Heat 2 cups of milk over medium heat for 3–4 minutes without boiling.
Add the lemon zest, remove from heat, cover, and let steep while preparing the cake.
Preheat your oven to 170°C (340°F). Grease a cake mold with melted butter.
In a bowl, beat the eggs, sugar, and a pinch of salt until light and fluffy.
Add the milk and vegetable oil, mixing until smooth.
Sift in the flour and baking powder, folding gently until combined.
Pour the batter into the prepared mold and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
In a medium saucepan, whisk together eggs, sugar, vanilla essence, and cornstarch.
Gradually add the lemon-infused milk while whisking continuously.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat, cover with plastic wrap to prevent a skin from forming, and let cool at room temperature.
In a mixing bowl, whip heavy cream until soft peaks form.
Add the condensed milk and mascarpone cream cheese, beating until smooth and fluffy.
Poke holes in the cooled cake using a fork and pour the cooled lemon custard over the top, allowing it to soak into the cake.
Spread the mascarpone cream topping evenly over the soaked cake.
Dust with powdered sugar for decoration. Slice and serve chilled for the best flavor and texture.
Serving Suggestions
Pair with a cup of tea or coffee for a delightful afternoon snack.
Serve with fresh berries for a fruity twist.
Add a drizzle of lemon syrup for extra tang.
Top with candied lemon slices for a decorative touch.
Cooking Tips
Strain the lemon-infused milk to avoid zest bits in the custard.
Add a teaspoon of lemon extract to enhance flavor.
Use a springform pan for easy cake removal.
Chill the cake for at least an hour before serving to allow flavors to meld.
Nutritional Benefits
Lemon zest is rich in antioxidants and vitamin C.
Mascarpone provides protein and creaminess.
Milk and eggs offer essential nutrients like calcium and protein.
Dietary Information
Not suitable for dairy or gluten-free diets.
Nutritional Facts (Per Slice)
Calories: ~350
Protein: 6 g
Carbohydrates: 35 g
Fat: 20 g
Fiber: 1 g
Sugar: 18 g
Storage
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Defrost in the refrigerator before serving.
Why You’ll Love This Recipe
Combines bright lemon flavor with creamy mascarpone for a refreshing dessert.
Perfect for special occasions or casual gatherings.
Easy to customize with your favorite toppings.
A crowd-pleaser that’s both beautiful and delicious.
Conclusion
This Lemon-Infused Cream Cake with Mascarpone Frosting is a delightful combination of citrus and creaminess. Its tender texture and bright flavor make it a standout dessert for any event. Try this recipe and enjoy the perfect balance of flavors!
Frequently Asked Questions (FAQ)
Can I use a different citrus fruit? Yes, orange or lime zest works well as substitutes for lemon.
Can I make this cake gluten-free? Substitute all-purpose flour with a gluten-free baking mix.
Can I skip the mascarpone in the topping? Yes, use cream cheese or whipped cream instead.
How long should I let the custard cool before using? Allow the custard to cool to room temperature, about 30 minutes.
Can I make this cake in advance? Yes, it tastes even better the next day as the flavors meld.
What if I don’t have condensed milk? Substitute with powdered sugar or honey.
Can I use store-bought lemon curd? Yes, store-bought lemon curd can replace the homemade custard.
Can I use non-dairy alternatives? Use almond or coconut milk and a dairy-free cream cheese substitute.
What other toppings can I use? Fresh whipped cream, lemon glaze, or crushed nuts make great additions.
How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, the cake is ready.
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