Lemon mascarpone and strawberry cake on ceramic stand with white teacup, fork and strawberry print napkin in foreground, yellow tulips in background

Mother’s Day:And the Cake She Deserves!

Today is Mother’s Day. But let’s be honest — every day is Mother’s Day, given that mums are managers, organisers, planners, shoppers, drivers, doctors, psychologists… and whatever else is needed, at any hour, without prior notice. 💛

You know where I’m going with this, don’t you?

A Mum Is Always On Top of Everything

A mother’s brain undergoes such a profound transformation during pregnancy that it becomes a high-speed processor — focused, precise and dedicated exclusively to her child. Twenty-four hours a day, seven days a week, no breaks, no days off, no airplane mode.

But alongside that superpower always comes that voice. That voice no mother can ever completely silence: Am I doing a good job?

Almost five years later, I still find myself caught in that thought. I still wonder whether I should have gone to play with her instead of sitting quietly for five minutes. Whether I should or shouldn’t have let her have the chocolate. Whether I shouted too much. Whether I demanded too much.

And if I did a squat every time I heard “Mummy!”… well, I’d be absolutely ripped by now. But I’m far too lazy for that. 😂

The Mother I Never Thought I’d Be

I’ll be honest — I never really thought about having children. I was genuinely convinced I wouldn’t have any — I’d been on the pill for so many years that I never even considered another possibility. But life has a very particular sense of humour.

After just a month and a half without the pill, my little “flea” appeared. Much faster than I ever could have expected. The shock was huge. But the fear was even bigger. What were we going to do? What was I going to do?

The first three months flew by — so much sleep, so much tiredness, normal work, barely even realising I was pregnant. But when they told me it was going to be a girl… something shifted inside me. A click. Gentle but definitive. I was going to be a mum. I really was going to be a mum.

The Example I Had. And the Mother I Chose to Be.

I can’t say I had a good example of a mother. I had the mother that was possible — given her health problems — and that shaped the way I always looked at motherhood. Perhaps that’s why I never really warmed to the idea of having my own children. But every day I wake up with one simple purpose: to be a better version of myself for my little flea.

I’m far from perfect. I still lose my temper too easily. I still shout. I still demand more than I should. But I would give my life for her at any moment — without hesitation, without thinking twice. And I think that’s what defines a mother, in the end. Not perfection. Devotion.

The Message I Want to Leave With Every Mum

The dirty laundry isn’t going anywhere. The kitchen will keep getting messy. The house will keep getting untidy.

But the years pass — and one day we’ll wake up and our little ones will have grown up. They won’t come running into our arms anymore. They won’t give us a thousand slobbery kisses on the cheek. They won’t say in that little voice:

“I love you so much, Mummy.”

So today, and whenever you can: cherish your little ones. With all the mess, with all the chaos, with all the endless “Mummy!” calls. That’s exactly where the magic lives. 🧡

The Cake This Mum Deserves 🍋🍓

To celebrate the day — and all the mums who are always giving without asking for anything in return — here is this Lemon Cake with Mascarpone, Strawberry and Mango Filling.

Delicate, fluffy and light.

Just like every mother I know. 🤍

(Full recipe below)

Happy Mother’s Day — especially to those who doubt themselves every single day. You are doing better than you think. 💛

Did any part of this resonate with you? Tell me in the comments — I love knowing I’m not alone in this! 👇💬

Lemon mascarpone and strawberry cake on ceramic stand with white teacup, fork and strawberry print napkin in foreground, yellow tulips in background

Lemon Cake with Mascarpone, Strawberry, and Mango Filling

Two layers of sponge cake filled with a creamy mixture of mascarpone and whipped cream, plus chunks of strawberry and mango. Absolutely delicious.
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 6 People

Equipment

  • 1 Electric mixer
  • 1 Large mixing bowl
  • 1 Oven
  • 1 Round cake pan

Ingredients
  

  • 1 un plain yogurt I used Greek yogurt
  • 3 un eggs
  • 300 gr flour I used self-rising flour
  • 200 gr sugar
  • 120 gr olive oil or vegetable oil, if preferred
  • 1 un lemon juice and zest
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 250 gr mascarpone cheese
  • 200 gr whipping cream very cold
  • 50 gr sugar
  • 300 gr strawberries sliced
  • 200 gr mango sliced

Instructions
 

  • Start by preheating the oven to 180 degrees.
  • Next, using an electric mixer, beat the eggs with the sugar. Add the olive oil, vanilla extract, and yogurt, and beat again.
  • Add the flour, the zest and juice of one lemon, and the baking powder, and mix until the ingredients are well combined.
  • Pour the batter into a buttered and floured cake pan. Bake for about 30 minutes, or until done (use a toothpick test—if it comes out clean, it’s ready).
    While waiting, cut the strawberries and mango into pieces and set aside.
  • For the mascarpone cream, beat the mascarpone cheese with the very cold heavy cream and sugar until the mixture is firm. Set aside in the refrigerator.
  • When the cake is cool, cut it in half, fill with half of the cream, add the strawberries and mango, top with the other half of the cake, and cover with the remaining cream. Decorate with strawberries, and it’s ready.
Keyword Cake

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