Author: Paul

When I was a child, my grandmother had a small orange tree in her backyard. It wasn’t the most impressive tree—its branches leaned awkwardly to one side, and it only produced a modest crop each year—but to me, those oranges were magic. Every winter, just before the holidays, we’d go outside with a woven basket and gather the ripe fruit together. Cold air on our cheeks, hands sticky with citrus, and laughter echoing under that crooked tree—those are the memories I treasure the most.

Afterward, she’d take those oranges and make the most heavenly cookies. They were soft, gently golden on the edges, with little bursts of orange in every bite. The warmth of butter, the subtle tang of sour cream, and the bright pop of citrus—it was like wrapping your hands around a cup of sunshine.

Now, every time I make Orange Cookies, I feel a piece of that moment return. They’re not just cookies to me. They’re a time machine. A connection. A way of sharing love through something as simple as sugar and zest.

So today, I invite you to try my version of these cookies. They’re tender, fragrant, and beautifully nostalgic. Whether you’re baking for your family, for a holiday gathering, or just to bring a little light to a grey day—these cookies are guaranteed to deliver joy.

Why Orange Cookies Deserve a Spot in Your Baking Rotation

Orange Cookies are a beautiful twist on traditional fruit-based baked goods. While lemon, cranberry, and chocolate often steal the spotlight, orange brings a unique charm to the dessert world—bold, fragrant, slightly tangy, and wildly underrated.

These cookies are:

• Soft and melt-in-your-mouth thanks to the combination of butter and sour cream.
• Bright and citrusy from fresh orange zest and pulp.
• Simple yet impressive, perfect for novice bakers and seasoned pros alike.
• Versatile, easily adapted with different fillings, glazes, or even spices.

They strike that perfect balance between comforting and refreshing—a rare feat in the cookie universe.

Ingredients Spotlight

Whisk & Zest: Step-by-Step Directions

1. Prepare the Citrus Base
   Wash and zest the oranges. Peel and finely chop the flesh, removing seeds. Place in a saucepan with sugar and cook on low heat until soft and slightly thickened (about 10 minutes). Stir in cornstarch and cook 2–3 more minutes until it thickens. Set aside to cool.
2. Whip the Dough
   In a large bowl, combine flour, salt, baking powder, and vanilla sugar. Add cold butter and rub into the flour until crumbly. Mix in the sour cream and egg. Knead into a soft dough. Wrap in plastic and chill for 30 minutes.
3. Shape the Cookies
   Preheat oven to 180°C (350°F). Roll out the dough on a floured surface to about ⅛ inch (3 mm) thick. Cut into desired shapes using a cookie cutter or glass.
4. Fill and Fold
   Place a small spoonful of the orange filling in the center of each round. Fold the edges slightly over the filling or keep them open-faced, depending on your desired look.
5. Bake to Perfection
   Line a baking sheet with parchment paper. Arrange cookies and bake for 15–20 minutes or until golden. Let them cool before serving.

Nutrition at a Glance (Per Cookie, Approximate)

The Secret Behind the Texture

What makes these cookies so soft and tender? It comes down to a few key components:

• Sour Cream: Acts as a moisture booster and provides a subtle tang that complements the orange beautifully.
• Butter: Adds richness and structure while keeping the crumb delicate.
• Egg: Binds everything together without making the cookies dense.
• Fresh Oranges: Instead of just using zest or juice, incorporating both the zest and flesh adds layers of citrus flavor and a soft, almost jam-like center when cooked.

Combined, these ingredients create a cookie that’s tender on the inside, lightly crisp on the edges, and bursting with flavor.

Frequently Asked Questions

Can I use bottled orange juice instead of fresh oranges?

Technically yes, but it’s not recommended. Fresh oranges provide not just juice but also zest and texture. Bottled juice often lacks the brightness of fresh citrus and can contain additives that affect flavor. For the best results, stick with the real deal.

Can I make these cookies dairy-free?

