Step-by-step Recipe

Ingredients: CAKE

• 125g butter
• 2tsp finely grated lemon zest
• 260g sugar
• 3 eggs
• 225g flour, self-raising
• 125ml milk
• 60ml lemon juice

Ingredients: LEMON MASCARPONE CREAM

• 250ml cream (35%)
• 80g icing sugar
• 2tsp finely grated lemon zest
• 170g mascarpone

Note: If you don’t have self-raising flour, use plain flour instead and add a pinch of baking powder.

Directions:

Preheat oven to 180C. Grease a 20cm round springform tin, line base and sides with baking paper.
Zest and juice lemon(s).

Beat butter, zest and sugar in a bowl until light and fluffy. Beat in eggs, one at a time.

Mixture might separate at this stage, but it will come together later. In two batches, sift in flour.

Alternatively with the flour, add milk and juice (in two batches), mix the batter well.

Pour mixture into the form. Bake about 50mins, remove from oven and stand in form 5mins.

Remove from form and cool on a wire rack. While the cake is cooling, make lemon cream. Place
cream in a bowl and sift the icing sugar.

Add lemon zest and beat until soft peaks form. Add mascarpone.

Fold in mascarpone and refrigerate until required. Split cake into 3 layers.

Have all layers ready. Place one layer onto a serving plate, spread with 1/3 of lemon mascarpone
cream.

Repeat layering process, alternating cake and cream layers. Finish with cream.