Lemon Chiffon Cake With Mascarpone Cream

This Lemon Chiffon Cake is made up of two light and springy layers that are sandwiched with mascarpone cream and lemon curd swirls. The cake comes together with just a few components (that can be prepared in advanced!) and is the perfect balance of casual and sophistication for any summer celebration.

• 5 tablespoon unsalted butter, diced
• ¾ cup granulated sugar
• 5 tablespoon fresh lemon juice
• 2 lemons, zested
• 2 large egg yolks
• 1 large egg

• 2 cups cake flour
• 1 teas baking powder
• ½ teas salt
• ½ cup canola or grapeseed oil
• 1 ⅓ cups granulated sugar
• 2 lemons, zest
• 2 teas vanilla extract
• 6 large egg yolks
• ⅓ cup buttermilk
• 2 tablespoon fresh lemon juice
• 8 large egg whites
• ¾ teas cream of tartar

• 1 cup heavy cream
• ⅓ cup confectioners' sugar
• 1 cup mascarpone
• ¼ cup Lemon Curd prepared