Absolutely! Swap the butter for a plant-based alternative and use a dairy-free sour cream or yogurt substitute. Just make sure your replacements are full-fat to retain the richness.

Do these cookies need to be refrigerated?

They’re fine at room temperature for a few days, but if you want to keep them soft and fresh for longer, refrigerate them in an airtight container. You can also freeze them for up to 2 months.

Can I add glaze or icing?

Yes! A light orange glaze made with powdered sugar and orange juice is a popular addition. It adds sweetness and an extra pop of citrus. However, they’re just as delicious without it.

How do I know when they’re done?

The cookies should be lightly golden around the edges but still pale on top. They’ll continue to set as they cool, so avoid overbaking them or they’ll lose that melt-in-your-mouth softness.

Creative Twists & Variations

One of the best things about this recipe is how easily it can be personalized. Here are a few ideas to get your creativity flowing:

• Chocolate-Dipped Orange Cookies: After cooling, dip one half in dark chocolate and let them set. Orange and chocolate? A match made in heaven.
• Orange Spice Cookies: Add a pinch of cinnamon, nutmeg, or cardamom to the dough for a warm, spiced variation.
• Filled Orange Thumbprints: Instead of mixing the orange into the dough, create thumbprint cookies and spoon in some homemade orange marmalade before baking.
• Coconut-Orange Cookies: Fold in shredded coconut for a tropical twist.

Feel free to experiment based on what you have on hand or your personal preferences.

Tips from My Kitchen

Here are some personal pointers that can help ensure cookie success every time:

• Chill the Dough: Don’t skip this step. It makes the dough easier to handle and helps prevent spreading during baking.
• Use a Microplane for Zest: It ensures you only get the fragrant outer peel and not the bitter white pith.
• Don’t Overmix: As with most baked goods, mixing too much can lead to tough cookies. Mix until just combined.
• Taste Your Oranges: Not all oranges are created equal. Some are sweeter, some more tart. Adjust the sugar slightly if your fruit is particularly sour.

Serving Suggestions

These cookies are perfect for:

• Holiday platters or cookie exchanges
• Afternoon tea or coffee breaks
• Spring brunches or baby showers
• School lunches or after-school snacks

They also make a wonderful homemade gift, tucked into a jar with a ribbon and a handwritten tag. The scent alone is enough to win someone over.

Storing and Freezing

To keep your Orange Cookies fresh:

• At Room Temp: Store in an airtight container for up to 4 days.
• In the Fridge: Keep them chilled in a sealed container for up to a week. Let them come to room temperature before serving.
• In the Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temp or warm slightly in the oven.

You can also freeze the dough before baking. Just shape it into a log or rounds, wrap tightly, and freeze. Slice and bake when needed.

A Cookie That Connects Generations

Baking isn’t just about food—it’s about memories, rituals, and love passed down through time. For me, these Orange Cookies are a bridge between generations. Every time I roll out the dough, I think of my grandmother’s worn hands doing the same. Every bite I take brings back the laughter of childhood and the warmth of family.

I hope you find your own meaning in them. Maybe they’ll become part of your family’s tradition, or maybe they’ll just brighten your day with a burst of citrus. Either way, they’re a small but powerful reminder that joy can be found in the simplest things.

Final Thoughts

In a world of complicated confections and over-the-top desserts, Orange Cookies are a gentle reminder of the beauty in simplicity. They don’t shout for attention—but they quietly impress. From their soft crumb to their vibrant flavor, they’re a comforting treat that deserves more recognition.

Whether you’re an experienced baker or someone just dipping their toes into homemade sweets, this recipe is a sure success. And who knows—maybe they’ll become part of your own cherished memories.

Happy baking, and may your kitchen always be filled with light, laughter, and the scent of oranges.

