Lemon Love Cake
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Quantity: 15 slices
Complexity: easily
Quantity: 15 slices
This cake is baked using a ready-made lemon sponge mix and lemon pudding mix, making it much easier to make. The first layer is a sponge batter, flavored with an extra squeeze of lemon juice, and the second layer is made from beaten eggs, ricotta, and soft mascarpone cheese, with lemon zest added. As the cake bakes, the layers rotate, giving it a wonderful texture. Frost the finished cake with a lemon pudding and mascarpone frosting and enjoy its vibrant citrus flavor and velvety texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Butter to grease the pan
- Flour to dust the pan
- 1 package (500g) of lemon cake mix
- Juice and zest of 1 lemon
- 900 g semi-skimmed ricotta
- 2 containers of mascarpone cheese (220g each)
- 4 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 package (96g) of quick lemon pudding mix
We recommend
Recipes with similar ingredients: butter, premium flour, cake mix, lemon, ricotta cheese, mascarpone cheese, eggs, sugar, vanilla extract, milk, lemon pudding
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a 22x32 cm loaf pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons of lemon juice. Pour the batter into the prepared pan.
- Using an electric mixer on medium-low speed, beat the ricotta, lemon zest, and 110g of mascarpone cheese until smooth. Add the sugar and vanilla and beat until smooth. Add the eggs one at a time, beating after each addition until incorporated. Carefully spread the ricotta mixture evenly over the dough in the pan.
- Bake until the cake layer rises to the top (the two layers alternate during baking) and a wooden skewer inserted into the center comes out clean, 50-60 minutes. Cool completely, about 30 minutes.
- Meanwhile, beat the remaining mascarpone cheese with a mixer on medium speed until smooth. Gradually add the milk, whisking until smooth. Add the pudding and whisk until smooth. Let it sit for about 5 minutes, until the mixture thickens. Spread the frosting over the cooled cake.
Author of the recipe - Valerie Bertinelli is an American actress.
Categories:
Similar recipes
