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LEMON CREAM CAKE

Drizzling limoncello liqueur over the cake layers before frosting adds a tart punch.

—AMY FREDERICK ISLAND CITY, OR


PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 12 SERVINGS


    1package yellow cake mix (regular size)

1/4  cups water

   3eggs

1/3cup canola oil

    1teaspoon lemon extract

    1carton (8 ounces) mascarpone cheese

    1cup heavy whipping cream

1/2cup lemon curd

1/4cup limoncello, optional

Fresh raspberries and lemon peel strips

1. In a large bowl, combine cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

2. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.

3. In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon peel. Store in the refrigerator.