Sam’s “Welcome Back” Cake

A celebratory confection for very special occasions

Lemon Cake with Mascarpone-Lemon Curd frosting
Yield: Makes 12-16 servings

Lemon curd

  • 3 cups sugar
  • 9 lemons
  • 6 eggs
  • 3/4 cup butter (1 1/2 sticks)

Cake

  • 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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