As part of this months baking challenge, I decided nothing signified spring more to me than citrus. Lemon, limes and oranges are so refreshing and flavourful, it really marks the start of the warmer months where you are craving the simplicity of light, clean and fresh food.
Every year I make a lemon drizzle, it’s my go-to recipe if I ever need to make a cake on a whim. Which is why I am so surprised I haven’t shared it with you all sooner. There are so many fantastic lemon drizzle recipes out there, all pretty much the same (all tasting wonderful!) so I thought I would jazz mine up with the addition of a mascarpone frosting. It’s a wonderful addition but, of course, it would still be a bloody tasty cake without it. However you know me, sugar on top of sugar is my fave.
I have been making this lemon drizzle cake for years (it’s a firm favourite among friends and family), but I decided to pimp it up with the addition of delicious mascarpone cream frosting on top. This cake uses the all in one method, making it easy peasy and less washing up to have to do! You don’t want to overmix the batter, just mix until it is thoroughly combined.
Ingredients for the cake
- Zest of 2 lemons
- 225g caster sugar
- 225g dairy free butter
- 275g self-raising flour
- 4 eggs
- 2 tsp baking powder
- 4 tbsp dairy free milk
Ingredients for the drizzle
- 100g caster sugar
- Juice of 2lemons
Ingredients for the frosting
- 250g mascarpone
- 150ml double cream
- 2 tbsp lemon curd (optional)
- A handful of toasted almonds (optional)
- Preheat the oven to 180oc and grease and line a loaf tin with baking paper
- Rub the zest into the sugar to release the natural flavours. Then add all the ingredients to the bowl and mix thoroughly until combined
- Pour into the loaf tin and bake for 40-45 minutes or until golden brown and a skewer in the middle comes out clean
- Meanwhile, make the drizzle. Mix the sugar and juice together and then once the cake is out of the oven, poke holes all over the cake with a skewer or knife and spoon the drizzle all over the cake. Leave the cake to cool completely.
- Make the frosting by mixing the mascarpone, double cream and icing sugar together until thick. Spread the frosting over the cooled cake and then top with a drizzle of lemon curd and toasted almonds.
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