Amal

A Taste of Sunshine: The Story Behind My Orange Cookies

Bright, tender, and irresistibly soft, these Orange Cookies are infused with real orange zest and a hint of vanilla, then filled with a luscious orange mixture that melts in your mouth. Perfect for holiday baking or a cozy afternoon treat, these cookies are a citrus lover’s dream!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: European-inspired

Ingredients Method Notes

Ingredients

  

• 2½ cups all-purpose flour
• A pinch of salt
• ½ teaspoon baking powder
• 1 teaspoon vanilla sugar or vanilla extract
• 5 tablespoons unsalted butter cold and cubed
• ⅔ cup sour cream
• 1 large egg
• 2 medium oranges zest and flesh, approx. 450g total
• ½ cup granulated sugar
• 2 tablespoons cornstarch

Method

 

1. Make the Orange Filling: Peel and finely chop the oranges, removing any seeds. In a saucepan, combine chopped oranges and sugar. Simmer over low heat for about 10 minutes, stirring frequently, until soft and slightly thickened. Stir in cornstarch and cook for 2–3 more minutes until the filling thickens. Set aside to cool completely.
2. Prepare the Dough: In a mixing bowl, combine flour, salt, baking powder, and vanilla sugar. Add cold butter and rub into the flour until the mixture resembles coarse crumbs. Mix in sour cream and egg. Knead gently until a soft dough forms. Wrap in plastic and refrigerate for 30 minutes.
3. Assemble the Cookies: Preheat oven to 350°F (180°C). On a floured surface, roll the dough to about ⅛-inch thickness. Cut into rounds or shapes of your choice. Place a small spoonful of the orange filling in the center of each. Fold or leave open-faced, depending on your design preference.
4. Bake: Arrange on a parchment-lined baking sheet and bake for 15–20 minutes or until edges are golden. Cool on a wire rack.

Notes

• The orange filling can be made a day ahead and stored in the fridge.
• For a sweeter cookie, drizzle a simple orange glaze (powdered sugar + orange juice) over the top once cooled.
• If your oranges are very tart, you can add a bit more sugar to balance the flavor.

There are some recipes that happen by accident and become a part of your life forever. This one started with a moment of curiosity, a box of Jaffa biscuits, a bottle of Fanta, and a craving for something sweet when the pantry seemed bare. What came from that moment is what I now call the Fanta-Soaked Jaffa Delight—a dessert so surprisingly good that I’ve made it more times than I can count.

It takes me back to summers as a kid, sitting on my grandmother’s couch with a cold orange soda and a handful of Jaffa cakes. She’d always have a pack stashed in the cupboard, and we’d nibble on them as the afternoon sun streamed through the curtains. The combination of zesty orange jelly, soft sponge, and a thin layer of chocolate was always comforting. But never in my wildest dreams did I think that pouring orange soda over them would transform that simple treat into a no-bake dessert worth sharing.

The first time I tried it, I almost laughed at the simplicity of it. But the result? Pure magic. The biscuits soften into a pudding-like texture, the Fanta adds a subtle citrus fizz, and fresh orange zest takes the flavor to a brighter, fresher place. I served it in a glass dish, topped with whipped cream, and within minutes, there wasn’t a single spoonful left.

Now, it’s my go-to last-minute dessert, my nostalgic comfort treat, and a surefire conversation starter every time I serve it. And trust me—it’s not just for kids. Adults fall in love with it just as fast.

What Makes This Dessert So Special?

At a glance, it might seem like a playful experiment, but this dessert taps into something much deeper—a love for simplicity and flavor.

1. Unexpected but Delicious Pairings

Jaffa biscuits already combine three textures: soft sponge, zesty orange jelly, and smooth chocolate. Adding Fanta seems unconventional, but the citrus soda enhances the orange flavor while softening the sponge, turning it into a creamy, cake-like base. The result? A texture that feels like a cross between a pudding and a trifle.

2. No Baking, No Fuss

You don’t need a mixer. You don’t need to turn on your oven. This is a true no-bake dessert, ready in minutes and made from ingredients you probably already have in your pantry.

3. It’s Ready When You Need It

Some desserts require hours of prep and planning. This one can be assembled in under 10 minutes, chilled quickly, and served almost immediately. It’s perfect for unexpected guests, late-night cravings, or when you need something quick but impressive.

