This Lemon-Infused Cream Cake is soft, fragrant, and layered with a luscious mascarpone frosting. The gentle tang of lemon combined with a creamy, rich texture makes this dessert perfect for any occasion. It’s a delightful treat that’s both refreshing and indulgent!
Preparation Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings
Makes: 10–12 slices
Ingredients
2 cups (480 ml) milk
Zest of 1 lemon
3 eggs
1 cup (200 g) sugar
A pinch of salt
½ cup (120 ml) milk
¼ cup (60 ml) vegetable oil
2 cups (280 g) flour
2 teaspoons baking powder
Butter for greasing
For the Lemon Custard Filling
2 eggs
½ cup (100 g) sugar
1 teaspoon vanilla essence
3 tablespoons (45 g) cornstarch
Lemon-infused milk (prepared earlier)
For the Mascarpone Cream Topping
1 cup (240 ml) heavy cream
2 tablespoons condensed milk
1 cup (250 g) mascarpone cream cheese
For Decoration
1 teaspoon powdered sugar
Directions
Continued on the next page
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