I love to bake and most of the time I bake simple things, like this easy very lemon cake. For me, such a simple baking is a way to make the home more comfortable, even cozy. You don’t need a special occasion for that, actually, any day could become special with a little help of good cake. You could share it with friends and loved ones, or don’t and indulge alone. Any way you go is perfectly normal.
I like to bake especially during colder months. My husband went to work, I’m alone in a bit chilly kitchen turning on the oven. Soon our apartment will be full of aromas: citrus, the creamy smell of butter and sweet caramel of baked cake. In an hour I could enjoy a piece of warm moist lemon cake with a bit of whipped mascarpone and cream, mixed with fresh berries. Perfect beginning of the day.
Go with the desire
I get this recipe from my mum. Funny that she is baking now when I live 9000km away, but I’m glad she does. We’ve baked this practically the same day and this is the beauty of modern days when you can talk through Skype and be close no matter how far you actually are.
I bake this cake with lemons and limes when I want a distinct bite. I go with oranges when I crave for a bit more sweet but fresh flavors. I imagine this cake with grapefruit juice when they are in season here in Texas. I’m even thinking about using cranberry juice since they are all over now and also have a bit of sourness. See, you have options and don’t have to follow this simple recipe to a T.
The best part of this cake, except it is unfussy and delicious, is that you could bake it a day before and then just top with frosting and berries before serving. It will become even more delicious and all the flavors will have time to balance.
Enjoy your time in the kitchen and you will be rewarded.
Easy very lemon cake
For the dough
- 240g (8.5oz) unsulted butter room temperature
- 240g (8.5oz) all-purpose flour King Arthur
- 220g (7.8oz) superfine sugar
- 4 eggs large
- 8 tbsp milk or water
- 3 tsp baking powder
- 2 lemon zest and juice
- Pinch of salt
For the syrup
- 80g (3oz) sugar
- 30g (1.1oz) water
- 2 lemon juice
For the mascarpone frosting
- 180g (6.4oz) mascarpone cold
- 140g (5oz) double cream cold
- 1 tbsp powdered sugar
- Fresh raspberries, blackberries or any othe berries
- Preheat your oven to 350F. Prepare an 8-inch square or 8-inch round cake pan with parchment paper.
- In a small bowl, sift together the flour, baking powder, and salt.
- In a mixing bowl, cream together the butter and sugar for 3-4 minutes until light and fluffy. A small hand mixer will do the job if you don't want to wash your standing one. Add the eggs, one at a time and mix until fully combined. Add the milk or water, lemon juice, and zest and mix on low speed until just incorporated.
- Add the dry ingredients to the butter and eggs mixture and mix with a spatula until you have a smooth batter.
- Put the cake batter into the prepared baking pan and bake in the hot oven for about 50 minutes until golden brown. Use a wooden skewer to check the doneness, it should come out of the cake center clean.
- While the cake is baking prepare the syrup. Mix the sugar, water and lemon juice in a small saucepan. Bring to a boil, turn off the heat and stir to dissolve the sugar. Let it cool.
- Take the cake out of the oven and while it's still hot pour the syrup over it. Let the cake stand in a pan until all the syrup is absorbed. Remove the cake from the pan and let cool. Peel off the parchment paper and transfer the cake to a serving plate.
- Whip mascarpone, cream and powdered sugar with a whisk by hand. Top the cake with the frosting and berries. Serve room temperature.
You can eat it plain, without anything and it would be good.
I’d love to hear from you!