Lemon Marscapone Cake

5 years ago

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!

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.

Featured Answer

sooz

5 years ago

Gosh, that looks good!!!! I think the recipe calls for 7 oz. of mascarpone because that leaves 1 oz. for the baker to eat right off the spoon! Um, er, or on a cracker! Yeah, on a cracker!!

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Comments (13)

lizbeth-gardener
5 years ago
Martha, You take great food photos! That looks scrumptious and I love lemon cakes. Thank you for printing all of the recipes with your posts.
User thanked lizbeth-gardener
Islay Corbel
5 years ago
That looks wonderful.
User thanked Islay Corbel
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party_music50
5 years ago
That looks luscious!
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fawnridge (Ricky)
5 years ago
Delicious looking. Very similar to a Lemon / Blueberry loaf that I've baked several times. And speaking of lemons... it must be going around. I've been baking nothing but Lemon Drops - high strength cannabis cookies with lemon zest and juice. They're called "drops" because they pretty well drop you in your favorite chair for several hours. 48 dozen in three days!
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rockypointdog
5 years ago
Wow, that is a moist looking cake. Thanks for sharing the recipe! Adding it to my file now, to try someday.
User thanked rockypointdog
l pinkmountain
5 years ago
Wowza! Something I would LOVE. But my husband doesn't like lemon things so I don't make them anymore. I would not want to try and eat a cake like that all by myself . . . because I know I would be successful!
chloebud
5 years ago
last modified: 5 years ago
Martha, that looks pretty darn awesome! I can sure understand how the mascarpone can add more taste and texture. There's no such thing as a lemon rut. :-)
lizbeth-gardener
5 years ago
lpink: Don't deprive yourself; bake it and freeze part or share with a neighbor or shut-in. When I was young and first married I quit making several family dishes because spouse didn't like and I didn't make "just for me". Today I will make things "just for me" and also will make things "just for him" that I don't really like.
Fun2BHere
5 years ago
That looks delicious. I'll have to try it once my kitchen is operable again.
mjocean
5 years ago
Hi Martha,

The cake looks and sounds delicious. I recently made Meyer lemon marmalade and have some extra Meyer lemons. Tomorrow I am planning to make chicken piccata and I think your lemon marscapone cake will be a nice addition to use the remaining lemons. I have 2 questions: (1) Did you use a large (9 X 5) or smaller (8 1/2X 4 1/2) loaf pan and (2) Do you think a lemon glaze would enhance the cake or be”too much” lemon flavor?

Thank you,

MJ
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Original Author
5 years ago
I think mine is the smaller. I liked the cake just as it was. I had made some lemon muffins the day before and they had a glaze and I don't think it would have enhanced the cake all that much. But if you like things a little sweeter, you might like a glaze or a frosting.
mjocean
5 years ago
Martha,

Thank you, I'll let you know what I decide.

MJ