Lemon and Marscapone Cake

It was my wonderful godmothers birthday yesterday, so I turned to the trusty pages of my Bluebells Cakery cookbook and decided on making a vanilla bean cake with lemon curd and marscapone filling, topped with pink rosettes of vanilla bean buttercream.

This recipe uses a unique way of mixing the batter, by adding butter to the dry ingredients until it turns into breadcrumb sized pieces, then adding the wet ingredients. But despite this unique way of mixing, it is a foolproof, delicious recipe that is sure to win over the hearts of anyone who has any slight resemblance of a sweet tooth.