125 g mascarpone cheese
150 g caster sugar
165 g self-raising flour
Zest of one lemon
Preheat oven to 180C, grease and line a round or square cake pan or spring-form tin.
Beat butter, cheese, and lemon zest on medium speed until fluffy. Add sugar and beat for a few minutes, then add eggs one at a time and beat until well blended. Add flour in two batches, beating on low-medium speed until just mixed through.
Spoon batter into prepared pan and smooth the top with the back of a spoon or spatula. Bake for around 45 minutes until a toothpick inserted comes out clean, then remove from oven and leave to cool for 20 minutes in the pan. Turn out onto wire rack and leave to cool completely.
Dust cooled cake with icing sugar or slice and serve with a small dollop of whipped cream or vanilla ice cream.