- 1
Ingredients
- for lemon curd:
- 6 medium lemons or 1 cup lemon juice
- 1/2 cup (1 stick) butter, softened
- 2 cup sugar
- 4 eggs
- 2 TBSP lemon zest
- for cake:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, softened
- 1 1/4 cup sugar
- 3 eggs
- juice from 1 medium lemon or 1/2 cup lemon juice
- 1 cup milk
- for frosting:
- 8 oz mascaropone cheese, softened
- 1 cup cream
- 1/2 cup lemon curd
Preparation
Step 1
Ffor lemon curd:
In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, one at a time. Beating well after each one. Reduce your speed and add in lemon juice.
Place mixture in saucepan and cook over medium-low heat. Stir constantly and cook until mixture is thicken. This should take about 10-15 minutes. Remove from heat and transfer to a bowl. Cover and refrigerate for for at least 2-4 hours before using. Keep leftovers covered in fridge up to 2 weeks.
for cake:
Preheat oven to 350 degrees. Grease 2- 9 inch round cake pans.
In a bowl, whisk together flour, salt and baking powder. Set aside.
In a mixing bowl, beat together sugar and butter until fluffy. Add in eggs, mixing well after each one, then, add in lemon juice.
Gradually, add in flour mixture and milk. Alternately between the two. Mix until combined.
Pour batter evenly between the two pans.
Bake for 30 minutes or until knife inserted comes out clean.
Let cake cool for 10 minutes before removing from pans. Then, cool completely before frosting.
for frosting:
Beat cheese, lemon curd and milk until smooth.
Frost one layer of cake, then, top with other layer of cake. Then, frost top and sides of cake with remainder of frosting.
Refrigerate cake for at least an hour before serving.
Keep leftovers in covered container in fridge.