Lemon Sponge with Summer Berries and Lemon Mascarpone
I made this simple dessert on Sunday as my Grandad was coming round for lunch. The weather was gorgeous, and this seemed like an ideal summery pudding. The lemon sponge is so yummy with mascarpone instead of cream, and you can’t go wrong with luscious berries!
To make the sponge
Preheat the oven to 180C/gas 4
Grease a deep 8″ cake tin
Cream 6oz organic butter and 6oz caster sugar
Beat in 3 large organic, free range eggs
Sift in 6oz fine milled self-raising flour, and fold in
Add the zest of 2 lemons
Stir in 2 tbsp lemon juice
Bake in the oven for 40 – 50 minutes until the top is springy and a skewer comes out clean
Use the skewer to poke holes in the top, then pour over 2 tbsp lemon juice mixed with 50g sugar and leave to soak into the sponge
Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack
When cold, cut into 10cm square cubes and spread good quality lemon curd on top of each one.
To make the lemon mascarpone
Beat together 200g mascarpone and 80g icing sugar – add more icing sugar if you like it sweeter
Beat in 2 tbsp lemon juice and the zest of one lemon
Top the lemon sponge squares with the lemon mascarpone and serve with summer berries, such as raspberries, blackberries or strawberries. Yum!