Lemon Drizzle Cake with Mascarpone Cream… By Lucy Simmons
June 9, 2014
This is definitely one of my favourite cakes. I made this wonderful cake for my Nana's Birthday and it was enjoyed by all of my family. The sour and sweet, sticky lemon drizzle is complemented beautifully by the sweet mascarpone cream, and it looks great too. Enjoy your baking! .....Lucy x ..
- Prep: 20 mins
- Cook: 25 mins
- Yields: 16 Medium
Lemon drizzle cake - this can also be cooked as a tray bake cake.
Step 1 Heat the oven to 160C/140C fan/gas mark 3. Line and grease two 20cm round cake tins and set aside.
Step 2 Zest the lemons, reserving the juice for the drizzle. Place all the ingredients into a large bowl and mix until the mixture is a pale colour and is light and fluffy. Put the mixture into the tins equally and smooth over with the back of the spoon or a spatula.
Step 3 Put the cake in the oven and bake for 25 minutes or until cooked and is a lovely golden colour. Take the cakes out of the oven and allow to cool for 5 minutes before turning onto a cooling rack. While waiting for the cake to cool make the drizzle- Juice the two lemons and mix with 3-4 tablespoons of granulated sugar. Then when the cake has cooled pour the drizzle over them, making sure it has covered all the cake. I do this on the two insides of my cake to make it taste extra lemony.
Step 1 Put the mascarpone, cream and icing sugar into a large bowl and using whisk beat all the ingredients until they form soft peaks.
Step 2 Spread the creamy topping over one cake and sandwich together. Then cover the top of the cake with topping also. With a star tip piping end, pipe two circles close together around the outside of the top of the cake and decorate inside this with a circle of sugar flowers.