By: Lindsay Conchar

Ingredients 

Lemon curd 

• 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
• 2 tsp finely grated lemon zest
• 1/3 cup (69g) sugar
• 4 egg yolks
• 3 tbsp (42g) salted butter

Lemon cake layers 

• 2 1/2 cups (325g) all purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (310g) sugar
• 1/2 tsp vanilla extract
• 4 large eggs
• 3/4 cup (180ml) milk
• 1/2 cup (120ml) fresh lemon juice
• 2 tbsp fresh lemon zest

Whipped mascarpone frosting 

• 2 1/2 cups (720ml) heavy whipping cream, cold
• 1 1/2 cups (173g) powdered sugar
• 2 tsp vanilla extract
• 16 oz (452g) mascarpone cheese, chilled*
• For Lindsay’s complete recipe, click here.