GETTING READY:

1.Preheat oven to 350F (180C).

2.Grease and flour 2 - 9 round cake pans.

MAKING:

3.In a stand mixer fitted with the whisk attachment, whisk eggs and sugar until combined.

4.Add oil in a slow, steady stream, whisking until combined.

5.Add milk in a slow, steady stream, whisking until combined.

6.Reduce mixer speed to low.

7.Whisk in lemon zest, juice and vanilla.

8.In a separate bowl, whisk together flours, baking powder, and salt.

9.Gradually add flour mixture to egg mixture, beating until combined.

10.Divide batter between prepared pans.

11.Bake until a cake tester comes out clean, 25 to 30 minutes.

12.Let cool in pans on wire racks for 5 minutes.

13.Remove from pans, and let cool completely on a wire rack.

14.Cut rounded tops off cakes and frost with whipped mascarpone icing.

For Whipped Mascarpone Icing:

15.In a stand mixer with the whisk attachment, whip mascarpone and confectioners sugar on medium until smooth.

16.Reduce speed to low, and add cream in a slow steady stream, whisking until combined.

17.Increase speed to medium-high, and whip until soft peaks form.

SERVING:

18.Serve and enjoy!