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.
- 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.