Lemon-Infused Cream Cake with Mascarpone Frosting

Lemon-Infused Cream Cake with Mascarpone Frosting

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.
See also  Classic homemade bread

 

    • 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.