A classic Lemon Drizzle cake but instead with a sweet, creamy drizzle using mascarpone. Topped with crushed meringues to give it an extra crunch and decorated with beautifully dried lemons which finish it off perfectly.
Ingredients
- 225g of Butter
- 225g of Caster Sugar
- 4 Eggs
- 225g of Self Raising Flour
- 2 Lemons
- 250g of Mascarpone
- 100g of Icing Sugar
- Meringues
- Dried lemons for decoration
Method
- Cream together the butter and the caster sugar
- Add in the eggs and mix
- Add in the self raising flour and mix
- Finely grate the zest of 2 lemons into the mixture
- Add to a greased loaf tin and bake for 45 minutes on gas mark 4 / 180 degrees
- For the drizzle mix the mascarpone with the juice of 2 lemons and the icing sugar
- Once baked, spike holes into the cake and drizzle over the icing mixture
- Leave to cool for 10-15 minutes
- Sprinkle with crushed meringues and slices of dried lemons for decoration
Top Tip
To create the decoration, I sliced one lemon and air dried the slices for 5 days prior to baking the cake.
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