With the first balmy nights, garden & summer parties are coming up. This succulent Lemon Cake is a wonderful treat for family and friends. The dough after a recipe from Martha Steward is super soft and deliciously juicy! I added a flavorful cream with a fine lemon aroma – just like summer.
- 1 cup butter
- 2 1/2 cups flour
- 1 tsp. baking powder + 1 tsp. baking soda
- Pinch of salt
- Zest of 1 lemon
- 2 cups sugar
- 2 large eggs + 3 large egg yolks
- Lemon juice of 1 lemon
- 1 cup buttermilk
- 500g mascarpone
- 400 g natural spread
- 4 tsbp. sieved icing sugar
- Some Lemon zest and juice
- 200g whipping cream
- Whipping cream stiffener
A balanced Life is a cake in each hand
- Preheat the oven to 350 degrees. In a medium bowl, whisk flour, baking powder, baking soda and salt.
- In a large bowl, mix the butter and 1 1/2 cups sugar until light and fluffy. With a mixer on low, beat in the eggs and yolks, one at a time. Add 2 tbsp. lemon juice. Next, beat in the flour mixture and buttermilk beginning and ending with the flour mixture; until combined.
- Pour the dough into a baking form and smooth the top. Bake for about 50 minutes. When the cake is done, let it cool and invert it onto a wire rack.
- While the cake is baking, prepare the lemon topping. Bring the remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add the lemon slices and simmer 25 minutes. Remove the lemons and stir the remaining 1/4 cup fresh lemon juice into syrup.
- Cut the cake in the middle in two equally sized cake bases. Brush the top of both halves with lemon syrup and let them cool completely.
- Prepare the frosting by stirring the mascarpone, natural spread and icing sugar until smooth (Sieve the powder sugar first before adding it to the cream to avoid clumps). Add some lemon juice and some lemon zest. When you grate the lemon, make sure you only grate the outer yellow skin, otherwise the zest might taste bitterly!
- Spread the icing on the cake base and add the cake top. Garnish the rest of the cake with the frosting. Finally, decorate the cake with lemon slices and some lemon zest.
Serving Tip: The Cake tastes best at room temperature, leave it out of the fridge for some time before serving.