Lemon Loaf with Whipped Mascarpone and Lemon Curd

How To Make Lemon Loaf

1. For the lemon loaf: Preheat oven to 180°C. Grease and line a 22 x 13cm loaf tin with baking paper and set aside.
2. In a stand mixer with a paddle attachment or with hand mixer, cream the sugar, zest and softened butter till pale and fluffy, then on low to medium speed, mix in the eggs one at a time until well combined.
3. Mix in the yoghurt, lemon juice, lemon extract until well combined. Alternating between the dry ingredients and the buttermilk mix into the egg mixture on a low speed.
4. Pour the batter into the prepared loaf tin and bake for 30 minutes, then remove from the oven and cover loosely with foil and bake further for another 20 minutes, until a toothpick inserted comes out clean.
5. Once the loaf is baked, remove from the oven and allow it to cool in the tin for 15 minutes, then transfer to wire rack to cool completely.
6. For the whipped mascarpone: In a stand mixer fitted with whisk attachment mix mascarpone, sugar and salt till combined.
7. Add in cold cream and whip till soft peaks form, then transfer to a piping bag with a 1A round piping nozzle. Use immediately to avoid deflation.
8. Pipe a large dollop onto a slice of cake. Make a well in the middle of the cream and place the lemon curd that has been mixed with fresh lemon juice.
9. Garnish with loose edible flower petals and lemon zest.