LEMON CAKE :

INGREDIANTS:

BUTTER ,SOFTENED -125 GM
FINELY GRATED LEMON RIND -2 TEASPOON
CASTER SUGAR -275 GM
EGGS -3
SELF-RAISING FLOUR -225 GM
MILK -125 ML
LEMON JUICE -60 ML

LEMON MASCARPONE FROSTING:

THICKENED CREAM -300 ML
ICING SUGAR -1/2 CUP
FINELY GRATED LEMON RIND -2 TEASPOONS
MASCARPONE -150 GM

METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE DEEP 20CM-ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.
MAKE LEMON MASCARPONE FROSTING.REFRIGERATE,COVERED,UNTIL REQUIRED.

BEAT BUTTER,RIND AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS[MIXTURE MIGHT SEPARATE AT THIS STAGE,BUT WILL COME TOGETHER LATER];TRANSFER MIXTURE TO LARGE BOWL.STIR IN SIFTED FLOUR,MILK AND JUICE,IN TWO BATCHES.

POUR MIXTURE INTO THREE LAYERS ,PLACE ONE LAYER ONTO SERVING PLATE,CUT-SIDE UP;SPREAD WITH ONE-THIRD OF THE FROSTING.REPEAT LAYERING PROCESS,FINISHING WITH FROSTING.

LEMON MASCARPONE FROSTING :

BEAT CREAM,SIFTED ICING SUGAR AND RIND IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.FOLD CREAM MIXTURE INTO MASCARPONE.