Lemon Drizzle Cake with Mascarpone

And so, Lent has begun. This year I lengthily considered my options – previously I have given up junk food but, on reflection, I don’t buy junk food so it’s not that great a sacrifice. Crisps and fizzy drinks never strike my fancy… whereas sugar on the other hand… So, naturally, I came to the conclusion I should probably remove sugar from my diet for the next 40 days. I then pictured myself kicking and screaming, gagged and bound as fresh cakes and pastries flaunt themselves at me. Therefore, of course, there’s a loophole. Which explains the photos of lemon drizzle cake.

I will give up sugar and any product that contains it in unhealthy quantities, so no juice, Ketchup (sob), or coffee shop brownies, but I can have all these foods only if I make them from scratch myself. Thus, no ban, no restrictions that make me shake my fist at these remaining 35 days or break my diet within a matter of hours, just a little extra legwork to get what I really want.

lemon drizzle cake

Understandably, I’ve been craving sugar all week. Finally I baked a cake – well, first I baked a soufflé which was a catastrophic disaster, mmm delicious dense and crumbly chocolate soufflé – so I baked lemon drizzle cake to restore my confidence.

Inspired by Honey & Co’s (god I love that place) lemon and elderflower cake I tweaked a few of the ingredients – elderflower seeming too summery as flurries of snow drifted down over Manchester the other day, and I bundled myself against the vicious hail hammering my face and arms. Although, on reflection, the swirls of mascarpone look like miniature molten snowballs so it all ties together rather neatly.

lemon mascarpone cake

Lemon drizzle cake is a national favourite so why desecrate something sacred with mascarpone? This mild soft cheese, which Rachel Roddy refers to as ‘dairy velvet’, is an ideal topping for a tender carrot cake, swirled with cream and orange zest, as it simply needs a citrus tang to bring its sour savouriness to the fore. I’ve discovered it perfectly complements the fresh lemony flavour of this sponge, and softens those bites of sharp juiciness from the drizzle.

And, somehow, the cake seems even lighter with its thick velvety splodges adorning it’s head, like a crown of spiky hair. Each bite has the texture of marshmallow, the moussey icing mirroring the moist tender crumb. The flakes of toasted almond are required simply to give you something to chew.

lemon mascarpone cake

I ate a slice, then I needed to go back and tidy the edges a little. Lent will prove to be a very happy time, I think. After all, the coffee shop brownies can wait, I have lemon drizzle cake and fluffy mascarpone. I love loopholes.

Lemon and almond drizzle cake with mascarpone

Quite possibly the best lemon drizzle cake I've ever eaten! This recipe is pretty easy, and if you don't have a piping bag then don't worry about icing it in the way shown in the photographs, you'll be eating it all very quickly anyway.
Prep Time30 minutes
Cook Time40 minutes
Course: Baking, Dessert, sweet
Cuisine: British
Keyword: almond, lemon, lemon drizzle cake, mascarpone
Author: Adapted from Fay Ripley’s recipe


For the cake:

  • 200 g softened butter
  • 200 g sugar
  • 3 eggs
  • 50 g plain flour
  • 125 g ground almonds
  • Zest of 2 lemons

For drizzle:

  • 70 g sugar
  • Juice of 2 lemons

For the mascarpone icing:

  • 300 g mascarpone
  • 4 tbsp icing sugar
  • 1 tsp vanilla extract
  • Toasted flaked almonds


  • Preheat the oven to 180°C/350°F. Line the base of a round 20cm cake tin with baking parchment and grease the sides with butter.
  • Tip your softened butter and the sugar into a mixing bowl and beat together with an electric whisk until soft, pale and fluffy. Beat in the eggs, one at a time, until fully incorporated.
  • Add the flour, ground almonds and lemon zest and gently fold together. Tip into the prepared tin and bake for 30-40 minutes.
  • Meanwhile make the drizzle by mixing together the lemon juice and sugar.
  • Once the cake is golden brown, springy in the centre and a skewer inserted into the sponge comes away clean it is ready. While it is hot, pierce the sponge all over its surface with a skewer or fork and spoon over the drizzle, spreading it all over the cake. Leave to cool in the tin.
  • Remove from the tin once cold. In a bowl beat together the icing ingredients until smooth then either spread or pipe splodges over the cake. Garnish with some toasted flaked almonds. Dig in.

6 responses to “Lemon Drizzle Cake with Mascarpone”

  1. Blogtastic Food Avatar

    The mascarpone icing looks and sounds incredible!! Yum! (:

    1. allyeatseverything Avatar

      Thank you! It’s far too indulgent that’s for sure 😉

  2. Religious Liberty News Avatar

    There’s a different take in the article, “Should we eat Everything?” at https://religiouslibertynews.wordpress.com/

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