Lemon Drizzle Cake
|Caster sugar||3 Ounce (85 Gram)|
|Unsalted butter||2 Ounce, diced (50 Gram)|
|Lemons||2 (Use Zest And Juice)|
|Mascarpone||4 Ounce (100 Gram)|
|Caster sugar||7 Ounce (200 Gram)|
|Butter||7 Ounce, softened (200 Gram)|
|Lemons||2 , zested|
|Self raising flour||7 Ounce, sifted (200 Gram)|
|Lemons||4 , juiced|
|Icing sugar||2 Tablespoon (For Serving)|
1. For the filling, put the yolks and sugar into a heavy-based pan or in a bowl over a pan of simmering water and stir until the sugar melts. Add the butter, lemon zest and juice, then cook, stirring, for 5-8 mins or until thick. Leave to cool. When cold, lightly fold in mascarpone to give a marbled effect. Chill until needed.
2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm springform cake tin. Using electric beaters, beat the sugar, butter and lemon zest until pale and fluffy. Gradually beat in the eggs, one at a time, then fold in the flour. Spoon into the tin and bake for about 35-40 mins or until the cake is beginning to shrink away from the sides of the tin.
3. Meanwhile, make the drizzle: mix the lemon juice and sugar. As soon as the cake comes out of the oven, pour over the lemon mixture and leave for 20 mins. Carefully remove the tin, transfer the cake to a rack and leave until cold.
4. When cool, cut the cake in half through the centre to make 2 round cakes, then sandwich together with the lemon filling. Sift over icing sugar and serve