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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!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.