Lemon cake with mascarpone frosting | Women's Weekly Food

Ingredients

• 225 grams butter, softened
• 1 1/2 tablespoon finely grated lemon rind
• 1 cup (220g) caster sugar
• 3 eggs
• 1/2 cup (160g) store-bought lemon curd
• 1 1/2 cup (225g) self-raising flour
• 3/4 cup (110g) plain flour
• 1/4 teaspoon salt
• 1 cup (250ml) milk
• 250 grams mascarpone, at room temperature
• 2 teaspoons icing sugar
• 300 millilitres thickened cream
• Sesame seed crunch
• 1/3 cup (75g) caster sugar
• 1 1/2 tablespoon water
• 2 teaspoons sesame seeds, toasted