Lemon & Mascarpone Cake

Ingredients

• 335 g margarine
• 335 g caster sugar
• 6 large eggs
• 335 g self raising flour
• 3 tsp baking powder
• 3 tbsp lemon juice
• 2 lemons (zested)
• 175 g mascarpone
• 185 g icing sugar
• 185 g double cream
• 3 tbsp lemon curd
• 1 lemon (zested )

Instructions

1. 1

   Preheat the oven to 160°C (fan assisted, 180°C non fan) and line three 20cm (8 inch) cake tins

2. 2

   Add the margarine and sugar to your mixer or a bowl and beat until pale and fluffy

3. 3

   Gradually add the eggs whilst still mixing. Add the flour and baking powder before mixing again

4. 4

   Add the lemon zest and juice and mix one final time

5. 5

   Divide equally between the three tins and bake in the oven for 25-30 minutes until a cocktail stick comes out clean

6. 6

   Leave the cakes to cool in the tins for at least 10 minutes before leaving them to cool completely on a wire rack

7. 7

   When the cakes are completely cool, make the frosting. Using a whisk attachment, whisk the masarpone and icing sugar together

8. 8

   Add the double cream and lemon curd and whisk until thickened. Keep watching and do not over whisk

9. 9

   Level the cake so they are as close to being flat as possible. Do this by using a cake wire or a serrated knife. Turn one of the cakes upside down onto your serving plate. Spread the cake with ⅓ of the mascarpone

10. 10

    Repeat with the next two layers of cake and mascarpone. Sprinkle to top of the cake with lemon zest