Lemon Mascarpone Cake

Ingredients

• 8 ounces butter ((2 sticks) unsalted, soft)
• 1 cup sugar (I used fine / caster sugar (based on a US cup size))
• 1 tsp vanilla essence
• 4 eggs (large)
• 1 3/4 cups self raising flour (self-raising flour)
• 1 lemon (zest only (optional but recommended!))
• 1 tsp baking powder
• 3 tbsp milk ((3 to 4 tablespoons))
• icing / confectioner's sugar (to decorate)
• 1 cup mascarpone cheese
• 8 tablespoons lemon curd

Instructions

1. 1

   Preheat oven and prepare baking pans: Preheat oven to 355F/180C. Line (with baking paper) and butter two 7” sandwich cake pans.

2. 2

   Combine butter and sugar, then add the rest of the ingredients.: Process the soft butter and sugar together in the food processor for a few seconds. Alternatively, mix with a hand-held whisk (you can skip the baking powder if you use this method). Then add the vanilla, eggs, flour, lemon zest (if using) and baking powder and mix until just combined and smooth. Be careful not to over-mix.

3. 3

   Add milk.: Whisk in the milk gradually until the mixture is a soft dropping consistency. You may not need to use it all.

4. 4

   Bake the cakes.: Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.

5. 5

   Let cakes cool.: Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.

6. 6

   Make filling and assemble cakes.: Meanwhile, make the lemon mascarpone cream. Simply whisk 4 tablespoons of the lemon curd into the mascarpone cheese, then spread thickly over one of the cakes. Dollop the rest of the lemon curd (you don't have to use it all) over the top of the filling, then sandwich the cakes together.

7. 7

   Dust with icing sugar and serve.: Just before serving, dust with icing/confectioner's sugar.