This Lemon-Infused Cream Cake is soft, fragrant, and layered with a luscious mascarpone frosting. The gentle tang of lemon combined with a creamy, rich texture makes this dessert perfect for any occasion. It’s a delightful treat that’s both refreshing and indulgent!
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
Servings
- Makes: 10–12 slices
Ingredients
- 2 cups (480 ml) milk
- Zest of 1 lemon
- 3 eggs
- 1 cup (200 g) sugar
- A pinch of salt
- ½ cup (120 ml) milk
- ¼ cup (60 ml) vegetable oil
- 2 cups (280 g) flour
- 2 teaspoons baking powder
- Butter for greasing
For the Lemon Custard Filling
- 2 eggs
- ½ cup (100 g) sugar
- 1 teaspoon vanilla essence
- 3 tablespoons (45 g) cornstarch
- Lemon-infused milk (prepared earlier)
For the Mascarpone Cream Topping
- 1 cup (240 ml) heavy cream
- 2 tablespoons condensed milk
- 1 cup (250 g) mascarpone cream cheese
For Decoration
- 1 teaspoon powdered sugar
Directions
- Heat 2 cups of milk over medium heat for 3–4 minutes without boiling.
- Add the lemon zest, remove from heat, cover, and let steep while preparing the cake.
- Preheat your oven to 170°C (340°F). Grease a cake mold with melted butter.
- In a bowl, beat the eggs, sugar, and a pinch of salt until light and fluffy.
- Add the milk and vegetable oil, mixing until smooth.
- Sift in the flour and baking powder, folding gently until combined.
- Pour the batter into the prepared mold and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- In a medium saucepan, whisk together eggs, sugar, vanilla essence, and cornstarch.
- Gradually add the lemon-infused milk while whisking continuously.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat, cover with plastic wrap to prevent a skin from forming, and let cool at room temperature.
- In a mixing bowl, whip heavy cream until soft peaks form.
- Add the condensed milk and mascarpone cream cheese, beating until smooth and fluffy.
- Poke holes in the cooled cake using a fork and pour the cooled lemon custard over the top, allowing it to soak into the cake.
- Spread the mascarpone cream topping evenly over the soaked cake.
- Dust with powdered sugar for decoration. Slice and serve chilled for the best flavor and texture.
Serving Suggestions
- Pair with a cup of tea or coffee for a delightful afternoon snack.
- Serve with fresh berries for a fruity twist.
- Add a drizzle of lemon syrup for extra tang.
- Top with candied lemon slices for a decorative touch.
Cooking Tips
- Strain the lemon-infused milk to avoid zest bits in the custard.
- Add a teaspoon of lemon extract to enhance flavor.
- Use a springform pan for easy cake removal.
- Chill the cake for at least an hour before serving to allow flavors to meld.
Nutritional Benefits
- Lemon zest is rich in antioxidants and vitamin C.
- Mascarpone provides protein and creaminess.
- Milk and eggs offer essential nutrients like calcium and protein.
Dietary Information
- Not suitable for dairy or gluten-free diets.
Nutritional Facts (Per Slice)
- Calories: ~350
- Protein: 6 g
- Carbohydrates: 35 g
- Fat: 20 g
- Fiber: 1 g
- Sugar: 18 g
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Defrost in the refrigerator before serving.
Why You’ll Love This Recipe
- Combines bright lemon flavor with creamy mascarpone for a refreshing dessert.
- Perfect for special occasions or casual gatherings.
- Easy to customize with your favorite toppings.
- A crowd-pleaser that’s both beautiful and delicious.
Conclusion
- This Lemon-Infused Cream Cake with Mascarpone Frosting is a delightful combination of citrus and creaminess. Its tender texture and bright flavor make it a standout dessert for any event. Try this recipe and enjoy the perfect balance of flavors!
Frequently Asked Questions (FAQ)
- Can I use a different citrus fruit? Yes, orange or lime zest works well as substitutes for lemon.
- Can I make this cake gluten-free? Substitute all-purpose flour with a gluten-free baking mix.
- Can I skip the mascarpone in the topping? Yes, use cream cheese or whipped cream instead.
- How long should I let the custard cool before using? Allow the custard to cool to room temperature, about 30 minutes.
- Can I make this cake in advance? Yes, it tastes even better the next day as the flavors meld.
- What if I don’t have condensed milk? Substitute with powdered sugar or honey.
- Can I use store-bought lemon curd? Yes, store-bought lemon curd can replace the homemade custard.
- Can I use non-dairy alternatives? Use almond or coconut milk and a dairy-free cream cheese substitute.
- What other toppings can I use? Fresh whipped cream, lemon glaze, or crushed nuts make great additions.
- How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, the cake is ready.