For the Cream:
In a saucepan, whisk together the milk, eggs, cornstarch, and sugar.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the mascarpone or cream cheese and lemon zest.
Set aside to cool.
For the Cake:
Preheat the oven to 180°C (350°F).
In a mixing bowl, beat the egg with the sugar and lemon zest until light and fluffy.
Add the flour, baking powder, and softened butter, and mix until well combined.
Divide the cake batter into two equal parts.
Spread one part into the bottom of a greased and floured cake pan.
Pour the cooled cream over the cake layer, then top with the remaining cake batter.
Bake:
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving.
Quick Facts
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Serving Suggestions:
Dust with powdered sugar for an elegant presentation.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh lemon zest or thin lemon slices for an extra citrusy touch.
Cooking Tips:
Ensure the cream is completely cool before layering it between the cake batters to prevent it from mixing too much with the batter.
For a more intense lemon flavor, consider adding a bit of lemon juice to the cake batter.
Nutritional Benefits:
Lemon: Rich in vitamin C and antioxidants.
Mascarpone or Cream Cheese: Provides calcium and protein.
Eggs: A good source of high-quality protein and essential nutrients.
Dietary Information:
Vegetarian: Yes
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The cake can also be frozen for up to a month; thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
Refreshing and Indulgent: The perfect balance of tangy lemon and sweet cream.
Simple and Elegant: Easy to make, yet impressive to serve.
Versatile: Suitable for any occasion, from casual gatherings to formal dinners.
Conclusion: Enjoy the refreshing and indulgent flavors of this Lemon Delight Cake, a perfect blend of tangy and sweet, reminiscent of Italian summers. Whether for a special occasion or a cozy family gathering, this cake is sure to impress. Happy baking and bon appétit!
Frequently Asked Questions (FAQs):
Can I use a different type of cheese instead of mascarpone or cream cheese?
Yes, you can use ricotta cheese for a lighter texture, but it may slightly alter the flavor.
Can I make this cake gluten-free?
Yes, substitute the flour with a gluten-free flour blend that works well for baking.
How do I prevent the cake from sticking to the pan?
Grease and flour the cake pan thoroughly, or use parchment paper for easier removal.
Can I use lemon juice instead of lemon zest?
Lemon zest provides a more concentrated lemon flavor, but you can add a bit of lemon juice for extra tang.
How do I store the cake if I need to make it ahead of time?
Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it.
Can I use margarine instead of butter?
Butter provides better flavor and texture, but margarine can be used as a substitute.
What can I use instead of cornstarch for the cream?
You can use flour or arrowroot powder as a thickening agent.
How do I know when the cream is thick enough?
The cream should coat the back of a spoon and hold its shape when stirred.
Can I add other flavors to the cream?
Yes, you can add vanilla extract or other citrus zest for additional flavor.
What can I serve with this cake for a complete dessert experience?
Serve with fresh berries, a drizzle of honey, or a glass of dessert wine for a complete experience.
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