For the Lemon Sponge Cake:

• 1 ¾ cups all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs, room temperature

• ½ cup whole milk

• ¼ cup fresh lemon juice

• 2 tbsp lemon zest

For the Lemon Cream Filling:

• 1 cup mascarpone cheese

• 1 cup heavy whipping cream

• ½ cup powdered sugar

• 2 tbsp lemon curd (store-bought or homemade)

• 1 tsp vanilla extract

For Decoration:

• Powdered sugar for dusting

• Lemon slices or zest (optional)

 Directions——————

1. Bake the Lemon Sponge Cake:

• Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

• In a bowl, whisk together flour, baking powder, and salt. Set aside.

• In a large mixing bowl, cream butter and sugar until light and fluffy.

• Add eggs one at a time, mixing well after each addition.

• Stir in lemon juice and zest.

• Alternate adding the dry ingredients and milk, beginning and ending with flour. Mix until just combined.

• Divide batter evenly between the two pans and bake for 22-25 minutes, or until a toothpick comes out clean.

• Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Lemon Cream Filling:

• In a large bowl, beat mascarpone, powdered sugar, and vanilla until smooth.

• In a separate bowl, whip the heavy cream to stiff peaks.

• Gently fold whipped cream and lemon curd into the mascarpone mixture until well combined.

3. Assemble the Cake:

• Place one cake layer on a serving plate. Spread a generous layer of lemon cream filling on top.

• Add the second cake layer and dust with powdered sugar.

• Optionally, garnish with lemon slices or extra zest.

• Chill for at least 1 hour before serving to allow flavors to meld.