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Grease and line two 20cm sandwich tins. Heat the oven to 170C fan-forced (190C conventional).
In a large bowl or stand mixer, beat the butter with the lemon zest and sugar until softened. Beat in all the remaining cake ingredients except the flour. Once smooth, gently fold in the flour.
Divide the mixture between the two tins and level the surfaces. Bake for 20 minutes or until the tops are browned and springy.
Leaving the cakes in their tins, prick the surfaces all over with a cocktail stick. Mix the lemon juice and sugar together briefly, then drizzle the liquid slowly over the two cakes, saving all the undissolved sugar to spoon over the top cake.
For the filling, swirl the mascarpone and lemon curd together. When the cakes are completely cool, sandwich them together with the lemony mixture, using the sugar-crusted cake on the top.
Best on the day it is made, but if keeping longer, then store it in the fridge.