1 1/2cupswhole / heavy / whipping cream(360 grams)
8ouncesmascarpone* (250 grams)
1zestlemon
2-4tablespoonspowdered sugar (I used 3 tablespoons)
1tablespoonlemon juice
*Remove from fridge 45 minutes before using.
Instructions
VANILLA CAKE
Pre-heat oven to 350F (180). Grease and flour two 6 or 7 inch (16-17cm) cake pans.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set it aside.
In a small bowl mix together the yogurt and milk. Set aside.
In the bowl of a stand up mixer or mixing bowl cream the butter and sugar until light and fluffy, approximately 3 minutes.
Add the eggs one at a time and combine, then add the vanilla and combine. Add the flour mixture alternately with the yogurt mixture and combine. But do not over mix. Just make sure there are no lumps. The batter will be thick.
Pour into the prepared pans and bake for approximately 25 -30 minutes or until tooth pick comes out dry. Let cool completely before frosting. Enjoy!
LEMON MASCARPONE FROSTING
In a large bowl beat the cream until soft peaks form, then add the sugar, zest and mascarpone, start to beat then add the lemon juice. Beat until very thick.