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture until smooth and creamy.
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until smooth and well combined. If you prefer an extra lemony flavor, fold in the lemon juice at this stage. The frosting should be light, fluffy, and spreadable.
Step 4: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving platter or cake stand. Spread a generous layer of the mascarpone frosting on top of the cake, smoothing it evenly to the edges. Place the second cake layer on top and press down gently to secure it.
Spread the remaining frosting over the top and sides of the cake, smoothing it out with a spatula. If desired, garnish the top with fresh lemon zest for an added burst of citrus flavor and a visually appealing touch.
Step 5: Serve and Enjoy
Allow the cake to rest for at least 30 minutes to set the frosting before slicing. This will also give the flavors a chance to meld together. Serve and enjoy this zesty, creamy delight with a cup of tea or coffee!
Why You’ll Love This Lemon-Infused Cream Cake with Mascarpone Frosting:
- Citrusy and Creamy: The combination of fresh lemon juice and zest in the cake gives it a refreshing, bright flavor, while the mascarpone frosting adds a creamy, luxurious touch.
- Light and Fluffy: The cake itself is light and airy, while the mascarpone frosting is smooth and fluffy, making each bite a perfect balance of textures.
- Perfect for Any Occasion: Whether it’s a birthday, spring gathering, or afternoon tea, this cake fits the bill. Its refreshing citrus flavor and indulgent frosting make it an ideal treat for any celebration.
- Elegant and Beautiful: The delicate lemon flavor and the creamy white frosting make this cake as visually stunning as it is delicious. It’s a showstopper that will impress your guests.
Tips for the Perfect Lemon-Infused Cream Cake:
- Use Fresh Lemons: For the best flavor, always use fresh lemon zest and juice. The zest contains aromatic oils that bring out the full citrus flavor.
- Chill the Mascarpone: Make sure your mascarpone cheese is softened to room temperature before making the frosting. Chilled heavy cream helps create a fluffier frosting.
- Layer the Frosting: For a more luxurious look, pipe the frosting around the edges of the cake to create a decorative border.
- Store Properly: Keep any leftover cake in an airtight container in the fridge for up to 3 days. The cake will stay moist, and the flavors will continue to develop.
Variations to Try:
- Berry Garnish: Top the cake with fresh berries, like raspberries or blueberries, for a burst of color and flavor that complements the lemon.
- Lemon Curd Filling: For an extra lemony kick, add a layer of lemon curd between the cake layers before frosting.
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend to make this cake gluten-free without compromising flavor.
This Lemon-Infused Cream Cake with Mascarpone Frosting is a dessert that’s as delightful to eat as it is to look at. The tangy lemon flavor combined with the rich, creamy frosting makes it a memorable treat for any occasion. Whether you’re serving it for a special celebration or just treating yourself, this cake is sure to impress and satisfy your sweet tooth!
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