Soft lemon cake

Mix the mascarpone in a stand mixer, then add the sugar and mix.

Scrape down the sides of the bowl every so often so the ingredients combine faster.

Add the eggs one at a time, then increase the speed to form an emulsion.

Add yogurt, cornstarch, lemon zest and juice.

Grease and flour a cake pan, or use cooking spray only to keep it gluten-free.

Bake about 50 minutes at 350F, 180C.

Let cool, demold and slice; dust with powdered sugar or top with poached lemons or red fruits.