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Lemon Cream Cake Recipe

Lemon Cream Cake Recipe photo by Taste of Home

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Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. —Amy Frederick, Island City, Oregon

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Lemon Cream Cake Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 12 Servings

20 25 45

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

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.
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.
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.

Nutritional Facts 1 slice (calculated without optional and garnish ingredients) equals 446 calories, 27 g fat (12 g saturated fat), 114 mg cholesterol, 326 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Lemon Cream Cake in Simple & Delicious October/November 2011, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Cream Cake

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Reviewed on Mar. 30, 2013 by chrissteve

I have also made this cake three times and my family is starting to ask for it because it is so good! Love the limoncello bite!! I gave my husband the choice of French silk pie or this cake for Easter and he chose the cake!

Reviewed on Mar. 07, 2013 by CaribeTraveller

I am making this cake today for the third time. It is so simple and delicious. Something about a cake with frosting between the layers and on top without sides done just looks fancier. I sometimes use blackberries instead of raspberries, but this cake is called Mom's Dream Cake at our house. Definitely a keeper!