Luscious Lemon-Mascarpone Mini Bundt Cakes

Lemon desserts are a popular choice in summer and a personal favorite.  When I discovered a recipe for a lemon cake incorporating mascarpone cheese on the lovely Mademoiselle Gourmande blog, I wanted to try this intriguing variation.  I decided to make it in individual Bundt sizes and deliver a couple to a lemon-loving friend celebrating a birthday.  The cake was super moist, and delicious.  If you like lemon, you will love this cake!

Individual Lemon Mascapone Cakes

• Servings: 6
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 ( Adapted from Mademoiselle Gourmande Blog)

CAKE:

zest and juice of 1 lemon

1 2/3 c flour

1 c sugar

1 t baking powder

6 T unsweetened butter

2 eggs

8 oz tub of mascarpone cheese

GLAZE:

juice of 1 lemon

1 1/2 c icing sugar

fresh berries for serving; the original recipe calls for chopped pistachios sprinkked over the glaze instead of fruit

Preheat oven to 350 F

Cream butter and sugar.  Add eggs one at a time. Mix the mascarpone, lemon juice and lemon zest together. Combine mascarpone mixture with the butter- egg mixture. Mix well.Combine flour and baking powder. Gradually incorporate into the wet ingredients and mix until just blended.Divide batter evenly into a greased individual Bundt pan. The cake can be made in a loaf pan as well or in a regular Bundt pan if preferred.

Bake at 350F for 35-40 minutes until golden and a toothpick comes clean when the cakes are tested. If baking in larger pan, cake will need 45-50 minutes to bake.

To glaze:  prick the cakes with a wooden skewer.  Mix the icing sugar with the lemon juice until very smooth and drizzle over each inverted cake on its serving plate.  Serve with fresh berries.

Variation:  adding finely chopped lemon balm to the batter would be delicious.

Lusciously lemony good!