This weekend Jenny's mom was here for her birthday, which was a perfect opportunity for yet another layer cake. This one is a 4 layer lemon mascarpone cake. I used an epicurious recipe but I don't think I would make this particular cake again. The cake itself was a bit dry and spongy, and not as moist and springy as I would have liked. I made a lemon vanilla buttercream that was just lightly sweetened and balanced out the lemon curd-mascarpone filling which was very sweet and tart. I am always happy for a chance to practice royal icing flower making: It ended up being a perfect early Spring birthday cake.