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 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.