Lemon Semolina Cake With Whipped Mascarpone Icing

Lemon Semolina Cake With Whipped Mascarpone Icing

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This Lemon Semolina Cake recipe relies heavily on high quality olive oil - so pick one that has a taste you really enjoy. The Whipped Mascarpone Icing is super light, really tasty and easy. The frosting makes this lemon cake really sing!

***Semolina is a coarsely ground flour, usually made from Durham wheat. 

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Lemon Semolina Cake With Whipped Mascarpone Icing
This Lemon Semolina Cake recipe relies heavily on high quality olive oil - so pick one that has a taste you really enjoy. The Whipped Mascarpone Icing is super light, really tasty and easy. The frosting makes this lemon cake really sing!
Ingredients:
  • Cake:
  • 6 (about 400g) large eggs
  • 1½ cups (300g) granulated sugar
  • 1 cup (250 mL) extra-virgin olive oil
  • 1 cup (250 mL) 3.25% milk
  • Zest from 1 lemon
  • 1 Tbsp (15 mL) fresh lemon juice
  • ½ tsp (5 mL) pure vanilla extract
  • 2½ cups (320g) all-purpose flour
  • ½ cup (75 grams) semolina flour
  • 1 Tbsp (15 mL) baking powder
  • 1 tsp (5 mL) coarse salt
  • Whipped Mascarpone Icing:
  • 1 cup (225 grams) mascarpone, chilled
  • 1 cup (120 grams) icing sugar
  • 2 cups (480 grams) 35% cream
Method:
Preheat oven to 350°F (180°C). Grease and flour 2 - 9” round cake pans.In a stand mixer fitted with the whisk attachment, whisk eggs and sugar until combined. Add oil in a slow, steady stream, whisking until combined. Add milk in a slow, steady stream, whisking until combined.Reduce mixer speed to low.Whisk in lemon zest, juice and vanilla.In a separate bowl, whisk together flours, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined. Divide batter between prepared pans.Bake until a cake tester comes out clean, 25 to 30 minutes.Let cool in pans on wire racks for 5 minutes. Remove from pans, and let cool completely on a wire rack. Cut rounded tops off cakes and frost with whipped mascarpone icing.Icing Method:In a stand mixer with the whisk attachment, whip mascarpone and confectioners’ sugar on medium until smooth. Reduce speed to low, and add cream in a slow steady stream, whisking until combined. Increase speed to medium-high, and whip until soft peaks form.
Details:
Prep time: Cook time: Total time: Yield: 1-9" layer cake
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