Lemon Layer Cake
Simon Rimmer scores a lemony hat-trick with this delectable lemon sponge soaked in lemon icing and filled with lemon cream.
Why these flavors work
Lemon and flour share 110 flavor compounds, the molecular overlap behind why they sit well together. See the comparison →
By the same chemistry, lemon also goes with lime, cardamom and marjoram.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lemons
- 75g/2¾oz caster sugar
- 200g/7oz caster sugar
- 200g/7oz unsalted butter
- 2 lemons
- 3 free-range eggs
- 200g/7oz self-raising flour
- 2 free-range egg yolks
- 75g/2¾oz caster sugar
- 50g/1¾oz unsalted butter
- 2 lemons
- 100g/3½oz mascarpone
Directions
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.