Just Registered Raspberry Lemon Sponge Cake

Ingredients

4 tbsp butter, room temperature
1/3 cup + 1 tbsp vegetable oil
1 cup sugar
1,5 tsp lemon zest
2 large eggs
1,5 tsp vanilla extract
1 2/3 cups flour
3 tbsp lemon juice
1,5 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk

1,5 cup heavy cream
1/2 cup powdered sugar
200g mascarpone

Lemon curd
Fresh raspberries

Preheat oven to 175 c.

Grease 9inch round cake pan and line bottom with parchment paper.

In a bowl rub the lemon zest into the sugar.
Add butter, oil, vanilla and half of the lemon juice using a mixer, until light and fluffy.
Add eggs one by one until incorporated.

In separate bowl mix flour, baking powder and salt.

Take the wet bowl and add 1/3 of the dry and 1/3 of the buttermilk. Repeat. End with dry.

Add lemon juice,

Bake for 28-32 mins. Let cook in tin for 15 mins.