INGREDIENTS

FOR THE CAKE
275 g granulated sugar
200 g salted butter, softened
200 g mascarpone, softened
5 large eggs
Zest of 2 lemons
Juice of 1 lemon
1 tsp baking powder
1 tsp vanilla paste or extract
350 g self-rising flour


FOR THE FROSTING
75 g mascarpone, softened
75 g powdered sugar
Zest of ½ lemon
½ tsp vanilla paste or extract
Lemon juice

INSTRUCTIONS

STEP 1
Preheat the oven to 180ºC | 350°F. Grease a bundt pan and set aside.

STEP 2
In a large Fattoria bowl, whisk together the sugar, butter and mascarpone until soft and fluffy.

STEP 3
Add the vanilla, lemon zest and lemon juice, mixing to combine.

STEP 4
Beat in the eggs one at a time until fully incorporated. Gently fold in the flour and baking powder until the batter is smooth.

STEP 5
Pour the batter into the prepared bundt pan and bake until golden and a toothpick inserted into the center comes out clean, about 45–55 minutes.

STEP 6
Remove from the oven, unmold and let cool on a wire rack.

STEP 7
For the frosting, in a bowl, mix together the mascarpone and powdered sugar until smooth.

STEP 8
Stir in the lemon zest and vanilla.

STEP 9
Add a little lemon juice and whisk until the frosting reaches your desired consistency. Adjust with more lemon juice if too thick or more powdered sugar if too thin.

STEP 10
Once the cake has cooled, spread the frosting evenly on top. Slice and serve on Pacifica Marshmallow plates that combine perfectly with Spring.