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Very easy to prepare, yet elegant and delicious. Filling is light and just a little lemony slice of whipped crème heaven.
Ingredients
- 1 White Cake Mix
- Topping:
- 1/8 C. All-purpose Flour
- 1/8 C. Powdered Sugar
- 4-5 t. Cold Butter
- A Splash of Vanilla Extract
- Filling:
- 8 oz Mascarpone Cheese
- 2 1/2 C. Powdered Sugar (10x or castor sugar)
- Juice from 1 Lemon and Lemon Peel (grated)
- 1-2 t. Lemon Flavoring
- 1 1/2 C. Heavy Whipping Cream
Directions
- Prepare cake mix according to directions. Set aside.
- In a small bowl combine all topping ingredients together using a fork to crush butter into small pieces. Do not cream. If butter softens, put mixture in freezer for a few minutes to harden. Mixture should be in small crumbles.
- Pour cake batter into 9" buttered and floured springform pan. Sprinkle crumb topping evenly just to lightly coat top of cake. Discard any extra topping mix.
- Bake according to cake mix directions. Allow cake to cool completely in springform pan.
- After cake has cooled completely: remove from springform pan and transfer cake to a serving plate. Set aside and do not wash springform ring.
- In a small bowl grate/microplane lemon peel and set aside.
- In a separate bowl, beat sifted powdered sugar, mascarpone, juice of lemon and lemon flavoring with a hand mixer. Beat until well-creamed for approximately 5-10 minutes then incorporate lemon peel into mixture with a spoon. Lemons vary in flavor. If mixture seems light on taste, add more flavoring to suit.
- In a separate bowl, beat heavy cream until soft peaks form. Do not over-beat.
- With a spatula or large spoon, gently fold cream into cheese mixture about 1/3 at a time until incorporated.
- Slice cake through the middle. Remove top and set aside. Place 1/3 of the filling on cake bottom using a small spatula to spread to the edges of cake as you would a butter-cream filling. The filling will be very soft and pliable. Add the remaining filling into the middle of cake and gently spread toward 3/4 of the outer edges. Do not try to spread it completely to the edge. The filling does not have to be perfectly flat or even around the edges.
- Gently place top onto the filling. Immediately place the springform ring around the cake and latch pan. Cover and refrigerate. The filling will even out with pressure from the top layer and springform ring. Cake can be served 4-5 hours later, but best if allowed to chill overnight.
- Keep refrigerated until ready to serve. Best if cut with a sharp cheese knife with blade that is wiped/cleaned after each cut.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 370 | |
| Calories from Fat 107 | 29% |
| Total Fat 12.11g | 15% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 304mg | 13% |
| Potassium 67mg | 2% |
| Total Carbs 64.11g | 17% |
| Dietary Fiber 0.5g | 2% |
| Sugars 28.08g | 19% |
| Protein 2.46g | 4% |
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