Lemon cake

for the biscuit:

• 355 g sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 230 g unsalted butter at room temperature
• 350 g sugar
• 3 large eggs at room temperature
• 2 teaspoons BAM vanilla paste
• 240 ml milk at room temperature
• 1 heaped tablespoon lemon zest
• 80 ml fresh lemon juice

for the lemon cream:

• 230 g unsalted butter at room temperature
• 225 g room temperature mascarpone cheese
• 540 g powdered sugar
• 30 ml fresh lemon juice
• 1 teaspoon BAM vanilla paste
• a pinch of salt

preparation procedure