Lemon Marscapone Cake
I must be in a lemon rut! Needed to take something to book club and I had a container of marscapone in the fridge. I found this recipe, made it and I will make it again. It has a nice soft crumb and is really lemon flavored!
Lemon Marscapone Cake
1 ½ c. flour
½ t. Baking powder
¼ t. Salt
3 eggs
⅔ c. powdered sugar
½ c. butter, melted
7 oz. marscapone*
½ t. Vanilla
Zest and juice of 1 lemon
Heat oven to 350. Grease and flour a loaf pan (I like to put a piece of parchment in the bottom)
Mix flour, baking powder and salt together in a bowl. In the bowl of your electric mixer, beat together with whisk attachment, the eggs and powdered sugar until creamy. Add the melted butter and the marscapone and beat on low. Add the vanilla and the lemon zest and juice.
Add flour mixture and beat slowly until the flour is all incorporated.
Pour batter in the prepared pan. Bake 40 to 50 minutes or until a knife inserted in the middle comes out clean.
*My container of marscapone was 8 ounces so I used the full carton.
Comments (13)
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Comments (1)I have to give these a try when I have time. I love lemon! Thanks, Riverrat! I remember the picture from a different thread and it looked so good....See MoreBakers, is this a good lemon cake recipe?
Comments (22)Like cloud swift, I use all butter for flavor, but if I have to decorate and want things to look just so, I use half butter and half shortening, as the shortening doesn't melt as quickly or get as soft. Like Sol, I don't think the cake sounds too heavy, as long as you don't skimp on that beating step. I know I hurried it once on Pixistix' Hot Milk Cake and got a very heavy cake, but it's far lighter when I don't hurry that beating in the beginning, then don't overbeat when I add the flour at the end. I'd also go for the cake flour if you are worried about the texture or density of the cake. The cake flour is lower in protein (i.e. less gluten development if overbeaten) and more finely textured. It generally makes a lighter cake. That said, I think it will be fine with all purpose, which I use for most of my baking, from cake to bread. I only buy the "specialty flour" when I'm doing something special, like my stepdaughter's wedding cake next week. As our Sol is a baker extraordinaire, she's never steered me wrong. If she says so, then I do it. And here some people thought I was a good baker, maybe I'm not that good after all, maybe it's just Sol's good advice and the recipes from here! Annie...See MoreLemon pound cakes in a jar, here we come.
Comments (22)I've been away for a couple days visiting friends with my husband. Now back home, and back to squeezing and freezing lemon juice and making candied peel. I made them bigger this time, and I'm going to try to dip them in semi sweet chocolate. . Tomorrow, lemon cake jars and lemon bars. I'm going to try to jar the lemon bars, too. It would enable me to ship them to friends if it works, which I couldn't do before because they would have been too fragile. I'll post updates. :) . Atheen...See MoreOne less lemon cake
Comments (15)Hey, since everyone seems to think we're all gonna die soon anyway, why not just make a cake and eat it now?? If we get the virus we aren't going to feel like eating anything anyways. That's when I'm gonna hit the liquor cabinet and have not only one but 2 martinis. So what about the high triglycerides!...See More
7 years ago
7 years agolast modified: 7 years ago
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sooz