Lemon Drizzle Cake With Marscarpone Lemon Cream
A community recipe by Mum-a-LumsNot tested or verified by Nigella.com
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Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Lightly butter and line two 20cm/8in round sandwich tins Put all the ingredients for the cake into a large mixing bowl, add the tablespoon of milk and beat until smooth Divide the mixture evenly between the tins, smooth the top, and bake for 25-30 minutes until the cakes spring back when pressed Allow the cakes to cool in their tins for 10 mins and then turn out onto a wire cake rack to cool Mix the topping sugar with the lemon juice. Prick the cakes and spoon the topping mixture over (put something underneath the cakes to catch the drizzle!) For the filling: Mix the mascarpone with a few tablespoons of the lemon curd until it tastes yummy and use this mixture to layer the cakes.
Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Lightly butter and line two 20cm/8in round sandwich tins Put all the ingredients for the cake into a large mixing bowl, add the tablespoon of milk and beat until smooth Divide the mixture evenly between the tins, smooth the top, and bake for 25-30 minutes until the cakes spring back when pressed Allow the cakes to cool in their tins for 10 mins and then turn out onto a wire cake rack to cool Mix the topping sugar with the lemon juice. Prick the cakes and spoon the topping mixture over (put something underneath the cakes to catch the drizzle!) For the filling: Mix the mascarpone with a few tablespoons of the lemon curd until it tastes yummy and use this mixture to layer the cakes.
Introduction
I make this cake all the time, everybody loves it!
I make this cake all the time, everybody loves it!
Ingredients
Serves: 8-10 generous slices
Metric
Cups
For the Cake
- 225 grams butter (softened)
- 225 grams caster sugar
- 4 medium eggs
- 225 grams self-raising flour
- 2 teaspoons baking powder
- 1 lemon (finely grated zest of)
- 1 tablespoon milk
For the Filling and Topping
- 100 grams caster sugar
- juice of 2 lemons
- 125 grams mascarpone cheese
- lemon curd (good quality)
For the Cake
- 7⅞ ounces butter (softened)
- 7⅞ ounces superfine sugar
- 4 medium eggs
- 7⅞ ounces self-rising flour
- 2 teaspoons baking powder
- 1 lemon (finely grated zest of)
- 1 tablespoon milk
For the Filling and Topping
- 3½ ounces superfine sugar
- juice of 2 lemons
- 4⅖ ounces mascarpone cheese
- lemon curd (good quality)
Method
Lemon Drizzle Cake With Marscarpone Lemon Cream is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by TashaTimmins on 4th June 2018
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Posted by zoemilk on 20th May 2018
Show more commentsThis was simply the best cake I’ve ever baked... I’m so impressed. The only difference is I made the mascarpone and lemon curd but added 150ml of double cream whipped up.
I never usually praise my own cakes but I couldn’t not with this one!
Lovely, moist and flavourful cake. I substituted the mascarpone filling with quark and it worked really well! Thank you for the recipe!