Lemon Layer Cake With Lemon Curd and Mascarpone

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition.

Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

While the cakes are cooling, prepare the lemon curd. In a small saucepan, combine the lemon juice, lemon zest, granulated sugar, and eggs. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in the cubed butter until melted and smooth. Let the lemon curd cool to room temperature.

To make the mascarpone frosting, whip the heavy cream and powdered sugar until stiff peaks form. In a separate bowl, beat the mascarpone cheese, lemon zest, and lemon juice until smooth. Gently fold the whipped cream into the mascarpone mixture.

To assemble the cake, place one cake layer on a serving plate. Spread a layer of lemon curd on top. Add the second cake layer and repeat with another layer of lemon curd. Finally, place the third cake layer on top.

Frost the entire cake with the mascarpone frosting. Decorate with additional lemon zest, if desired.

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Slice and serve the delicious Lemon Layer Cake with Lemon Curd and Mascarpone!