Mascarpone Lemon Cake

Perfect for when  lemons are plentiful, the mascarpone in this simple to make and delightfully moist cake beautifully complements the citrus tang.

Makes one medium sized cake

15 minutes prep time, around 30 mins baking

Prep:

Butter an approx 22cm round (or equivalent) cake tin, preheat oven to 180°C

Ingredients

For the cake:

  • 230g fresh wholemeal flour (see note)

  • 2tsp baking powder

  • 150g raw sugar

  • 3 eggs

  • 300g mascarpone

  • 2/3 cup lemon juice

  • grated zest from 2-3 lemons

Syrup (optional):

  • zest and juice from 2 lemons

  • 2/3 cup water

  • 2/3 cup raw sugar

Which flour?

Any wholemeal flour (wheat, khorasan, spelt, emmer, purple wheat) will work for this recipe, each one bringing its own delicate flavour and texture variations. Our favourite for this particular cake is khorasan because the golden crumb goes so well with the golden lemon flavour!

sourdough bread tin loaf
bread rising

Method

bread starter in bowl

STEP 1 | Dry ingredients

Whisk flour, baking powder and sugar

 

Bread dough mix

STEP 2 | Wet ingredients

Whisk eggs, mascarpone, and lemon juice until fully combined

Add lemon zest and mix

 

 

fluffy sourdough mix

STEP 3 | Combine

Pour dry mix into wet and gently stir until just combined

bread dough in tin

STEP 4 | Pour and bake

Pour into buttered cake tin and bake at 180°C for 30 mins or until skewer inserted comes out clean

risen bread in tin

STEP 5 | Syrup (optional)

While cake is in the oven, combine syrup ingredients in a small pot and simmer gently for around 15 mins

bread being put in oven

STEP 6 | Syrup and eat!

Once cake is out of oven, allow to cool slightly, place on platter, poke holes into surface with a fork and pour on syrup. Eat warm or cold, prefereably with cream or mascarpone!

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This is the bread that we make every week. We eat it fresh out of the oven or stored for a week or more – it’s always deeply satisfying.

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Gingerbread Template

Download and print this template to make a whimsical little house with our mascarpone gingerbread mix (only available at markets).

We live and farm on unceded tommeginne country in beautiful lutruwita / Tasmania. This always was and always will be Aboriginal land. We pay our deepest respects to the first people of this land and their elders past and present. The palawa/pakana are the first farmers and caretakers of lutruwita and their connection to this land remains strong.

We’re paying the rent to https://www.givinglandback.org/