From Linderhof’s Kitchen . . . Martha Meinsen Scott

Lemon Mascarpone Cake


I like simple cakes and this one is superb!     A nice lemony cake made moist by the addition of mascarpone.      It’s like the LBD of cakes — you can dress up or down!


1 ½ c. flour
½ t. Baking powder
¼ t. Salt
3 eggs
⅔ c. powdered sugar
½ c. butter, melted
7 oz. mascarpone*
½ t. Vanilla
Zest and juice of 1 lemon


Heat oven to 350.    Grease and flour a loaf pan (I like to put a piece of parchment in the bottom)


Mix flour, baking powder and salt together in a bowl.    In the bowl of your electric mixer, beat together with whisk attachment, the eggs and powdered sugar until creamy.      Add the melted butter and the mascarpone and beat on low. Add the vanilla and the lemon zest and juice.
Add flour mixture and beat slowly until the flour is all incorporated.


Pour batter in the prepared pan.     Bake 40 to 50 minutes or until a knife inserted in the middle comes out clean.


*My container of mascarpone was 8 ounces so I used the full carton.


Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.

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