The first thing that comes to my mind when I think of mascarpone is always tiramisu, and up until recently I didn’t use it for anything other than that. Except for eating it with a spoon. But it turns out it’s a wonderful thing to add to cheesecakes and pound cakes and even cookies and pancakes (tried that, that, and that), so pretty much anything if you ask me. Its creamy texture and sweet flavor combines perfectly in this slightly tart lemony cake, and every time I made it I got enough requests for the recipe to know that this one is a keeper.
This recipe comes from my talented blogger friend Keren (with slight adaptions) who makes delicious simple desserts just the way I like them. The mascarpone is perfect here but if you’re having trouble finding it, you can use cream cheese instead. The cake will be slightly more sour, but still moist and delicious.
- 1½ cups (200 g/7 oz) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1⅔ cups (200 g/7 oz) powdered sugar
- ½ cup (1 stick/113g) butter, melted
- 200 g/7 oz mascarpone cheese
- Grated zest and juice from one medium lemon (or juice from 2 lemons)
- ½ teaspoon vanilla extract
- Preheat oven to 350F/175C. Grease an 8½ x 4¼-inch loaf pan.
- In a large bowl sift together flour, baking powder, and salt. Set aside.
- In a mixer bowl fitted with the whisk attachment, beat together eggs and sugar on high speed for 5 minutes, until pale and creamy. Reduce speed to low and slowly add butter followed by mascarpone, lemon zest and juice, and vanilla. Add flour mixture and mix slowly just until combined.
- Pour batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely. Sprinkle with powdered sugar if you like.
- Store cake in an airtight container in the refrigerator for 4-5 days. Cake is best served at room temperature.
Recipe is adapted from Keren Agam’s blog