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Lemon Mascarpone Cake

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Ingredients for 1 servings:

  • 250 g mascarpone
  • 150 g raw cane sugar, brown
  • 4 eggs
  • 150 g flour
  • 100 g almonds, ground
  • 1 packet of baking powder
  • 100 ml lemon juice
  • 2 tsp lemon zest
  • Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Juicy, fruity, summery fresh

Separate the eggs. Beat the mascarpone and sugar until creamy. Stir in the egg yolks one at a time. Combine the flour, almonds, and baking powder and stir in. Stir in the lemon juice and zest. Beat the egg whites until stiff and gently fold in. Pour the batter into a floured bundt pan and bake in a preheated oven at 200°C for about 40 minutes. If it’s getting too dark, reduce the temperature to 180°C. Let cool thoroughly. Dust with powdered sugar or mix a glaze of powdered sugar and lemon juice and pour over the mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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