Lemon, oh lemon, I have a big love affair with this weird tangy but wonderful fruit. It could be from my child hood memories of running around my grandparent’s place hand picking Lemons straight from the tree for my Nan to make one of her famous (well in our family anyway) treats that my love of anything sweet and lemon-y comes from. This cake that I have tried to perfect over time has the zesty acidity of lemons combined with the sweetness of the sugar & the delicate flavour of the Mascarpone to balance them out creates a winning combination. I have made this recipe as easy & ‘not really a baker but will wow your friends’ as possible.
Lemon, Mascarpone & Coconut layer cake
I N G R E D I E N T S
1 ½ cups of self-raising flower
1 ¼ cups of caster sugar
125g softened butter
2 tbsp. finely grated lemon rind
½ cup milk
½ cup shredded coconut
½ cup lemon juice
1 cup icing sugar
1 ½ cups thickened cream
½ cup mascarpone cheese
1 tbsp. finely grated lemon rind
M E T H O D
Beat the cream, lemon rind & icing sugar until fluffy.
Fold in Mascarpone & refrigerate while cake cooks.
Preheat oven to 180`C/350`F
Grease & line baking tin (20-22cm round) with baking paper
Beat butter, sugar & lemon rind until fluffy. Beat in one egg at a time until combined
Transfer to large bowl & sift in flour. Add milk & lemon juice then fold everything in
Pour in to pan & bake for 50 minutes
Remove from oven & let cool completely. Cut cake in to three even layers.
Spread frosting in between each layer & on top
Decorate with flaked coconut & fresh raspberries.