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Preheat oven to 325 degrees Fahrenheit. Grease and flour two 8 inch round cake pans and line with parchment paper. In a small bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer, using the paddle attachment beat the mascarpone until smooth and creamy.

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Add the eggs, one at a time, and mix until well combined. Meanwhile, in a small bowl, whisk together the gluten free all purpose flour, baking powder, and salt. In a measuring cup, mix together the milk, lemon juice and vanilla extract. Beginning and ending with the flour mixture, add ⅓ of the flour mixture.

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Fill the bag with about ½ cup of buttercream. Set aside. If necessary, level cake layers. Place one cake round on a cake turntable. Spread a thin layer of buttercream on cake using a small offset spatula. Using the filled piping bag, pipe a small border of mascarpone buttercream along the perimeter of the cake round.

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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.

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Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper, then grease and flour the sides. Prepare bake even stripes if desired. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the well incorporated.

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Step 7: To make the mascarpone cake filling, mix a few tablespoons of lemon curd into the mascarpone cheese. Step 8: Spread it all over one of the cakes. Don't be shy! Step 9: Spoon more lemon curd over the top. Again, don't be shy! Step 10: Place the second cake layer over the top and push down a little.

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Step 1: Drizzle the lemon syrup on top. Use a toothpick to poke small holes all over the top of the cake. Drizzle the lemon simple syrup over the top so it soaks right into the cake. Step 2: Add the icing. Spread the mascarpone buttercream over the top of the cake using an offset spatula or spoon.

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Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice. For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form. Add mascarpone to lemon curd in medium bowl; whisk until blended. Fold whipped cream into lemon-mascarpone mixture.

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In a large mixing bowl, cream together softened butter, softened mascarpone cheese, sugar and vanilla on medium-high speed for 2 to 3 minutes, until creamy. In a separate bowl, whisk the egg whites on high speed for 4 to 5 minutes, until stiff peaks form. Add the egg whites to the batter and fold them in gently.

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It should fill the dam about half way full. 16. Add some mascarpone frosting to the top of the lemon filling and spread into an even layer to fill in the remaining dam space. 17. Add the second layer of cake and repeat the filling layer with the remaining lemon curd and additional mascarpone frosting. 18.

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Gently fold in the buttermilk. 6. Using a rubber spatula, fold in the oil. 7. Divide the batter evenly between the prepared pans and smooth the top with the rubber spatula. 8. Bake the cake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 30 minutes for a round cake. 9.

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In a bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Add the lemon zest and mix it in. Mix together the whole milk and vanilla extract and set it aside. In a mixing bowl, use the paddle attachment add the butter, vegetable oil, and sugar and mix it on high speed for 2-3 min.

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Instructions. Preheat oven to 355F / 180C. Line (with baking paper) and butter two 7" sandwich cake pans. Put all the ingredients except the milk in a food processor and process until you've got a smooth batter. Then pulse in the milk gradually until the mixture is a soft dropping consistency.

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Preheat oven to 180°C (356F) and line a 9x4" loaf pan with parchment paper. Sift and mix flour, baking powder, cinnamon, and salt, in a large bowl and set aside. Place mascarpone and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute until fluffy.

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In the bowl of your KitchenAid, add the cake flour, salt, baking soda, baking powder and the granulated sugar. Turn on the mixer on low speed and just give it short mix. Cut the softened butter into pats of butter about 2 tablespoons per piece. Turn the mixer onto its lowest speed and add one chunk of butter at a time.

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Directions. In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean.