Whole Lemon Cake with Mascarpone Icing

This exotic recipe isn't as difficult as its name makes it appear and now you can try it at home by following our step by step recipe. There are plenty more recipes to try on our Recipe of the Week page.

Whole Lemon Cake 


2 small thin-skinned lemons or 1 large one

275g softened butter

275g caster sugar

275g SR flour

2 level teaspoons baking powder

4 eggs


50g softened butter

175g icing sugar

250g full fat mascarpone

Icing and decoration

175g fondant icing, or make icing from icing sugar and water

1 thin-skinned lemon

50g caster sugar


Grease two 20cm sandwich tins and base-line them

Make lemon decoration. Peel long strips lemon rind, and cut into fine strips. Save lemon juice for icing. Place peel in saucepan with half caster sugar, cover with boiling water and boil 1 minute. Drain, pat dry, place on baking paper and scatter over remaining caster sugar. Leave in warm place to dry out (or in very low oven) until crispy.

Put the 2 whole small (or one large) lemons in a pan, cover with water, bring to boil then simmer 20minutes until soft. Drain, cut in half and remove pips. Process in food processor until it is a smoothish pulp but with some chunky bits. Transfer to small ball.

Put the remaining cake ingredients in processor and blend until smooth. Add just over half the pulp and stir in.

Divide mixture between the tins and bake at 180C (160C fan) 30mins until golden and just starting to shrink from sides of tin. Leave 5mins in tin then turn out and leave until cold. Slice both cakes in half horizontally.

For filling, blend butter and icing sugar until smooth and creamy. Add mascarpone and blend again, then stir in remaining pulp until just mixed. Spread between the cake layers and top.

Decorate with candied lemon rind.