4. Nostalgia and Comfort

If you grew up with Jaffa biscuits or orange soda, this dessert will hit you right in the memories. It’s familiar, yet transformed, and offers a new way to enjoy beloved childhood flavors in a grown-up dessert.

Ingredients

Directions

1. Layer the Biscuits
   Arrange the Jaffa biscuits in a shallow dish or tray in a single layer.
2. Add the Fanta
   Slowly pour the Fanta over the biscuits until just covered. Let sit for 10–15 minutes to allow the biscuits to soften and absorb the liquid.
3. Add Orange Zest and Juice
   Grate the zest of one orange over the top and squeeze in the fresh juice for extra brightness and real citrus flavor.
4. Chill and Serve
   Optional: Chill in the refrigerator for 30 minutes for a firmer texture. Serve chilled or at room temperature. Add a dollop of whipped cream or vanilla ice cream if desired.

Nutritional Information (Per Serving – Approximate)

Texture, Taste, and Experience

The Texture

The magic of this dessert lies in the way the biscuits absorb the Fanta. After 10–15 minutes, the sponge becomes pillowy and soft, like a sponge cake soaked in syrup. The chocolate layer gently melts into the mix, adding richness. The end result is somewhere between a soft mousse cake and a creamy trifle—spoonable, layered, and luxurious.

The Flavor

• Zesty and sweet from the orange soda and zest
• Rich and smooth from the chocolate coating
• Bright and fresh from the addition of real orange juice

It’s sweet, but not cloying. And it’s bursting with citrus-forward flavor, balanced by a hint of cocoa from the biscuits.

Creative Variations to Try

Once you’ve made the base version, you’ll quickly realize how flexible this dessert can be. Here are some ideas to elevate or tweak it based on your taste or occasion:

1. Make It a Layered Trifle

Add layers of whipped cream, mascarpone, or vanilla pudding between the soaked biscuits for more structure and flavor contrast.

2. Add Fresh Fruit

Top with sliced strawberries, mandarin segments, or even blueberries for a burst of freshness.

3. Boozy Twist

For an adult version, replace some of the Fanta with a splash of orange liqueur like Grand Marnier or triple sec.

4. Chocolate Garnish

Shave some dark chocolate over the top or drizzle with chocolate syrup for a more indulgent finish.

5. Use a Different Soda

Want to experiment? Try lemon-lime soda, blood orange soda, or even cola for a unique twist.

Perfect Occasions to Serve This Dessert

• Summer barbecues or picnics
• Family game night
• Sleepovers and birthday parties
• Potlucks and casual get-togethers
• Midweek sweet cravings

This dessert doesn’t need a reason—but it becomes a fun and memorable surprise whenever you serve it.

Tips for Success

Even simple recipes benefit from a few thoughtful tips:

• Use fresh, high-quality Jaffa biscuits. Avoid stale ones—they won’t soften properly.
• Don’t oversoak. Pour just enough Fanta to cover the biscuits without drowning them. You want a soft texture, not a soggy mess.
• Chill it briefly. While you can serve it right away, letting it sit in the fridge for 30 minutes firms up the texture and improves flavor integration.
• Zest before juicing. Always zest your orange before cutting it—it’s much easier and avoids waste.
• Serve in a glass dish. It’s visually appealing and shows off the layers.

FAQs About Fanta-Soaked Jaffa Delight

1. Can I use a different type of biscuit?

Yes, but Jaffa biscuits offer the best combination of chocolate, orange, and sponge. If you swap them, try to use a light sponge-based biscuit for similar texture.

2. Will the Fanta make it too sweet?

Surprisingly, no. The soda’s citrus tang balances the sweetness. You can also reduce the amount slightly or add fresh orange juice for a more natural flavor.

3. Can I make this ahead of time?

Yes! Prepare it up to 6–8 hours in advance, cover, and refrigerate. It keeps well and the flavors develop even more over time.

