Lemon-flavored mascarpone bundt cake recipe
A super moist mini bundt cake with a hint of lemon, pure bliss! But to make this bliss perfect, I added a touch of salted caramel right in the center.
Ingredients · Servings 9
- zest of a yellow lemon
- 180g of fine sugar
- 120g of butter
- 3 eggs
- 180g of self-raising flour (flour + dried yeast)
- 165g of mascarpone
- 2 lemons
- salted caramel
- icing sugar
Method · 40 min
- Place the caster sugar in a bowl and grate the lemon zest over it. Mix and let it sit for 20 minutes. In a saucepan, melt the butter until a white film appears. Strain the butter.
- In a bowl, beat the eggs and add the lemon sugar. Add the self-raising flour and mix. Add the mascarpone and mix. Add the melted butter and mix. Add the lemon juice and mix.
- Divide the batter among the mini molds. Bake in a preheated oven at 180°C for 30 minutes.
- Allow to cool on a wire rack. Fill the small holes with salted caramel and sprinkle with icing sugar.
