• For the Cake Layers
• Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. We like to line the bottom of our pans with circles of parchment paper.
• In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In another bowl, combine the milk, vegetable oil, lemon juice, lemon extract, and lemon zest. Set aside.**It will take a on a thick, clumpy look- don't worry- the lemon is basically turning the milk into buttermilk.
• In the bowl of your mixer, add the softened butter and softened mascarpone cheese and mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes.
• Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). After the last addition, mix just until well combined.
• Divide the batter between the three prepared cake pans.
• Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
• This recipe makes approximately 8 cups of batter. Works for cupcakes also (although there will be little to no dome).

For the Lemon Whipped Cream Filling

• Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
• Pour the whipping cream, powdered sugar and lemon extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  
• The cream begins to thicken (approx. 1 ½ minutes) and stiff peaks form- be careful not to overmix. This happens fairly quickly! At "stiff peak" stage, peaks form and hold their shape when beaters are lifted. This is when it's ready. You can fold in lemon zest if you'd like.

For the Mascarpone Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Add the softened mascarpone and mix until smooth and combined.
• Add the lemon extract. Gradually add the powdered sugar, mixing on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and mix just until well combined and fluffy. Be careful not to over-mix.
• This frosting will pipe best if used while still a bit chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.

Assembling and Decorating the Lemon Mascarpone Cake

• Place the first cake layer on the cake plate or pedestal. Pipe a dam of frosting around the edge of the cake layer using a disposable piping bag with the tip snipped away.
• Spread the lemon whipped cream filling within the dam. Repeat the steps for the second cake layer and top with the third cake layer.
• Pipe frosting into any remaining gaps between the cake layers and then apply a thin crumb coat of frosting over the cake. At this point I like to chill the frosted tier for 15 minutes in the freezer (or longer in the refrigerator) to firm everything up before applying the final coat of frosting. This prevents the cake layers from shifting as you frost with the final coat of frosting.
• Just like cream cheese frosting, mascarpone frosting is soft- if at any time it becomes too soft to easily work with, pop your bowl or piping bag in the refrigerator to firm it up for a few minutes or return the cake back in the freezer for 10 minutes or so as needed.
• After applying the final coat of frosting, I smoothed around the sides with a metal bench scraper and then piped shells on top with a large 1M star tip. I applied very thinly sliced lemons around the base of the cake.
• That's it! Because of the whipped cream filling and mascarpone cheese frosting, this cake should be refrigerated. Remove from the refrigerator 2-3 hours before serving to allow it to warm up for best flavor and texture.