4. Is it suitable for kids?

Absolutely. It’s fun, non-alcoholic, and uses simple ingredients kids tend to love.

5. Can I make this vegan?

If you can find vegan Jaffa-style biscuits and use a vegan-friendly soda, then yes. You can also top with plant-based whipped cream or coconut cream for added flavor.

6. Does it store well?

It’s best enjoyed the day it’s made but can be stored in the fridge for up to 2 days. After that, the texture may become too soft.

Conclusion: Simplicity Can Be Brilliant

The Fanta-Soaked Jaffa Delight isn’t your typical dessert. It doesn’t require a mixer, an oven, or even a recipe card. But that’s what makes it so brilliant.

It’s a dessert that celebrates creativity, nostalgia, and the joy of making something beautiful from what you already have. It proves that not every great dessert starts with a complex list of ingredients or a multi-step process—sometimes, all it takes is a little soda, some biscuits, and a spark of curiosity.

So the next time you’re staring into your pantry thinking, “I have nothing to make,” remember this recipe. Pour the Fanta. Layer the biscuits. Zest the orange. And prepare to be surprised by how deliciously simple dessert can be.

Amal

Fanta-Soaked Jaffa Delight – The 3-Ingredient Dessert That Surprises Everyone

This brilliant no-bake dessert is made with just three ingredients but delivers maximum flavor. Jaffa biscuits soaked in fizzy orange Fanta become delightfully soft and pudding-like, while fresh orange zest adds brightness and aroma. It’s quick, fun, nostalgic, and perfect for last-minute entertaining or a unique family treat. Once you try it, you’ll be hooked.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 –6 servings

Course: Dessert

Cuisine: European-inspired

Ingredients Method Notes

Ingredients

  

• 200 g Jaffa biscuits
• 1 medium orange zest and juice
• 500 ml Fanta orange soda

Method

 

1. Place the Jaffa biscuits in a shallow dish in a single layer.
2. Pour the Fanta evenly over the biscuits, just enough to cover them. Let them soak for 10–15 minutes until softened.
3. Zest the orange over the biscuits and squeeze in the fresh juice for added flavor and freshness.
4. Optional: Chill in the refrigerator for 30 minutes for a firmer, trifle-like texture.
5. Serve as is, or top with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Notes

• For a more balanced citrus flavor, reduce the Fanta slightly and add more fresh orange juice.
• Best served the same day, though it can be refrigerated for up to 2 days.
• Great served in individual glass cups or a clear trifle dish for presentation.
• Add toppings like chocolate shavings, fresh berries, or whipped cream for variations.

Some flavors stay with you forever. For me, lemon and cream is one of them. It’s a combination that instantly brings back childhood memories—warm summer afternoons at my grandmother’s house, the windows open, the scent of citrus hanging in the air as she prepared a light, airy cake that was both simple and magical.

She never measured things precisely, but somehow, the cake always turned out perfect—soft, moist, and infused with just the right amount of lemon zest. I remember watching as she carefully warmed the milk, letting the zest steep like a fragrant tea, a trick she swore by for enhancing flavor. When the cake finally came out of the oven, golden and delicate, she would spread a light, cloud-like layer of mascarpone frosting on top, turning a simple dessert into something extraordinary.

Years later, I found myself craving that same comforting flavor, and after much experimenting, I landed on this Lemon-Infused Cream Cake with Mascarpone Frosting. It has everything I loved about my grandmother’s version—a soft, melt-in-your-mouth texture, bright citrusy notes, and a touch of creamy indulgence. Whether you’re making it for a special occasion or simply because you need a bit of comfort, this cake never fails to bring joy.

Why This Cake is a Must-Try

There are countless lemon cakes out there, but this one stands out for a few key reasons:

1. Infused Milk for a Deeper Lemon Flavor

Instead of just adding zest to the batter, the lemon zest is gently warmed in milk before being incorporated. This enhances the citrus flavor and ensures it’s evenly distributed throughout the cake. The result? A bright yet balanced lemon taste in every bite.

