It’s about that time of year. Ba-humbug to being cold.
The winter weather can seriously take a hike. Amidst the planning of our new garden and ordering of fruit trees, I am seriously longing for some sunshine.
February, upstate NY, not likely. We really haven’t had a real winter. I think that it maybe snowed once. In fact, we haven’t had a snow day at all this year. I don’t know if that has ever happened in the history of NY winters. After a statement like that, I have surely jinxed us with a March full of snow. (I apologize in advance to those who live here.)
So what’s a girl who is craving sunshine do?
Bake a cake. Psssh!
It is the most obvious thing to do, I think. It makes sense in my head.
Not only does this cake look like a most beauteous burst of sunshine, it’s full of lemony, summertime goodness.
Between layers of velvety white cake: a layer of zesty lemon curd and a fluffy mascarpone/lemon mousse. It is then topped off with my absolutely-most-favorite-fluffy marshmallow frosting. And there you have it. One of the most delicious cakes ever. And I mean EVER.
This little lemony pick me up is exactly what I needed to make me smile.
As I’m writing this the sun is beginning to peek through the grey sky, go figure! Maybe this can bring some sunshine your way, too!
- 1 package white cake mix
- 1 cup sugar
- 1 cup, plus 2 TBS cake flour
- 1/8 teaspoon salt
- 1 1/3 cup water
- 3 eggs
- ½ cup butter, melted
- 1 cup sour cream
- 1 teaspoon vanilla
- Splash of almond extract (optional)
- 1 cup lemon curd
- 1 (8 ounce) container mascarpone
- 1 cup heavy cream
- 1 cup confectionery sugar
- Zest and juice of half a lemon
- 6 egg whites
- 1 ½ cups sugar
- Pinch of salt
- 1 teaspoon vanilla
- Prepare 3-8 inch round cake pans: grease/dust with flour/line bottoms with parchment paper
- In a large mixing bowl, combine cake mix, sugar, cake flour, and salt.
- Add the rest of the ingredients until batter just comes together.
- Evenly divide up cake batter; about 2 ½ cups batter per pan.
- Bake at 325 degrees for 40-50 minutes.
- Reserve lemon curd for assembly.
- Using a hand mixer, combine mascarpone, sugar, and lemon zest/juice.
- Add in heavy cream. Slowly increase mixer speed and whip until a fluffy filling is formed.
- Make a double boiler using a pot and glass dish. Bring water to simmering boil.
- In the glass dish, add egg whites, sugar, and salt. Using a whisk, occasionally stirring.
- Continue heating mixture until it becomes heated through. This takes about 10 minutes. It should be too hot to leave your finger in for a few seconds. (I usually sacrifice my pinky finger to test).
- Transfer mixture to a mixing bowl and add vanilla. Using the whisk attachment, whisk frosting on high until medium-stiff peaks form. if you make the marshmallow too stiff it will be difficult to spread.
- Place one layer of cake on cake dish. Spread a light layer of lemon curd (around 1/2 cup). Spread about ½ of the mascarpone mousse over lemon curd.
- Add another cake layer and repeat.
- Frost cake generously with fluff.
- *You may have some mascarpone filling left over, depending on how much filling you want. I always have left over frosting, I just would hate to run out. Leftover fluff never lasts long here coupled with peanut butter…but if you don’t have a desire to eat it immediately-it can be covered and stored in the fridge for about a week.