Lemony Mascarpone loaf

Like biting clouds

I am writing this post while waiting to board at Stanstead Airport. Ryan Air are late as usual but I’m sure the captain will get us there on time. One of the things I am grateful for today is assigned seats on cheap airlines. No more fighting, elbowing, praying or cursing. Today I’ll try something I’ve never done before: be the last one to board the plane. What an idea!

..And now they’ve transferred us to another gate. I could have been first in the queue this time but nah.. I was assigned an aisle seat and I’ll stick to my wood medal.

Moving on to more serious matters.. Let’s talk cake. I had a tub of mascarpone in the fridge. I couldn’t remember what I bought it for – I tend to have many ideas and forget about them. It’s sat there for two weeks and the expiry date was getting closer and closer – anxiety. So I made something I’ve never made before (two things in a week!): a mascarpone cake. I had some lemons, I threw those in there too. Finally, one more thing I’ve never tried before (three things..!?): I photographed it with my Lensbaby. Isn’t this the most exciting week?

Clouds.. This cake is light, moist, delicate. While you beat the mascarpone, the cheese will gather all the freshness from the lemon zest, the deep sweetness of the Muscovado sugar and the perfume of the vanilla extract in a very airy texture. Try it. You know you want to.


All ingredients must be at room temperature apart from the coconut oil so this remains creamy until the very end.
200gr Mascarpone (2/3 cup)
1 1/2 cups all purpose flour
1 1/2 cups light Muscovado sugar
1/2 ts baking powder
1/2 ts salt
1/4 baking soda
3/4 coconut oil
3 eggs
1 ts vanilla extract
Juice and zest of 2 small lemons


In a small bowl, combine the sugar with the lemon zest and set aside.
In a medium bowl, sift the flour, baking powder, salt and baking soda and set aside.
In a large bowl, beat the coconut oil and the mascarpone until smooth. Gradually beat in the zesty sugar on high speed until the mixture becomes creamy and fluffy – roughly for 3-4 minutes.
Reduce to low, beat in the eggs, one at a time, and the vanilla. Finally, add the dry mix, gradually, and the juice of both lemons until well combined.
Pour the batter in your loaf tin, observe the silkiness, let the magic happen at 170’C (350’F) for 70 minutes.

Be Italian: serve with coffee.

Time to board and see the world from flossy clouds. I’m coming home.


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