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Lemon Drizzle Cake With Marscarpone Lemon Cream

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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.
  • Tell us what you think

    What 2 Others have said

    • This 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!

      Posted by TashaTimmins on 4th June 2018
    • Lovely, moist and flavourful cake. I substituted the mascarpone filling with quark and it worked really well! Thank you for the recipe!

      Posted by zoemilk on 20th May 2018
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