Lemon Mascarpone Layer Cake

lifeloveandsugar.com

Ida K. Phelps

Retired and love to cook

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:

2 ½ cups ( 325g) all purpose flour

1 ¾ tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup ( 112g) unsalted butter, room temperature

½ cup (120ml) vegetable oil

1 ½ cups ( 310g) sugar

½ tsp vanilla extract

4 large eggs

¾ cup (180ml) milk

½ cup (120ml) fresh lemon juice

2 tbsp fresh lemon zest

subheading: WHIPPED MASCARPONE FROSTING:

2 ½ cups (600ml) heavy whipping cream, cold

1 ½ cups ( 173g) powdered sugar

2 tsp vanilla extract

16 oz ( 452g) mascarpone cheese, chilled*

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