Lemon Mascarpone Layer Cake
INGREDIENTS
•
LEMON CURD
•
1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
•
2 tsp finely grated lemon zest
•
1/3 cup (69g) sugar
•
4 egg yolks
•
3 tbsp (42g) salted butter
•
LEMON CAKE LAYERS
•
3/4 cup (168g) unsalted butter, room temperature
•
1 1/2 cups (310g) granulated sugar
•
3/4 cup (173g) sour cream
•
1 tsp vanilla extract
•
1 1/2 tbsp finely grated lemon zest
•
6 egg whites
•
2 1/2 cups (325g) all purpose flour
•
4 tsp baking powder
•
1/2 tsp salt
•
1/2 cup (120ml) milk
•
2 tbsp (30ml) water
•
6 tbsp (90ml) fresh lemon juice
•
WHIPPED MASCARPONE FROSTING
•
2 1/2 cups (720ml) heavy whipping cream, cold
•
1 1/2 cups (173g) powdered sugar
•
2 tsp vanilla extract
•
16 oz (452g) mascarpone cheese, chilled*
Comments & Reviews
Just A Pinch Sweepstakes