Preparation

• Preheat the oven to 350°F. Grease and flour a deep 8-inch round cake pan.
• In a medium bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt. Set aside.
• In a large mixing bowl, add 4 large eggs. Beat on medium speed for 1 minute. Gradually add 1 cup granulated sugar and ½ teaspoon pure vanilla extract. Continue beating for 7 to 8 minutes, until the mixture is thick, pale, and holds ribbons.
• Gently fold the dry ingredients into the egg mixture in three additions, alternating with ¼ cup melted butter and ¼ cup whole milk, starting and ending with the dry ingredients. Fold carefully to avoid deflating the batter.
• Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
• In a clean mixing bowl, whip 1 cup heavy whipping cream until stiff peaks form. Set aside.
• In another bowl, add 8 ounces mascarpone cheese, 1 cup powdered sugar, lemon zest, lemon juice, and 1 teaspoon pure vanilla extract. Beat until smooth and creamy.
• Gently fold the whipped cream into the mascarpone mixture until fully combined. Reserve ½ cup of the lemon cream for the exterior of the cake.
• Once completely cooled, use a long serrated knife to slice the cake horizontally into two even layers.
• Place the bottom layer on a serving plate. Spread the lemon cream filling evenly over the top, leaving the reserved portion aside. Place the second layer on top.
• Spread the reserved ½ cup lemon cream around the sides of the cake. Gently press the vanilla cookie crumbs into the sides to coat.
• Refrigerate the cake for at least 2 hours to set.
• Just before serving, dust the top lightly with powdered sugar.