How to make
First, prepare the lemon cake:
Grease a rectangular baking dish (1 liter capacity) and sprinkle brown sugar on the sides and bottom.
Mix the lemon juice and milk in a bowl. Set it aside to cool.
Grind the lemon peels (only the yellow part) with the sugar in a blender - this way the aroma is stronger.
Add the soft butter and beat, until a homogeneous mixture is obtained, then add the eggs one by one, until they are absorbed and a smooth cream is obtained.
Pour the condensed milk with the lemon juice and finally finish off with the flour sifted with baking powder. Add it in parts, by smoothly stirring with a spatula or a wire whisk.
Transfer the mixture into the baking dish and put it in an oven heated to 360°F (180°C) for about 30-40 minutes, or until it is fully baked.
While the lemon cake is baking, prepare the lemon syrup.
Put all the ingredients for it in a saucepan and boil it for 15-20 minutes.
The baked cake is poured with the thick lemon syrup.
Moving on to the mascarpone and cocoa frosting:
Beat the mascarpone along with the cream and sugar. You should get a thick but fluffy cream. Add the cocoa and beat again briefly, until the cream is absorbed and colored.
Transfer it into a piping bag and decorate the whole syrup cake with roses from the frosting. You can also inject it into each individual piece, after it has been cut and divided into portions for serving.
An unique combination of lemon and cocoa flavor with the juiciness of the cake and the tenderness of the cream.
Enjoy my lemon syrup cake with mascarpone frosting .
