Old fashioned Lemon Blueberry Mascarpone Cake with lemon curd and blueberry compote! That mascarpone frosting is to die for!

Simple lemon curd recipe is perfect for desserts! This is the best lemon curd recipe for cake filling, cupcakes, and cookies!

Instructions: Heat oven to 350 degrees. Grease a 10-inch tube pan with a removable bottom. In a medium bowl, beat the egg whites until stiff but not dry. Set aside. In the bowl of a stand mixer ...

Put 100g of yogurt, 2 tbsp of lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk, until the batter just comes ...

Add the yoghurt, lemon juice and zest and stir until smooth. Sieve the flour and baking powder together and gently stir them into the cake mix. Whisk the egg whites to soft peaks and carefully ...

The cake is pleasantly lemony, not too tart, and needs no dressing up—the lemon curd underneath scratches that itch for icing. It’s absolutely delightful enjoyed warm, or as a cool snack ...

Preparation. Step 1. Bring a medium pot of water to a boil. Reduce heat to medium-high. Whisk lemon juice, sugar, and eggs, in a medium heatproof bowl; place over pot of simmering water and cook ...

Preheat the oven to 350ºF. Sift the flour onto the granulated sugar and salt, then stir in the almonds. Whisk the eggs lightly with a third of the yogurt and the vanilla and almond extracts.