This cake is so moist and you can make it has a layer cake filled with creamy lemon curd and mascarpone cream. Start by zesting the skin of lemon squeeze the lemon juice out and measure 50 ml of the juice that you will use to bake the cake. Add about 7 grams of the lemon zest in the lemon juice and set the remainder aside. In a large mixing bowl, add two large eggs and whip them just to break the yolks then add sugar and honey and mix them in until they are well incorporated.
Place the egg mixture over a pot with hot water about 100F for about 5 minutes then remove it and set it aside. In a small bowl, add butter, milk and lemon zest then place it over the hot water bath and let the butter melt slowly. Using an electric mixer, beat the egg mixture on high speed for about 5 minutes or until it is pale and fluffy.
Sift in cake flour and at this point, switch to a spatula and fold the dry ingredients in until the flour is moistened the take the melted butter mixture and add it in the batter and fold it in until the batter is smooth. Prepare an 8-inch round cake tin by greasing it then lining with a parchment paper then level the top and bake the cake in a 320 degrees Fahrenheit (160C) oven for 20 to 22 minutes.
Once baked, remove the cake from the oven and invert the cake on a wire rack and let it cool down completely. You can serve this cake plain as it is or prepared a lemon curd and top it with the cake. For the lemon curd, add on an egg in a pan and whisk it then add sugar and continue to mix it until the sugar is dissolved in the egg.
Add lemon juice and lemon zest, lightly whisk them in then place the pan over medium heat and boil it until the mixture start to thicken then add unsalted butter and mix it in as the butter melts.
Pour the curd in a bowl and let it cool before you add it to the cake. For the cheese, add 70 grams of mascarpone cheese in a mixing bowl and smooth it with a spatula then add sugar and mix it in then add heavy cream and use an electric mixer to beat the mixture until light and fluffy.
Bring the cooled cake over your work surface and slice it into layers then frost beach layer with the cream and top the cake with the lemon curd. Slice, serve and enjoy this tangy cake with a cup of tea.
- Sugar 55g/ 1.9Oz
- Honey 5g/ 0.2Oz
- Cake flour 53g/ 1.7Oz
- Unsalted butter 10g/ 0.4Oz
- Milk 20ml
- Lemon zest 5g
- 1 Egg
- Sugar 50g/ 1.8Oz
- Lemon juice 50ml
- Lemon zest 7g
- Unsalted butter 50g/ 1.8Oz
- Mascarpone cream cheese 70g/ 2.5Oz
- Sugar 15g/ 0.5Oz
- Heavy cream 120g/ 4.2Oz