Elizabeth Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper; butter the sides lightly.

Dry ingredients

In a medium bowl whisk together 1.75 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly combined.

Cream butter and sugar

In a large bowl using a hand mixer or stand mixer fitted with a paddle, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs and flavor

Add 2 large eggs one at a time, mixing on low until incorporated after each addition. Mix in 1.5 tsp pure vanilla extract and 1 tbsp lemon zest until combined.

Combine wet and dry

With the mixer on low, add one-third of the dry ingredients, then half of 3/4 cup whole milk, then another third of the dry ingredients, then the remaining milk, then the last third of dry ingredients. Mix just until no streaks of flour remain; do not overmix.

Bake

Pour batter into the prepared 8-inch pan, smooth the top. Bake in preheated oven for 28–33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cake cool in pan on a rack for 10 minutes, then invert and remove parchment; cool completely on a rack.

Make curd

In a small heavy-bottomed saucepan, whisk together 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, and 3 large egg yolks until smooth.

Cook gently

Place saucepan over low to medium-low heat. Cook, stirring constantly with a heatproof spatula, until the mixture thickens and reaches about 170–175°F (just thick enough to coat the spatula), about 6–8 minutes. Do not boil or let eggs scramble.

Finish curd

Remove from heat and whisk in 4 tbsp cold cubed unsalted butter pieces one at a time until fully incorporated and glossy. Stir in 1 tsp lemon zest. Transfer curd to a small bowl, press plastic wrap directly onto surface to prevent a skin, and chill until set, about 1 hour.

Whip cream

In a chilled bowl, whip 1/2 cup heavy cream to soft peaks with an electric mixer.

Beat mascarpone and sugar

In another bowl, gently beat 8 oz chilled mascarpone cheese with 3/4 cup powdered sugar and 1 tsp vanilla extract until smooth and just combined; avoid overbeating to prevent breaking the cheese.

Fold together

Fold the whipped cream into the mascarpone mixture gently until uniform and slightly airy. Taste and adjust sweetness if desired. Keep chilled until assembly.

Level and split cake

If needed, level the cooled cake top with a serrated knife. Using a long serrated knife, slice the cake horizontally into two even layers.

Fill with curd

Place the bottom layer on a serving plate. Spread about two-thirds of the chilled lemon curd evenly over the bottom layer, leaving a small border to prevent overflow.

Top and crumb coat

Place the top cake layer over the curd. Use about half of the mascarpone frosting to apply a thin crumb coat around the top and sides; refrigerate 15 minutes to set the crumb coat.

Finish frosting

Apply the remaining mascarpone frosting evenly to the top and sides using an offset spatula for a smooth finish.

Garnish

Arrange 1 cup fresh berries and 1/4 cup thin lemon slices or twists decoratively on top. Dust lightly with 1 tsp confectioners' sugar if using. Refrigerate the assembled cake at least 30 minutes before serving to let flavors meld; serve chilled or at cool room temperature.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Bring to room temperature 20–30 minutes before serving for best texture.