Lemon Mascarpone Cake
Ingredients
Instructions
- Preheat oven to 180°C (375°F).
- Spray and flour 2 springform or layer tins (24 cm or 9 inch).
- Beat egg yolks with vanilla.
- Add oil, boiling water and lemon juice and continue beating all the time until foamy.
- Add caster sugar and continue beating.
- Lastly add flour, baking powder and lemon rind.
- Beat egg whites with baking powder until very stiff; set aside.
- Fold egg whites into lemon mixture.
- Bake for 20-25 minutes on middle rack of oven.
- Allow to cool.
- Filling: Beat egg yolks with sugar until very thick.
- Add lemon juice.
- Add mascarpone and continue beating until thickened.
- Beat egg whites until stiff.
- Fold into egg yolk and add lemon rind.
- Place mixture in fridge and allow to set.
- Spread 1/2 mascarpone on top of bottom layer of cake.
- Top with other cake and more mascarpone.
- Decorate with grated lemon rind.
Nutrition & Diet Analysis (per serving)
1023
kcal
51% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).