Delizia al Limone

Method

Cream butter and caster sugar until pale and fluffy, then beat in eggs one at a time. Fold in flour, baking powder, salt and lemon zest to make a light sponge mixture. Divide between two greased 20cm round tins and bake at 180°C for 25-30 minutes until golden. Cool completely, then slice each sponge horizontally to create four layers. Whip double cream to soft peaks and fold in mascarpone with half the icing sugar and most of the lemon juice to create a light cream filling. Assemble the cake by layering sponge with the lemon mascarpone cream, then dust generously with remaining icing sugar. Chill for at least 2 hours before serving, allowing the flavours to meld and the cake to firm up.