I love an opportunity to “create” a cake. I was asked to make a birthday cake for a party at work, and the birthday girl just asked for “something lemon”. So that was my inspiration – and this is what I came up with! A vanilla cake – of course made with my favorite King Arthur Flour Golden Vanilla Cake mix. It is perfect in every way! To “lemonize” it – I made a homemade lemon curd, and a mascarpone lemon whipped topping. This makes the cake taste so much lighter than regular frosting. Then finally, I topped it with some fresh lemon slices, and fresh strawberries. So pretty!
Bake 2 – 9″ vanilla layer cakes. Cool completely. Slice each layer in 1/2 cross wise, using a long, serrated knife. A revolving pedestle is really necessary for the best cuts!
I made my own lemon curd, but you can easily purchase lemon curd in a jar at your grocery store – try to find one that is fairly “thick” in it’s consistency. You will need about 2 – 3 jars – 2 for the layers, and 1 for the whipped topping.
Prepare the mascarpone whipped topping:
16 oz. mascarpone cheese, room temp.
2/3 c lemon curd
Blend together using a rubber spatula. Set aside.
Combine in a mixing bowl, with a whisk attachment:
2 1/2 c heavy whipping cream
7 Tbsp sugar
Whip on high – til stiff peaks form. Don’t over whip! Add the lemon mixture, 1 spoonful at a time, with the mixer on med. Whip just til well-blended.
Place 1 cake layer on a 12″ cardboard cake round. Top with a thin layer of lemon curd, leaving a 1″ margin around the cake layer. This will prevent the curd from leaking out.
Then top with a layer of the whipped topping. I found it best to spread the whipped topping from the edges, into the center using an offset spatula. Add another cake layer, and repeat til all layers are stacked.
Scrape the sides roughly, for a nice “rustic” appearance. Smooth the top. Decorate with remaining whipped topping, using a pastry bag, and your favorite tip. I used an open star 1M tip. Add strawberries, and lemon slices. What a lovely way to say “happy birthday”!
