Lemon Mascarpone Layer Cake

lifeloveandsugar.com

Snoi Ackerman

subheading: LEMON CURD:

¼ cup (60ml) fresh lemon juice (about 1 to 2 lemons)

2 tsp finely grated lemon zest

⅓ cup (69g) sugar

4 egg yolks

3 tbsp (42g) salted butter

subheading: LEMON CAKE LAYERS:

¾ cup (168g) unsalted butter, room temperature

1 ½ cups (310g) granulated sugar

¾ cup (173g) sour cream

1 tsp vanilla extract

1 ½ tbsp finely grated lemon zest

6 egg whites

2 ½ cups (325g) all purpose flour

4 tsp baking powder

½ tsp salt

½ cup (120ml) milk

2 tbsp (30ml) water

6 tbsp (90ml) fresh lemon juice

subheading: WHIPPED MASCARPONE FROSTING:

2 ½ cups (720ml) heavy whipping cream, cold

1 ½ cups (173g) powdered sugar

2 tsp vanilla extract

16 oz (452g) mascarpone cheese, chilled*

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