Description
A light, refreshing cake that captures the essence of spring, featuring a moist lemon sponge layered with creamy mascarpone frosting and a delicate chamomile-mint infusion.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chamomile tea, cooled
- 2 tablespoons fresh mint leaves, finely chopped
- Yellow food coloring (optional)
- Edible flowers for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon juice and zest.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Alternately add dry ingredients and buttermilk to the butter mixture, mixing until just combined.
- Divide batter evenly between pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely on wire racks.
- For frosting, beat mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in chamomile tea and mint.
- Level cake layers if needed. Place one layer on a serving plate, spread with frosting, then top with second layer. Frost the entire cake with remaining frosting.
- For drip, mix a few drops of yellow food coloring with leftover frosting or lemon curd if desired, and drizzle around edges. Garnish with edible flowers and mint leaves.
Notes
You can customize the seasonings to taste.