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To make this delicious cake, just toss everything into a food processor, then pour into two pans and bake. Finally, sandwich together with a delicious 2-ingredient lemon mascarpone cream. It’s cake perfection!
I’m pretty sure I’ve mentioned here before that I’m a bit of a layer cake snob.
I really don’t mind if it doesn’t look perfect (rustic rules), but I want it to taste as good as it sounds. And sadly I’ve tried many many cakes that just don’t make the cut.
Which is why I only post cakes here that I love; that are really easy to make; that I’ll make time and time again.
Like this really good, really simple chocolate orange cake which is one of the most popular recipes on the blog. Or this peanut butter, banana and chocolate chip cake which hits the spot every time. Because peanut butter and chocolate…. mmmm!
So you guessed it, I really really like and recommend this food processor lemon mascarpone cake. Mr. Scrummy often complains that I only make chocolate cakes, and until now I couldn’t really deny this (oops). But now I can honestly say that there’s another kind of cake on the blog that’s just as scrummy.
I get recipe inspiration from many places, but it’s especially nice when it comes from friends or family. Mr. Scrummy and I first tasted this cake when my friend Melinda brought it to our house. It’s always wonderful to see Mel, but especially when she comes with a homemade cake as delicious as this!
Essentially this is Nigella Lawson’s basic vanilla cake (otherwise known as Victoria Sponge) sandwiched together with a mascarpone and lemon curd cream. Just those two delicious ingredients. How easy is that?
One bowl, one cup!
This is also a one bowl cake with one cup each of sugar, butter and flour in it, so it’s insanely simple to make. You just whizz everything up in a food processor. Seriously, that’s it.
Pro tip: If you don’t have a food processor, no problem – just cream the butter and sugar together with a hand held whisk or stand mixer first, then add the other ingredients, but skip the baking powder.
Alternative ways to make this cake
If you wanted to you could make this very simple (but no less delicious for it) cake a bit fancier by topping it with strawberries, or even adding blueberries into the batter.
In fact Mel actually sent me a blueberry and passion fruit version of this cake.
I haven’t tried it yet but I can’t wait to. Instructions in recipe notes!
More showstopper desserts
- The easiest ginger and white chocolate cheesecake (Wagamama style!)
- 30-minute healthy chocolate cake (yes, really)
- 6-ingredient gooey Swedish chocolate cake (takes just 30 minutes)
- Gingerbread muffins with salted caramel icing (perfect for any kind of special occasion, especially Christmas!)
- 5-minute chocolate pots (only 4 ingredients)
- Lemon posset with blueberries and macadamia shortbread
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Lemon mascarpone cake
- 8 ounces butter (2 sticks) unsalted, soft
- 1 cup sugar I used fine / caster sugar
- 1 tsp vanilla essence
- 4 eggs large
- 1 cup self raising flour self-raising flour
- 1 tsp baking powder don’t use if mixing by hand
- 3 tbsp milk (3 to 4 tablespoons)
- icing / confectioner’s sugar to decorate
For the cream
- 1 cup mascarpone cheese 1 cup mascarpone cheese
- 4 tablespoons lemon curd or more, to taste*
- Preheat oven to 355F / 180C. Line (with baking paper) and butter two 7” sandwich cake pans.
- Process the soft butter and sugar together in the food processor for a few seconds, then add the vanilla, eggs, flour and baking powder and process until just combined and smooth (be careful not to over mix or your cake may end up too heavy).
- Pulse in the milk gradually until the mixture is a soft dropping consistency.
- Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.
- Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.
- Meanwhile, make the lemon mascarpone cream. Simply whisk the lemon curd into the mascarpone cheese, then spread thickly to sandwich the cakes together.
- Just before serving, dust with icing / confectioner’s sugar.