2. Light and Fluffy Texture

With the perfect ratio of eggs, sugar, and flour, this cake achieves a moist, airy texture that feels delicate but satisfying. It’s not too dense, not too dry—just right.

3. The Mascarpone Frosting

A simple buttercream could work, but mascarpone takes this cake to another level. Its silky, creamy texture pairs beautifully with the citrusy notes, adding a slight tang that balances the sweetness.

4. Versatile and Elegant

This cake is perfect for any occasion—whether it’s a brunch treat, an afternoon pick-me-up, or the star of a dinner party dessert table. Dress it up with edible flowers and powdered sugar, or keep it simple with just a smooth layer of frosting.

Ingredients

For the Cake

For the Mascarpone Frosting (Optional)

Directions

1. Infuse the Milk: In a saucepan, heat 2 cups of milk with the lemon zest until warm (do not boil). Remove from heat and let it cool to room temperature.
2. Mix the Wet Ingredients: In a large bowl, beat the eggs, sugar, and salt until light and fluffy. Add the cooled infused milk, additional ½ cup of milk, and vegetable oil.
3. Incorporate the Dry Ingredients: Gradually fold in the flour, stirring gently until just combined.
4. Bake the Cake: Pour the batter into a greased cake pan and bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare the Frosting (Optional): Beat mascarpone, powdered sugar, and vanilla until smooth. Slowly add heavy cream and beat until fluffy.
6. Assemble and Serve: Let the cake cool completely before frosting. Spread the mascarpone frosting over the top or serve it on the side.

Nutritional Information (Per Serving – Approximate)

What Makes This Cake So Soft and Moist?

A well-balanced cake isn’t just about flavor—it’s about texture. This recipe ensures softness and moisture through a few key techniques:

The Role of Milk and Oil

The combination of milk and vegetable oil keeps the cake light and tender. While butter adds richness, oil helps maintain moisture, preventing the cake from drying out too quickly.

Eggs for Structure and Airiness

Eggs provide stability to the batter while also trapping air, giving the cake its delicate, fluffy crumb. Beating them properly with sugar ensures even rise and a smooth texture.

Proper Mixing and Baking

Over-mixing can make the cake dense, while under-mixing can lead to uneven texture. The key is to fold in the flour gently and bake at the right temperature (350°F/175°C) to achieve a golden, evenly baked cake.

Creative Variations

This lemon-infused cream cake is incredibly versatile. Once you’ve mastered the base, try experimenting with these variations:

1. Add a Berry Twist

Lemon and berries are a match made in heaven. Try adding:

• Blueberries (folded into the batter)
• Raspberries (layered between the cake and frosting)
• A strawberry glaze on top

2. Make It a Layer Cake

For a more dramatic presentation, bake the cake in two layers and fill the middle with mascarpone frosting or lemon curd for extra richness.

3. Infuse It with Herbs

For a gourmet touch, try adding:

• A teaspoon of finely chopped fresh thyme to the batter
• A touch of rosemary for an earthy balance

4. Swap the Frosting

If you prefer a lighter finish, you can replace the mascarpone frosting with:

• A simple lemon glaze (powdered sugar + lemon juice)
• A whipped cream topping for an airier feel

Common Baking Mistakes and How to Avoid Them

Even a straightforward recipe like this one has a few tricks to ensure perfect results every time:

1. Why Is My Cake Dry?

• Possible cause: Overbaking or too much flour.
• Solution: Check for doneness a few minutes before the recommended bake time. Also, spoon and level the flour instead of scooping it directly.

2. My Cake Didn’t Rise Properly. What Happened?

• Possible cause: Expired baking powder, under-beaten eggs, or too much mixing.
• Solution: Use fresh baking powder, beat the eggs and sugar until light and fluffy, and fold in the dry ingredients gently.

