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Bruno Albouze Soft Lemon Cake

Soft Lemon Cake

Easiest cake ever and gluten free
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Prep Time 20 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: baking
Cuisine: French
Calories: 200

Ingredients
 

  • 320 g Mascarpone at room temp
  • 130 g Sugar
  • 3 each Whole eggs at room temp
  • 90 g Corn starch
  • 120 g Plain milk yogurt
  • 10 g Lemon zest
  • 100 g Lemon juice

Equipment

  • 1 Stand mixer
  • 1 Pastry bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cake pan 8-inch/20cm Ø buttered and floured

Method
 

Lemon Batter
  1. In the stand mixer fitted with the whisk attachment, beat mascarpone and sugar on medium speed. Add eggs gradually. Then incorporate the yogurt, starch, lemon zest and juice. Mix until homogenized. Fill up prepared pan.
Baking
  1. Preheat fan oven to 350ºF/180ºC. Bake lemon cake for 40-45 minutes until knife inserted near the center comes out clean. Let cool and refrigerate. Warm up bottom pan to un-mold cake. Enjoy!