A celebratory confection for very special occasions
Lemon Cake with Mascarpone-Lemon Curd frosting
Yield: Makes 12-16 servings
- 3 cups sugar
- 9 lemons
- 6 eggs
- 3/4 cup butter (1 1/2 sticks)
- 6 large eggs, separated
- 14 tablespoons sugar
- 1 3/4 cups sifted cake flour (sifted, then measured)
- 1/4 teaspoon salt
For lemon curd:
Grate zest from lemons to equal 3 Tblsp. Cut lemons in half. Squeeze juice into measuring cup to equal 1.5 cups. Pour through strainer to remove seeds.
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