Lemon Mascarpone Drip Cake with Chamomile & Mint 🍋 ✨ This cake tastes like a garden in springtime — bright, creamy, and unbelievably fresh! Golden lemon sponge layered with cloud-like mascarpone cream and finished with silky lemon glaze.

 

🧾 INGREDIENTS

🍰 Lemon Sponge Cake

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt

1 cup sugar

½ cup butter, softened

3 eggs

¾ cup milk

Zest of 2 lemons

1 tsp vanilla extract

🧀 Mascarpone Cream Filling

1 cup mascarpone cheese

1 cup heavy whipping cream

½ cup powdered sugar

1 tsp vanilla

🍋 Lemon Drip Glaze

1 cup powdered sugar

2–3 tbsp lemon juice

1 tbsp melted butter

🌼 Garnish

Lemon slices

Fresh mint leaves

Chamomile flowers or edible flowers

Powdered sugar dust

✨ Fresh lemon zest perfumes the sponge while

mascarpone cream becomes light and airy.

🔢 INSTRUCTIONS

Preheat oven to 350°F / 175°C. Grease two 8-inch cake

pans. 🔥

Whisk flour, baking powder, and salt together.

Beat butter and sugar until fluffy.

Add eggs one at a time while mixing.

Stir in lemon zest and vanilla extract. 🍋

Alternate adding flour mixture and milk until smooth

batter forms.

Divide batter between cake pans.

Bake 25–30 minutes until golden and set. 🔥

Cool cake layers completely.

Whip heavy cream with powdered sugar until soft peaks

form.

Fold whipped cream gently into mascarpone cheese. 🧀

Spread mascarpone cream between cake layers.

Mix powdered sugar, lemon juice, and butter to make

glaze.

Pour glaze gently over the top to create drips. 🍋

Decorate with whipped cream swirls, lemon slices, mint,

and flowers. 🌼