PIES AND TACOS
This Lemon Curd Cake is bright, tangy, and perfectly balanced with a soft, buttery crumb.
Mix the sugar and lemon zest, rubbing the mixture together with your fingers to release the natural oils from the zest and enhance the lemon flavor.
Add the milk and mix to combine. Then add half of the dry ingredients. Followed by the lemon juice. Make sure to scrape the sides of the bowl. Finish by adding the remaining dry ingredients, mixing until smooth.
Pour the batter into the prepared cake pan, smoothing the top with an offset spatula. Bake for about 40 minutes, checking for doneness at around 35 minutes.
Beat the cold mascarpone cheese and powdered sugar until well combined, about 1 minute. In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Once the cake has cooled, use a dowel, chopstick, or the handle of a wooden spoon to poke holes evenly across the surface of the cake. Fill a piping bag with the chilled lemon curd, snip off the tip, and pipe the curd into each hole.
For decoration, pipe swirls of mascarpone frosting around the edges of the cake. Pour the remaining lemon curd in the middle of the cake for a glossy finish.
Whether for a special occasion or just because, this cake is a refreshing and elegant dessert that lemon lovers will adore.