Lemon Mascarpone cake

The Ultimate Lemon Cake Recipe for Soft, Moist Layers and a Tangy Twist. It is very easy to make, without eggs and butter. It will leave you mesmeriszed after every bite!

Equipment

1 Electric mixer
2 x 7 inch/ 18 cm cake pans see below options for other sizes

Author: Daniela Lambova

Ingredients

For the layers:

▢ 1 ½ cups/ 180 g all-purpose flour
▢ 2 tbsp/ 10 g cornstarch , or potato starch
▢ 1 teaspoon baking powder
▢ 1 teaspoon baking soda
▢ ⅓ teaspoon salt
▢ 1 cup/ 200 g sugar
▢ Zest of 1 lemon , and/ or 1 teaspoon lemon extract
▢ 1 ⅔ cups / 400 g plain yogurt, full fat
▢ ⅓ cup / 80 ml olive oil , or vegetable oil

For the frosting:

▢ 17.6 oz / 500 g mascarpone
▢ 2 teaspoon lemon extract
▢ ⅞ cup/ 200 g sour cream
▢ ½ cup/ 60 g powdered sugar

For the glaze:

▢ 5.3 oz/ 150 g white chocolate
▢ Juice from 1 lemon

Instructions

Layers:

Grease very well two 7 inch/ 18 cm cake pans and line them with circles of baking paper.
Preheat the oven to 350°F/ 180°C.
In a bowl combine the flour, starch, baking powder and salt. Mix well and set aside.
In a large bowl place the sugar, the lemon extract/ zest and the olive oil. Whisk very well.
Add half of the yogurt, mixed with the baking soda and whisk again until smooth.
Using a rubber spatula gradually add the dry ingredients, alternating with the yogurt.
Divide the mixture between the two prepared baking pans. Bake for about 35-40 minutes or until a toothpick inserted in the centre of a cake layer comes out clean and the edges start pulling away from the pan.
Leave the layers cool at room temperature before assembling the cake.

Frosting:

Using an electric mixer whip all frosting ingredients together until smooth and fluffy.

To assemble:

Cut horizontally each the cake base into two layers using a long serrated knife. You can skip this step if cutting layers is not your thing.
Place one layer on top of a serving plate and generously spread frosting on it. Continue until using all layers (2 or 4). Leave about ⅓ to ½ of the frosting for the top and the sides of the cake.
Before serving pour the glaze on top of the cake.
Decorate with lemon slices, ideally dried for 2-3 hours in the oven at 212°F/ 100°C in a tin lined with baking paper.

Glaze:

Place the white chocolate with the lemon juice in a heatproof bowl on double boiler. Stir with a rubber spatula until smooth and creamy.
Cool the glaze before pouring it over the cake so it doesn’t melt the frosting.

Notes

See more decoration options above.
Store the cake 2-3 days in the fridge, covered with plastic wrap.
For a 9 inch pan increase the cake ingredients with 50% and for a 10 inch pan you can even double them.
Lemon glaze: if using very juicy lemons, add first about ¾ of the juice to the white chocolate and stir well. Then add the rest if needed. The consistency of the glaze should be liquid but creamy, not too runny.

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