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Lemon mascarpone cake

A delicious vanilla cake that couldn't be easier to make. Mix the ingredients up in a food processor, then bake and sandwich together with a 2-ingredient mascarpone lemon cream.
Course Cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 367 kcal
Author Helen

Ingredients

  • 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*
US Customary - Metric

Instructions

  1. Preheat oven to 355F / 180C. Line (with baking paper) and butter two 7” sandwich cake pans.
  2. 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). 

  3. Pulse in the milk gradually until the mixture is a soft dropping consistency.

  4. Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.
  5. Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.
  6. Meanwhile, make the lemon mascarpone cream. Simply whisk the lemon curd into the mascarpone cheese, then spread thickly to sandwich the cakes together.
  7. Just before serving, dust with icing / confectioner's sugar.

Recipe Notes

Only slightly adapted from Nigella Lawson's recipe for Victoria Sponge. Lemon mascarpone cream also adapted from an idea from Nigella!

*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.

I've made this cake several times both in the food processor and with a stand mixer. The food processor method is faster (BUT this is debatable, depending on how easy your food processor is to clean!). A couple of times though I over mixed the batter in the processor, which led to a slightly heavier cake. Just make sure you use soft butter so that everything combines easily and quickly in the processor. To be super safe you could even combine the sugar and butter for a few seconds first before adding the rest of the ingredients as described in the recipe.

Above all only process until everything is nicely combined and smooth. Please let me know which method you followed and how your cake turned out!

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.

Nutrition Facts
Lemon mascarpone cake
Amount Per Serving
Calories 367 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 114mg 38%
Sodium 187mg 8%
Potassium 82mg 2%
Total Carbohydrates 28g 9%
Sugars 20g
Protein 4g 8%
Vitamin A 16.4%
Calcium 6.3%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.