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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. âAmy Frederick, Island City, Oregon Ingredients:
1 package yellow cake mix (regular size) |
1-1/4 cups water |
3 eggs |
1/3 cup canola oil |
1 teaspoon lemon extract |
1 carton (8 ounces) mascarpone cheese |
1 cup heavy whipping cream |
1/2 cup lemon curd |
1/4 cup limoncello, optional |
fresh raspberries and lemon peel strips |
Directions:
1. In a large bowl, combine the 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 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. Yield: 12 servings.
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