Lemon Bundt Cake with Mascarpone Frosting
Makes 1 8-inch Bundt Cake
2 sticks (1/2 lb, 225 grams) + for greasing unsalted butter at room temperature
2 cups sugar
4 eggs at room temperature
3 cups all purpose flour + 2 tablespoons for dusting
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk at room temperature
1 cup lemon juice (fresh)
1 1/2 tablespoons vanilla essence
1/2 cup grated lemon zest (3 to 4 large lemons)
For the Frosting:
8 oz (230 grams) Mascarpone cheese at room temperature
1 stick unsalted butter at room temperature
3/4 cup confectioners’ sugar
1/8 teaspoon salt
1/2 tablespoon vanilla essence
2 cups heavy whipping cream
Preheat the oven to 350 degrees Fahrenheit. Use the extra butter for greasing the Bundt cake pan. Shake the 2 tablespoons of flour all over the pan, moving around to coat evenly. Pour out any excess. Set the pan aside
In a large bowl, sift together all the dry ingredients and set aside. In another bowl, pour in the buttermilk, lemon juice and vanilla essence. Set both bowls aside
In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy. This should take just a few minutes. Keeping the mixer on medium speed, add the eggs one at a time.
Begin adding in the dry ingredients and the buttermilk mixture, alternating in batches, starting with the dry ingredients. Finally, toss in the grated lemon zest and continue mixing until just combined
Pour the batter into the Bundt cake pan and bake for approximately 45 to 55 minutes, until the top is golden brown and there is no more jiggling towards the center of the cake when you gently tap the pan. Remove the cake from the oven and set aside to cool.
Make sure your mixing bowl and whisk are clean before re-using to make the Mascarpone frosting.
In the mixing bowl, whisk together the Mascarpone, butter, confectioners’ sugar and salt until light and shiny, approximately 3 to 5 minutes. Maintaining medium speed, add the vanilla essence. Finally, slowly pour the heavy whipping cream into the Mascarpone butter mixture, pausing for about 15 seconds or so every 1/2 cup interval. Continue whisking until the frosting shows firm peaks, just another 2 minutes or so.
When the cake has thoroughly cooled, you can either frost the entire Bundt cake or cut into slices and frost individually.