Description
Bright, creamy, and full of love, this Strawberry Lemon Mascarpone Cake combines soft lemon sponge with luscious mascarpone frosting and fresh strawberries for a dessert everyone will adore.
Ingredients
Scale
- 250g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 250g self-raising flour
- 2 tsp baking powder
- Pinch of salt
- Zest of 2 lemons
- 2 tbsp lemon juice
- 120ml whole milk
- 300g mascarpone cheese, chilled
- 200ml double cream
- 100g icing sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 200g fresh strawberries, sliced
Instructions
- Preheat oven to 180°C (350°F) and line two 8-inch cake tins.
- Beat butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well.
- Fold in flour, baking powder, and salt gently.
- Add lemon zest, juice, and milk; fold until smooth.
- Divide batter between tins and bake for 25–30 minutes. Cool completely.
- Whip double cream until soft peaks form. Beat mascarpone, icing sugar, vanilla, and lemon zest. Fold in whipped cream.
- Spread frosting between layers, then over the entire cake.
- Decorate with sliced strawberries.
Notes
Use room temperature butter and eggs for a fluffier sponge. Chill mascarpone before whipping for stable frosting. Cake can be made a day ahead; frost and decorate before serving. Freeze cake layers up to 2 months, thaw overnight in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg