Prep: 30 mins || Cook: 25 mins || Serves: 8
INGREDIENTS
200g unsalted butter, at room temperature, plus more for greasing
Finely grated zest of 2 lemons
200g caster sugar
4 large eggs, at room temperature
2 tsp baking powder
3/4 tsp ground turmeric
1 1/2 tbs poppy seeds (optional)
1 1/3 cups (200g) plain flour
Drizzle
100ml lemon juice (from about 4 lemons)
1/3 cup (75g) white sugar
Filling
1/2 cup (125g) mascarpone
125g tangy lemon curd
METHOD
Grease 2 x 20cm round cake pans and line with baking paper. Preheat oven to 190°C/170°C fan-forced.
In a large bowl or stand mixer, beat the butter, lemon zest and sugar until softened. Beat in eggs, baking powder, turmeric, poppy seeds (if using) and 1/4 tsp fine salt. Once smooth, fold in flour.
Divide between the two pans and level the surfaces. Bake for 20 minutes, or until the tops are browned and springy. Leaving the cakes in their pans, prick the surfaces all over with a toothpick.
To make the drizzle, mix the lemon juice and sugar together briefly, then drizzle slowly over the cakes, saving all undissolved sugar to spoon over the top cake. Once the liquid has sunk in, remove cakes from pans and cool on a wire rack.
For the filling, swirl the mascarpone and lemon curd together. When the cakes are completely cool, sandwich them together with the lemony mixture, using the sugar-crusted cake on the top.