Description: This lemon and mascarpone fondant cake is a true delight, both creamy and tangy, perfect for lovers of fresh and light flavors. It’s a simple yet elegant dessert that will impress your family and friends. The combination of the rich mascarpone and the bright lemon creates a harmonious balance that’s impossible to resist.
Ingredients:
- 250g (8.8 oz) mascarpone cheese, room temperature
- 4 large eggs, room temperature
- 150g (¾ cup) granulated sugar
- 100g (¾ cup plus 1 tablespoon) all-purpose flour
- Zest and juice of 2 organic lemons
- 1 teaspoon baking powder
- 50g (3.5 tablespoons) unsalted butter, melted and slightly cooled
- 1/4 teaspoon salt
- Optional: Powdered sugar for dusting
Preparation:
Before you begin, ensure all your ingredients are measured out and at the correct temperature. This helps ensure a smooth and consistent batter. Room temperature ingredients especially help the batter to incorporate evenly and create a lighter, fluffier texture.
Step 1: Preheat your oven to 180°C (350°F). Position a rack in the center of the oven. Grease and flour an 8-inch round cake pan. Make sure to grease it thoroughly to prevent the cake from sticking and flour to ensure clean release. Alternatively, you can line the bottom of the pan with parchment paper.
Step 2: In a large mixing bowl, combine the mascarpone cheese and granulated sugar. Using an electric mixer (handheld or stand mixer) or a whisk, beat the mascarpone and sugar together until smooth and creamy. The mascarpone should be softened to avoid lumps. This step is important because it creates the foundation of the cake’s texture.
Step 3: Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This helps to emulsify the batter properly, creating a stable and light cake. Overmixing at this stage should be avoided as it can make the cake tough.
Step 4: Add the lemon zest and lemon juice to the batter. Mix until well combined. The lemon zest provides a concentrated burst of citrus flavor, while the juice adds tanginess and moisture. Be careful not to include any of the white pith when zesting, as it can be bitter.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, which is essential for proper leavening. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or gently folding with a spatula until just combined. Avoid overmixing, as this can develop the gluten in the flour and result in a tough cake.
Step 6: Gently fold in the melted and slightly cooled butter. Ensure the butter isn’t too hot, as it could cook the eggs in the batter. Mix until the butter is evenly distributed throughout the batter.
Step 7: Pour the batter into the prepared cake pan and spread it evenly. Gently tap the pan on the counter to release any air bubbles. This ensures an even rise during baking.
Step 8: Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Keep an eye on the cake during the final minutes of baking to prevent over-browning.
Step 9: Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set slightly, preventing it from breaking when you try to remove it from the pan.
Step 10: Once the cake is completely cool, dust it with powdered sugar, if desired, before serving.
Why you will love this recipe:
This Fondant Citron-Mascarpone cake is more than just a dessert; it’s an experience. The subtle tang of lemon perfectly complements the creamy richness of mascarpone, creating a symphony of flavors that dance on your palate. What’s more, it’s incredibly easy to make, requiring minimal effort for maximum impact. You’ll love the simplicity of the recipe, the delightful aroma that fills your kitchen as it bakes, and the sheer joy of watching your loved ones savor each bite. It’s a guaranteed crowd-pleaser that will leave everyone wanting more. The cake’s moist and tender crumb combined with the refreshing lemon makes it perfect for any occasion, from a casual brunch to a sophisticated dinner party.
COOKING Rating:
Easy
Serving Suggestions:
- Serve slices of the cake at room temperature to fully appreciate the flavors.
- Pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh berries or a sprig of mint for an extra touch of elegance.
- Enjoy it with a cup of tea or coffee for a perfect afternoon treat.
- Drizzle a simple lemon glaze over the top for added sweetness and shine.
- Serve as part of a dessert buffet for special occasions.
- Accompany it with a glass of Moscato or dessert wine.
Tips:
- Use high-quality mascarpone cheese for the best flavor and texture.
- Ensure your ingredients are at room temperature for optimal mixing.
- Don’t overmix the batter, as this can result in a tough cake.
- Use a light-colored cake pan to prevent the edges from browning too quickly.
- If the top of the cake is browning too quickly, tent it with foil during the last 10 minutes of baking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Nutritional Information:
(Approximate values per serving, based on 8 servings)
- Calories: 350-400
- Protein: 6-8g
- Sodium: 100-150mg
Conclusion:
The Fondant Citron-Mascarpone is a testament to the fact that simple ingredients, when combined thoughtfully, can create extraordinary desserts. Its delightful combination of textures and flavors makes it a standout among cakes. It is not only perfect for baking but an unforgettable experience. The balance of the sweet mascarpone and tart lemon make it a delicious dish that everyone will surely love and it’s a fantastic cake to bake! Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will melt hearts and leave everyone wanting more! Bon appétit!
Questions and Answers:
Q1: Can I use bottled lemon juice instead of fresh lemon juice?
A: While fresh lemon juice is always recommended for the best flavor, you can use bottled lemon juice in a pinch. However, keep in mind that the flavor will be slightly less vibrant. If using bottled juice, use only high quality bottled lemon juice.
Q2: Can I substitute the mascarpone cheese with cream cheese?
A: While you can substitute mascarpone with cream cheese, the texture and flavor of the cake will be slightly different. Cream cheese is tangier and denser than mascarpone, so the cake may be less creamy and have a more pronounced tang. If substituting, use full-fat cream cheese for the best results.
Q3: Can I add other flavors or fruits to this cake?
A: Absolutely! This cake is a great base for experimenting with different flavors. You can add blueberries, raspberries, or other berries to the batter. You can also add a teaspoon of vanilla extract or almond extract for added flavor.
Q4: How do I prevent the cake from sticking to the pan?
A: To prevent the cake from sticking, it’s important to thoroughly grease and flour the pan. Use butter or cooking spray to grease the pan, then dust it with flour, tapping out any excess. Alternatively, you can line the bottom of the pan with parchment paper.
Q5: How long can I store the cake, and how should I store it?
A: You can store the cake at room temperature for up to 3 days or in the refrigerator for up to 5 days. Store it in an airtight container to prevent it from drying out.
