Lemon Curd Cake

Ingredients

• 225 g (1 3/4 cup flour + 1 Tablespoons*) all-purpose flour
• 1 Tbsp baking powder
• 1/4 tsp salt
• 226 g (1 cup) unsalted butter, softened
• 200 g (1 cup) granulated sugar
• 1 Tbsp finely grated lemon zest
• 1 teaspoon vanilla paste or extract
• 4 large eggs (room temperature)
• 2 Tbsp milk (room temperature)
• 225 g (8oz) mascarpone cheese
• 60 g (1/2 cup) powdered sugar
• 1 teaspoon vanilla extract or paste
• 240 g (1 cup) heavy cream
• 225 g (3/4 cup) lemon curd
• 1/8 teaspoon salt

Instructions

1. 1

   Preheat the oven to 350°F/175°C. Grease and line two 8-inch round cake pans with parchment paper.

2. 2

   In a small bowl whisk together all-purpose flour, baking powder and salt. Set aside.

3. 3

   In a large bowl add granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oil.

4. 4

   Add in softened butter and use an electric mixer (or use the bowl of a stand mixer fitted with a paddle attachment.)

5. 5

   Beat it until the mixture is light and creamy.

6. 6

   Add in the eggs, vanilla, flour mixture and milk.

7. 7

   Beat it together on low-medium speed until the batter is cohesive and creamy, around 25-30 seconds.

8. 8

   Divide the cake batter evenly over the cake pans.

9. 9

   Bake for around 22-24 minutes until the tops of the cakes spring back when lightly pressed, or a cake tester inserted comes out clean.

10. 10

    Let the cakes cool in their pan for 10 minutes before removing them and cooling them further on a wire rack.

11. 11

    --- Frosting ---

12. 12

    In a medium bowl add the mascarpone, powdered sugar, vanilla and salt.

13. 13

    Using a hand mixer at high speed, whisk it until combined.

14. 14

    Turn the mixer on low speed and slowly stream in the heavy cream. Once the cream is incorporated, turn the mixer to medium-high speed and mix until it is thick and forms stiff peaks. Once thick, stop mixing or the mixture will split.

15. 15

    Place a cooled cake layer on a plate or cake stand. Dollop half the mascarpone mixture on top of the cake. Use the back of a spoon to spread it out.

16. 16

    Add on lemon curd and swirl the curd into the cream mixture. Add the second cake layer and repeat with the remaining cream and lemon filling.