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
zest and juice of 1 lemon
1 2/3 c flour
1 c sugar
1 t baking powder
6 T unsweetened butter
8 oz tub of mascarpone cheese
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.
Lusciously lemony good!