Ingredients:

  • 2 ¼ cups (280g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 tbsp Baking powder
  • ½ tsp Sea salt
  • ¾ cup (170g) Unsalted butter, room temperature
  • 1 cup (240ml) Buttermilk, room temperature
  • 4 Large eggs, room temperature
  • 2 tsp Pure vanilla bean paste
  • 8 oz (225g) Cold Mascarpone cheese
  • 1 cup (240ml) Heavy whipping cream, chilled
  • ½ cup (125g) Lemon curd
  • ¼ cup (30g) Powdered sugar
  • 1 tbsp Fresh lemon zest
  • 1 cup (120g) Vanilla wafer crumbs
  • 2 tbsp Melted butter
  • 1 tbsp Powdered sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your 9 inch pan thoroughly. Note: Using parchment paper on the bottom is a lifesaver.
  2. In a stand mixer, cream the room temperature butter and granulated sugar for 5 minutes until the texture is pale and light.
  3. Add eggs one at a time, followed by the vanilla bean paste, mixing well after each addition to maintain the emulsion.
  4. Alternate adding the buttermilk and the triple-sifted dry ingredients to the mixer, starting and ending with the flour. Mix only until a few white streaks remain.
  5. Pour batter into the pan and bake for 30 minutes until a toothpick comes out clean. Allow to cool completely before assembly.
  6. Prepare the filling by folding cold mascarpone, lemon curd, and lemon zest into heavy whipping cream that has been whipped with powdered sugar to stiff, velvety peaks.
  7. Combine vanilla wafer crumbs with melted butter. Assemble the cake by spreading the lemon mascarpone filling between layers and on top, then coating with the vanilla crumbs and a final dusting of powdered sugar.