For the cake layers:
- 2 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 1/2 tsp vanilla extract
- 4 large eggs
- 3/4 cup milk
- 1/2 cup lemon juice
- 2 tbsp lemon zest
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes.
- Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until just combined.
- Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until just combined.
- Add the remaining dry ingredients and mix until combined and smooth. Do not overmix the batter.
- Add the lemon zest and gently stir to combine.
- Divide the batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out clean.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
For the filling:
- 2 1/2 cups (600ml) heavy whipping cream, cold
- 1 1/2 cups (173g) powdered sugar
- 2 tsp vanilla extract
- 8 oz (452g) mascarpone cheese, chilled
- 8 oz cream cheese, softened
- 2 tbsp limoncello (you could use 2 tsp lemon extract instead)
- 1 tsp lemon zest
- Add cream, powdered sugar and vanilla to mixing bowl. Whip until stiff peaks form.
- In a separate bowl, mix marscapone, cream cheese, lemon zest and limoncello until smooth.
- Gently fold cheese mixture into whipped cream until combined. Keep chilled until ready to put the cake together.
For the lemon curd:
I DO have some limits. :) The recipie I was originally looking at had instructions for homemade, but I figured I had enough to do with the cake, filling and topping, so I used a jar of premade lemon curd.
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 4 tbsp cold unsalted butter
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- Spread the flour on a parchment-lined baking sheet and bake for 5 minutes to remove the raw taste.
- In a bowl, whisk together the cooled flour and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the lemon zest and vanilla extract. Chill the mixture in the refrigerator for about an hour to firm up before use.
Putting it all together:
The Pinterest recipe suggested piping the mascarpone frosting and smoothing it along the sides of the cake, but I thought it was too soft and squishy to spread smoothly, so I opted for a "naked cake" look.
I put the layers upside down, which I think made the cake straighter without having to use a leveler.
Transfer some of the marscapone filling to a pastry bag with a large-ish round tip.
Out the first cake layer on your serving plate and spread some of the marscapone filling on top. Pipe some of the filling around the edges to create a dam for the lemon curd.
Put a layer of lemon curd on top of the mascarpone filling. It probably won't make a smooth, neat pool of curd—I had to spread it out with a spatula.
Add the second cake layer and repeat with marscapone filling and curd.
Add the third cake layer and top with the remaining mascarpone. Pipe some of the marscapone around the edges between the layers to fill in, then run the flat end of a large knife (or a cake smoother) around the sides to smooth it out and give it the naked cake look.
Layer the crumb filling on top and decorate with some lemon slices.
Keep the cake chilled.