Lemon Layer Cake with Lemon Curd and Mascarpone
Lemons are a rich source of vitamin C and have been used for centuries in culinary and medicinal purposes.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 26.
Ingredients
- 2 cup For the Cake
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 1/2 cup Granulated sugar
- 3 Eggs
- 2 teaspoon Vanilla extract
- 1 cup Milk
- 2 tablespoon Lemon zest
- 4 tablespoon Lemon juice
- 1/2 cup For the Lemon Curd
- 2 Eggs
- 1/2 cup Granulated sugar
- 1 tablespoon Lemon zest
- 1/3 cup Lemon juice
- 4 tablespoon Unsalted butter, cubed
- 1 cup For the Mascarpone Frosting
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 cup Mascarpone cheese
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- For Garnish
- Fresh lemon slices
- Fresh mint leaves
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk. Stir in the lemon zest and lemon juice.
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- To make the lemon curd, whisk together the eggs, sugar, lemon zest, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted.
- In a mixing bowl, beat the heavy cream, powdered sugar, mascarpone cheese, vanilla extract, and lemon zest until stiff peaks form.
- To assemble the cake, place one layer on a serving plate. Spread a layer of lemon curd on top, then top with another cake layer. Repeat with the remaining curd and cake layer.
- Frost the top and sides of the cake with the mascarpone frosting.
- Garnish with fresh lemon slices and mint leaves.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.