Lemon Genoise Cake

I needed an egg-free lemon cake recipe for Easter this year. I found a vegan one on this site, but since I just needed it to be egg-free, I added the dairy back in. I am really pleased with how this turned out.

• Ready In: 1 hr 15 mins
• Yields: 1 cake

Ingredients

• Cake

• 2 1⁄2 cups cake flour
• 2  tablespoons cake flour
• 1 1⁄2 cups granulated sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon salt
• 6  tablespoons butter, softened
• 1⁄4 cup lemon juice
• 3⁄4 cup water
• 1  minced lemon, zest of
• 3⁄4 cup milk
• 1 1⁄2 teaspoons vanilla

• Frosting

• 24  ounces mascarpone cheese
• 5  lemons, juice of
• 1 1⁄2 cups powdered sugar

Directions

1. For the cake:
2. Preheat oven to 350°F.
3. Grease and flour two 9" round pans.
4. Mix the dry ingredients together in a large mixing bowl.
5. Add the butter, water, and lemon juice and beat on medium for one minute.
6. Add the remaining ingredients and beat on medium for one minute more.
7. Pour the batter into the prepared cake pans.
8. Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
9. Let the cakes cool thoroughly before filling and frosting.
10. For the frosting:
11. Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
12. Use it to fill and frost the cake.