Luscious Lemon-Mascarpone Mini Bundt Cakes

Lemon desserts are a popular choice in summer and a personal favorite.  When I discovered a recipe for a lemon cake incorporating mascarpone cheese on the lovely Mademoiselle Gourmande blog, I wanted to try this intriguing variation.  I decided to make it in individual Bundt sizes and deliver a couple to a lemon-loving friend celebrating a birthday.  The cake was super moist, and delicious.  If you like lemon, you will love this cake!

Individual Lemon Mascapone Cakes

 ( Adapted from Mademoiselle Gourmande Blog)

CAKE:

zest and juice of 1 lemon

1 2/3 c flour

1 c sugar

1 t baking powder

6 T unsweetened butter

2 eggs

8 oz tub of mascarpone cheese

GLAZE:

juice of 1 lemon

1 1/2 c icing sugar

fresh berries for serving; the original recipe calls for chopped pistachios sprinkked over the glaze instead of fruit

Preheat oven to 350 F

Cream butter and sugar.  Add eggs one at a time. Mix the mascarpone, lemon juice and lemon zest together. Combine mascarpone mixture with the butter- egg mixture. Mix well.Combine flour and baking powder. Gradually incorporate into the wet ingredients and mix until just blended.Divide batter evenly into a greased individual Bundt pan. The cake can be made in a loaf pan as well or in a regular Bundt pan if preferred.

Bake at 350F for 35-40 minutes until golden and a toothpick comes clean when the cakes are tested. If baking in larger pan, cake will need 45-50 minutes to bake.

To glaze:  prick the cakes with a wooden skewer.  Mix the icing sugar with the lemon juice until very smooth and drizzle over each inverted cake on its serving plate.  Serve with fresh berries.

Variation:  adding finely chopped lemon balm to the batter would be delicious.

Cream butter and sugar

Cream butter and sugar

 

Add eggs one at a time, mix well.

Add eggs one at a time, mix well.

 

Combine mascarpone, lemon juice and lemon zest together.

Combine mascarpone, lemon juice and lemon zest together.

 

Combine mascarpone mixture with the butter- egg mixture. Mix well.

Combine mascarpone mixture with the butter- egg mixture. Mix well.

 

Combine flour and baking powder. Gradually incorporate into the wet ingredients and mix until just blended.

Combine flour and baking powder. Gradually incorporate into the wet ingredients and mix until just blended.

 

Divide batter evenly into a greased individual Bundt pan. The cake can be made in a loaf pan as well or in a regular Bundt pan if prefereed.

Divide batter evenly into a greased individual Bundt pan. The cake can be made in a loaf pan as well or in a regular Bundt pan if preferred.

 

Bake at 350F for 35-40 minutes until golden and a toothpick comes clean when the cakes are tested. If baking in larger pan, cake will need 45-50 minutes to bake.

Bake at 350F for 35-40 minutes until golden and a toothpick comes clean when the cakes are tested. If baking in larger pan, cake will need 45-50 minutes to bake.

image

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Lusciously lemony good!

5 thoughts on “Luscious Lemon-Mascarpone Mini Bundt Cakes

    • You can do it, Alycia! Easy-peasy and really delicious if you love lemon! Go for it!! Now if you lived closer, I would have delivered a couple to you and Ramon instead of eating more than my share!!!! 🙂

      Sent from my iPad

      >

  1. Pingback: 6 Enticing Desserts for Your Valentine | French Gardener Dishes

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