This was such an easy cake to make. I used my trusty lemon drizzle cake recipe as a base but used round cake tins instead of the loaf tin.
Below are the ingredients for one cake, but remember you need to make two of them!
1 ½ cups of flour
2 tsp baking powder
½ tsp salt
1 cup plain yoghurt
3 large eggs
zest of two lemons
½ tsp vanilla extract
½ tsp lemon extract
½ cup of vegetable oil
1/3 cup of fresh lemon juice
Preheat your oven to 180°C, Gasmark 4.
Combine the flour, baking powder and salt in one bowl. In another bowl combine the lemon juice, yoghurt, eggs, lemon zest and vanilla and lemon extract.
Slowly mix the dry ingredients into the wet ingredients. Then fold in the vegetable oil. Pour the batter into your cake tin and bake for about 50 minutes or until golden brown and a wooden skewer comes out clean when you stick it into the thickest part of the cake.
Once I took the cakes out of the oven I spooned lemon syrup all over them (dissolve 1/3 cup of sugar in 1/3 cup of lemon juice until it’s clear but be careful, sugar syrup gets really hot and can give you nasty burns) and let them cool in the tins.
The next day I took them out and cut each of them in two layers (I use a strong thread, lined up on the edge of the cake and simply pull both ends towards me. It helps when you cut about an inch deep all the way around the cake beforehand).
For the filling I used
500g Mascarpone cheese
300ml freshly whipped cream
about 1/3 cup of lemon curd
1-2 tbsp of vanilla sugar
Mix the mascarpone cream with the sugar and lemon curd and then fold in the whipped cream. The amount of sugar really depends on how sweet you want your filling.
You will need more lemon curd for each cake layer, so best is really to buy a whole glass (or of course make it yourself but I found the work/taste ratio of homemade lemon curd vs. shop bought lemon curd doesn’t justify all the work just so you can say I used homemade lemon curd. I have too many other things to do. Sometimes shortcuts are totally worth it and shop bought lemon curd is one of them!)
To assemble the cake:
Thinly spread some lemon curd on the first layer. Then add a thick layer of mascarpone cream, top with another layer of cake and repeat until you put the final top layer of cake on it. Spread the entire cake with the mascarpone cream. Fill the rest of the cream into a piping bag and pipe rosettes all over the cake. Put the cake into the fridge for a few hours.
Before you serve the cake sprinkle some yellow sugar sand on the outer row of roses.