MY MOM’S MOST LOVED CAKE: YOU WILL MAKE IT EVERY WEEK

Indulge in the comforting flavors of this cake with mascarpone cream and lemon, a family dessert handed down from my mother.

With its buttery, savory shortcrust pastry and rich, velvety lemon cream filling, this cake is a treat for the palate.

Whether you make it for a special occasion or simply enjoy it at home, this recipe is sure to impress and delight your guests.

Try it and let me know how you like it!

Why you will love this cake

• Rich and Creamy: Mascarpone adds a luxurious texture to the lemon filling.
• Zesty and Bright: Lemon zest and juice lend a citrusy, refreshing note.
• Simple and Elegant: Perfect for family gatherings or special occasions.

SERVINGS:8

• Preparation Time: 20 minutes
• Baking Time: 35 minutes
• Cooling Time: 15 minutes

Total Time: Approximately 1 hour 10 minutes.

INGREDIENTS:

For the Cream:

• 2 cups milk
• 2 eggs
• 4 tablespoons cornstarch
• 6 tablespoons sugar
• ⅓ cup mascarpone or cream cheese
• Zest of 1 lemon

For the Dough:

• 1 egg
• ½ cup + 1 tablespoon sugar
• Zest of 1 lemon
• 2 ⅔ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ⅔ cup + 1 tablespoon butter (melted)

For Decoration:

• Powdered sugar (for dusting)

METHOD:

Step 1: Prepare the lemon cream

• In a saucepan, pour the milk and bring it to a boil over medium heat.
• Meanwhile, in a bowl, beat the eggs with the sugar until smooth.
• Add the cornstarch to the egg mixture and stir until well combined.
• Once the milk boils, lower the heat and slowly pour in the egg mixture, stirring constantly.
• Cook until the cream thickens, then remove from heat.
• Stir in the mascarpone (or cream cheese) and grated zest of one lemon until smooth.
• Set the cream aside to cool completely.

Step 2: Prepare the dough mixture.

• In a bowl, beat the egg and sugar until frothy.
• Add the grated lemon zest and mix well.
• Gradually incorporate the sifted flour and baking powder, then the melted butter.
• Mix gently until it forms a smooth, cohesive ball.

Step 3: Assembling the cake

• Roll out the dough and press it into a buttered and floured 10-inch mold, forming an even layer.
• Pour the prepared lemon cream over the dough and smooth the surface with a spatula.

Step 4: Bake the cake

• Preheat the oven to 350 F.
• Bake the cake for about 35 minutes, or until the top is golden brown and the dough is cooked.

Step 5: Cool and serve

• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Before serving, dust the surface with powdered sugar.

Tips for success

1. Avoid lump formation in the cream: Stir the cream constantly during baking to achieve a silky consistency.
2. Room temperature ingredients : Make sure all ingredients are at room temperature for better mixing and baking results.
3. Customize zest: For a more intense citrus flavor, use a combination of lemon and orange zest.
4. Storage: Store in the refrigerator for up to 3 days; serve chilled or at room temperature.