The other day I went shopping with a huge pot of mascarpone but without really knowing what to do with it. And as I could not eat raw eggs (yes I know I ramble there !), exit the tiramisù ! But I didn’t want either to deprive me of a little delicacies for teatime ! This is where the idea of a lemon cake and mascarpone came to me… and as I don’t do things by halves, this cake is even gluten-free based corn flour and almond powder.

No recipe but a complete experiment and it is only at the time of the tasting that I realized that I had not missed it (phew !) … the cake had a chewy texture to wish that I loved it ! It’s going to take when I was devouring not just before the return of Mr… And no, the mascarpone it’s not for the tiramisù !!!

Lemon Cake and mascarpone {gluten-free}

For a cake Save Print Ingredients

  • 150 g of corn flour
  • 150 g of almond powder
  • 150 g mascarpone
  • the juice and zest of 2 lemons bio
  • 120 g of sugar cane
  • 80 g of butter
  • 2 eggs
  • 1 sachet of yeast
  • 1 pinch of salt



  • Preheat the oven to 160°.
  • Beat together the sugar and butter to obtain a ointment. Then add the eggs one by one, beat well so that the mixture become foamy.
  • Stir in the mascarpone, the zest and the juice of the lemons.
  • Finish by adding the almond powder, corn flour, baking powder and salt. Mix.
  • Pour the batter into a cake pan with non-stick or greased-floured surface.
  • Bake for 1 hour and then treat yourself well with this good cake, mascarpone and lemon.


Written by Doc

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