Lemon Moose Cake

• Pre-heat oven to 350
• Spray/grease 2 cake pan with butter. Set aside
  
• Add cake mix to a bowl, add 3 eggs 2/3 cups of lemon juice 1/4 cup of water 1 tablespoon of butter mix well
• Take a whole lemon and zest with a cheese grater add to cake mix. Squeeze the juice of the lemon in the cake mix as well. Mix well. 
• Pour mix in both pans evenly, place in oven and cook for 35 minutes or until done. Set aside

• In mixer add the butter and sugar. Mix on low.
• Start adding the 2 eggs and 2 yolks one at a time( You have a total of 4 eggs 2 of them you are removing the egg whites from and only using the yolks)
• With mixer still on low, pour in lemon juice and zest.  It will make the mixture look curdled.
• Pour the curd into a medium saucepan and cook over medium heat whisking occasionally until it no longer looks curdled.
• Turn the heat up to medium high, continue to whisk until the mixture thickens.
• Turn off the heat and let the mixture cool for 5 minutes.
• Pour through a fine strainer into a bowl and cover with plastic wrap, press wrap down so it is touching the curd the surface.  Chill for 90 minutes.
• In mixer add  whip cream and vanilla until stiff peaks form.
• Gently fold about 2/3 of the whipped cream into the lemon curd.
• Apply to bottom layer of cake leaving the edges untouched with the moose
• Apply top layer of cake and frost
  

  Directions for frosting:

• Using an electric mixer on medium speed, beat the mascarpone, cream, and lemon curd until thoroughly combined and smooth.
• Brush top of the cake with lemon juice. Spread the frosting over the top of the cake.
• Chill the cake for at least an hour before serving to allow the frosting to set.

Yummy! Eat up and enjoy