3. The Frosting is Too Runny. How Do I Fix It?

• Possible cause: The mascarpone was over-mixed or the heavy cream wasn’t cold enough.
• Solution: Always use chilled heavy cream and beat just until thick and spreadable—don’t over-whip.

4. Can I Make This Cake Ahead of Time?

Absolutely! This cake actually tastes even better the next day as the flavors develop. Store it covered at room temperature for up to 2 days, or refrigerate for longer freshness.

FAQs

1. Can I Use Regular Cream Cheese Instead of Mascarpone?

Yes, but mascarpone has a smoother, milder flavor. If using cream cheese, slightly increase the powdered sugar to balance the tanginess.

2. Can I Make This Cake Gluten-Free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, ensuring it contains xanthan gum for structure.

3. Can I Freeze This Cake?

Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

4. What’s the Best Way to Store Leftovers?

• Unfrosted cake: Store in an airtight container at room temperature.
• Frosted cake: Refrigerate for up to 4 days, letting it come to room temp before serving.

5. Can I Make This Cake Without the Frosting?

Absolutely! The cake is delicious on its own. Just dust it with powdered sugar or drizzle with lemon glaze for a simpler finish.

Conclusion: A Cake That Feels Like a Hug

This Lemon-Infused Cream Cake with Mascarpone Frosting isn’t just another dessert—it’s a moment of comfort, a bite of nostalgia, and a reminder of the simple joys of baking.

The combination of bright citrus, creamy frosting, and a delicate crumb makes this cake a must-try for any occasion. Whether you bake it for a celebration or just a quiet evening with a cup of tea, it’s the kind of recipe that brings warmth and happiness to every bite.

So preheat your oven, zest that lemon, and get ready to enjoy a slice of pure sunshine.

Amal

Lemon-Infused Cream Cake with Mascarpone Frosting – A Slice of Sunshine

This Lemon-Infused Cream Cake is soft, fragrant, and irresistibly light. Infused with fresh lemon zest and topped with a velvety mascarpone frosting, it’s a refreshing twist on classic cake. Whether served at brunch, afternoon tea, or as a special dessert, each slice is bright, creamy, and beautifully tender. It’s the kind of cake that brings sunshine to your plate!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 –10 servings

Course: Dessert

Cuisine: European-inspired

Ingredients Method Notes

Ingredients

  

For the Cake:

• 2 cups 480 ml milk
• Zest of 1 lemon
• 3 large eggs
• 1 cup 200 g sugar
• A pinch of salt
• ½ cup 120 ml milk
• ¼ cup 60 ml vegetable oil
• 2 cups 280 g all-purpose flour

For the Mascarpone Frosting (optional):

• 1 cup 240 g mascarpone cheese
• ½ cup 60 g powdered sugar
• ½ teaspoon vanilla extract
• ½ cup 120 ml chilled heavy cream

Method

 

1. In a saucepan, warm the 2 cups of milk with lemon zest (do not boil). Let it infuse and cool to room temperature.
2. In a large mixing bowl, beat the eggs, sugar, and salt until pale and fluffy.
3. Add the cooled lemon-infused milk, the extra ½ cup milk, and vegetable oil. Stir to combine.
4. Gradually fold in the flour until fully incorporated, being careful not to overmix.
5. Pour the batter into a greased cake pan and bake at 350°F (175°C) for 35–40 minutes, or until golden and a toothpick comes out clean.
6. Let the cake cool completely before frosting.
7. To make the frosting, beat mascarpone, powdered sugar, and vanilla extract until smooth. Slowly add heavy cream and beat until light and fluffy.
8. Spread the frosting evenly over the cooled cake or serve it on the side.

Notes

• Infusing the milk with lemon zest enhances the citrus flavor without making the cake too tart.
• For extra zing, add 1 tablespoon of lemon juice to the batter.
• You can serve this cake unfrosted with a dusting of powdered sugar or a lemon glaze.
• The frosting can be made in advance and kept chilled for up to 2 days.
• Store the cake covered at room temperature for 2 days or refrigerate for longer freshness.