LEMON GENOISE CAKE

Lemon Genoise Cake image

I needed an egg-free lemon cake recipe for Easter this year. I found a vegan one on this site, but since I just needed it to be egg-free, I added the dairy back in. I am really pleased with how this turned out.

Provided by MsLizze

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 15

Ingredients

2 1/2 cups cake flour
2 tablespoons cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons butter, softened
1/4 cup lemon juice
3/4 cup water
1 minced lemon, zest of
3/4 cup milk
1 1/2 teaspoons vanilla
24 ounces mascarpone cheese
5 lemons, juice of
1 1/2 cups powdered sugar

Steps:

For the cake:.
Preheat oven to 350°F.
Grease and flour two 9" round pans.
Mix the dry ingredients together in a large mixing bowl.
Add the butter, water, and lemon juice and beat on medium for one minute.
Add the remaining ingredients and beat on medium for one minute more.
Pour the batter into the prepared cake pans.
Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
Let the cakes cool thoroughly before filling and frosting.
For the frosting:.
Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
Use it to fill and frost the cake.

Nutrition Facts : Calories 3978.9, Fat 79.6, SaturatedFat 48.5, Cholesterol 208.8, Sodium 3820.2, Carbohydrate 792.2, Fiber 7, Sugar 485, Protein 37.2