It’s cake time! But you want a fresh alternative, with the temperatures rising and slowly but steadily turning into Spring / Summer time! This is an ideal cake that is moist and stays fresh for a few days. I really like it a lot!
See how to prepare here:
300g cane sugar
1 pack of vanilla sugar (approx. 13g)
175g butter (not melted)
2 teaspoons baking powder
½ teaspoon salt
Zest of 1 (large) lemon
Juice of 1 (large) lemon
Note on the side: It makes a lot of batter: I prepared a full cake baking tin, as well as a small one!
Pre-heat the oven to 180°C (circulating air).
Line a cake baking tin (or alternatively butter it).
In a bowl, mix together the sugar, vanilla sugar, butter and mascarpone. Then add eggs and the lemon zest.
In a separate bowl, combine flour, baking powder, salt and then add to the egg-sugar mix. Add lemon juice last.
Pour the batter into the lined baking tin and place in the oven for approx. 50 minutes to 1 hour.
Use a wooden skewer to check if the cake is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready. Let the cake cool off and then place onto a platter and dust with icing sugar before serving.