This Lemon & Mascarpone Cake is a must for lemon lovers! So zesty and fresh, this simple and delicious cake is perfect for any occasion.
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line three 20cm (8 inch) cake tins
Add the margarine and sugar to your mixer or a bowl and beat until pale and fluffy
Gradually add the eggs whilst still mixing. Add the flour and baking powder before mixing again
Add the lemon zest and juice and mix one final time
Divide equally between the three tins and bake in the oven for 25-30 minutes until a cocktail stick comes out clean
Leave the cakes to cool in the tins for at least 10 minutes before leaving them to cool completely on a wire rack
When the cakes are completely cool, make the frosting. Using a whisk attachment, whisk the masarpone and icing sugar together
Add the double cream and lemon curd and whisk until thickened. Keep watching and do not over whisk
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
Repeat with the next two layers of cake and mascarpone. Sprinkle to top of the cake with lemon zest
Nutritional information is given as a guide only.
Lemon & Mascarpone Cake https://www.curlyscooking.co.uk/lemon-mascarpone-cake/