Mascarpone Lemon Cake

 

Ingredient

Method

Cake : 110g butter 100g caster sugar 150g low protein flour 2B eggs  100g milk 1 lemon (lemon juice 45g) 2tbsp lemon zest 1tsp baking powder 1/2tsp baking soda 1/4tsp salt 1tsp vanilla extract                                                                 lemon curd: 160g lemon juice 50g caster sugar 10g corn starch 1B egg, beatan  20g butter or refer: another recipe frosting: 200g mascarpone 30g white chocolate coins 60g sour cream 50g lemon curd 10g butter

Cake 1. Line 4 of 3" cake pan with parchment paper. 2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.  3. In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy. Add the eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.  4. In a liquid measuring cup, stir the milk, lemon juice, and vanilla together.  5. With the mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue alternating between the flour and buttermilk, mixing just until Combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.  6. Bake for 30 to 35 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. lemon curd: ~Cook all the ingredients in low heat and keep stirring until slightly thickened.        frosting: ~Microwave chocolate coin and butter few seconds until melted. ~add lemon curd and stir until combined. ~Mix the mascarpone and sour cream until well combined. ~Pour the lemon mixture into mascarpone and mix until combined.