This has to be one of my all time favourite cakes. Using whole lemons creates such an intense zesty flavour that balances the sweetness.
The icing is made with mascarpone to create a cheesecake like layer, in the photos I hadn’t used lemon curd but swiftly put some on after as it brightened the cake up and made it look more ‘lemony’.
Whole Lemon Cake with Mascarpone Icing
(you will need a 3x 8 inch sandwich round cake tins)
- 2 small lemons
- 275g softened butter
- 275g golden caster sugar
- 275g self raising flour
- 2 tsp baking powder
- 4 eggs, beaten
(for the icing)
- 50g softened butter
- 150g icing sugar
- 250g Mascarpone
- 3 tbsp lemon curd
- Place both lemons in a small sauce pan and cover with water, bring to the boil and cook for 20 minutes until soft. Leave to cool until you can handle them.
- Cut the lemons in half and remove any pips. Place the lemons in a food processor and blitz until smooth.
- Place the butter and sugar in a large bowl and beat until pale and creamy. Add the eggs in one at a time, beating well after each addition.
- Add the lemon pulp in, reserving 1 tbsp for the icing. Beat again.
- Sift in the flour and baking powder, folding through gently. Divide into the three lined baking tins and level.
- Bake at 180oC for 20 minutes until golden and risen. Leave to cool completely.
- To make the icing, place the butter, icing sugar, mascarpone and reserved lemon pulp in a bowl. Using an electric whisk, whisk until light and fluffy.
- To assemble the cakes, place one cake layer on a board, spread one tablespoon of lemon curd and spread evenly over, then spread a third of the icing and spread evenly again, top with another layer of sponge and continue.
- With the last layer, place the cake and spread the icing on first, spread the lemon curd on top of the icing to create a nice pattern and yellow colour.