Creamy lemon cake (Print Version)

# Ingredients:

→ Cake

01 - 80g of melted butter
02 - 250g of mascarpone cheese
03 - 150g of powdered sugar
04 - Three eggs
05 - Zest and juice from two lemons
06 - 150g of all-purpose flour
07 - A packet of baking powder
08 - A pinch of salt

→ Optional Frosting

09 - 2 or 3 tablespoons of lemon juice
10 - 100g of powdered sugar

# Instructions:

01 - Preheat the oven to 180°C. Coat a baking tin with butter and flour, or line it with parchment paper.
02 - Whisk together the mascarpone and sugar until the texture is smooth. Stir in the eggs one by one.
03 - Blend in the lemon zest and juice to enhance the mixture.
04 - Slowly sift in the flour, baking powder, and salt, and fold it all into the mix.
05 - Pour in the melted butter and stir until the batter is silky and consistent.
06 - Spread the batter evenly into the prepared tin. Bake for 30-35 minutes, checking with a knife tip to see if it’s done.
07 - Combine powdered sugar and lemon juice. Drizzle it over the cooled cake.

# Notes:

01 - Let the cake cool down completely before adding any glaze.
02 - Want a smoother mix? Make sure your mascarpone is at room temperature.

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