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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 might just choose a piece of this cake over a piece of chocolate cake, which means it must be good!
I get recipe inspiration from many places, but it’s especially nice when it comes from friends or family. Mr. Scrummy and I had lunch with my friend Melinda recently. It’s always wonderful to see Mel, but especially when she comes with a homemade cake as delicious as this!
We all made short work of a big piece, then the naughty girl left the rest of the cake with us and we scoffed the whole lot over the next few nights. I really looked forward to that nightly piece of cake, and some days I even had two pieces [blush].
No surprises then that I asked Mel for the recipe.
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?
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.
I bet you could remember the recipe after making it a couple of times. The resulting cake is light, buttery, and moist. Delicious.
The cake is light, airy and moist. I made it a second time soon after this, and added more cream. Even more perfect!
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. In fact this is how I made it as I’ve already packed my food processor off to Australia – as you do.
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!
These are the sorts of pans (7 inch) I used for my 2 cakes:
Prep time:
Cook time:
Total time:
Serves: 12
- 8 ounces / 225 grams (2 sticks or 1 cup) unsalted butter, soft
- 8 ounces / 225 grams (1 cup) caster/fine sugar
- 1 tsp vanilla essence
- 4 large eggs
- 7 ounces / 225 grams (1 cup) self-raising flour
- 1 tsp baking powder (don’t use if mixing by hand)
- 3-4 tbsp milk
- icing / confectioner's sugar (to decorate)
- 9 ounces / 250 grams (1 cup) mascarpone cheese
- 4 to 5 tablespoons lemon curd (or more, to taste)*
- Preheat oven to 355F / 180C. Line (with baking paper) and butter two 7” sandwich cake pans.
- Put all the ingredients except the milk in a food processor and process until you’ve got a smooth batter. Then 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.
*This is how much lemon curd I added to the mascarpone, but taste and add more if you like!
If you don't have a food processor, no problem! Just cream the butter with the sugar with a stand mixer or hand held mixer, then slowly add the other ingredients.
If you like you can make a delicious blueberry and passion fruit version of this cake. Simply add approximately 100 grams / 3.5 ounces blueberries to the batter before baking. Sandwich with whipped cream, then make a passion fruit icing for the top. Scrape out the contents of 2 passion fruit and sieve to get the juice (if you put the flesh, seeds and juice in a blender first and give it a quick whizz before sieving then you release more juice). Mix with 100 grams / 3.5 ounces icing sugar, then drizzle or spread the thick icing over the top of the cake.
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This looks super yummy Helen! Hope your move to Oz goes really well!
Hi Becky! Thank you so much! I just made this again yesterday and it was just as yummy. Thanks so much for the good moving wishes. Maybe some day either you will make it over to visit us or we will make it over to you. Would love to see you again some time soon! 🙂
Wow!! Helen! I love this easy recipe!! Can not be easier than this!
Have a good week!
Thank you so much! I hope you have a great week too. 🙂
This cake looks gorgeous Helen! So easy to make, too! I’m with you, I don’t care how the cake looks, it needs to taste delicious and preferably be made from scratch 🙂 Can’t wait to try this, love mascarpone and the combination with lemon curd is so delicious!
Thank you so much Mira. I pat myself on the back when I make a cake I really like. Of course, NOWHERE NEAR as beautiful as the cakes you make!
There’s nothing better to me than a lovely lemon cake and I love the idea of making it in the food processor, must try this.
Hope you do, Janette. If you do I think you’ll make it time and time again. 🙂
I’m a cake snob…if I’m inhaling all those calories it’s gotta be worth it. 🙂 I normally go for chocolate but citrus desserts are right behind it! This looks so light and I love that you can make it in the food processor! The mascarpone is such a lovely touch and I can tell every calorie of this would worth it!
Ha – totally agree, Marcie! I only want to eat delicious things if I’m going to be naughty. 🙂
I’m now rather desperate to make this cake Helen! It looks so light and fluffy! 😀 I’ll let you know how I go!
Please do, Lorraine! It’s really just a simple Victoria Sponge recipe with the filling added, but somehow it tastes amazing!
You should be a layer cake snob – you’ve mastered it! It’s funny that you said you’d choose this over chocolate cake. 100% me too! My favorite cake in the world is vanilla cake with vanilla frosting, lol! But I love the addition of lemon here and you can never go wrong with mascarpone.
Hi Marissa! Well, I’d take the chocolate cake too, but I like this (almost) just as much! 😉
Hey, Helen! This is an amazing recipe, thank you so much for it. Each bite equal a happier tummy.
Hi Isa. I agree! I love this cake!