Mascarpone and lemon cake

Mascarpone and lemon cake

Until now, we had not incorporated mascarpone cheese into any of Bezzia's our biscuits And look what we have made biscuits! The result has pleasantly surprised us. In fact, this mascarpone and lemon cake It is one of the softest and fluffiest we have prepared.

This cake is so soft and fluffy that is eaten alone You can serve it as a dessert now in summer with a scoop of ice cream but you can also enjoy it for breakfast or a snack with a cup of coffee on the side. It will always be a good time to sink your teeth into it.

If the combination of ingredients and the texture already have you almost convinced, when you know how easy it is to do We are sure that you will be encouraged to try it. And it is that these biscuits are one of those in which you will have to do little more than mix all the ingredients and take them to the oven. Prepare the ingredients and get to it!


  • 180 g. by mascarpone
  • 80 g. of sugar
  • The juice and zest of one lemon
  • 3 eggs
  • 70 ml. sunflower oil
  • 180 g. oatmeal
  • 1 sachet of chemical yeast

Step by step

  1. Pre-heat the oven at 180ºC with heat up and down.
  2. With manual rods mix the mascarpone cheese in a bowl, sugar, zest and lemon juice.
  3. Once all the ingredients are integrated Also add the eggs. and the oil and mix until a homogeneous mass is obtained.

Mascarpone and lemon cake

  1. In conclusion, add the oatmeal and the yeast and mix until integrated.
  2. Grease a mold or line it with parchment paper and pour the dough into it.

Mascarpone and lemon cake

  1. Take it to the oven and cook it for approximately 50 minutes until it is curdled and slightly golden. Is it browning too much? To prevent it from burning after 45 minutes, place aluminum foil on the cake if necessary.
  2. Once the cake is done, take it out of the oven and wait 10 minutes to unmold it on a rack.
  3. Let it cool down and enjoy this lemon mascarpone sponge cake.

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