Lemon layer cake with lemon mascarpone frosting

Step 1

Preheat oven to 180°C/350°F. Grease deep 20cm(8-inch) round cake pan; line base with baking paper.

Step 2

Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture might curdle at this stage, but will come together later).

Step 3

Transfer mixture to large bowl. Stir in sifted flour, the milk and juice in two batches. Pour mixture into pan.

Step 4

Bake cake about 50 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

Step 5

To make 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. Cover; refrigerate until required.

Step 6

Split cooled cake into three layers; place one layer on serving plate, cut-side up. Spread with one-third of the frosting. Repeat layering process, finishing with frosting over top of cake.