Lemon Mascarpone Cake
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 12 servings.
Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing lemon mascarpone cake. —Amy Frederick, Island City, Oregon
Ingredients
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1 package yellow cake mix (regular size)
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1-1/4 cups water
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3 large eggs, room temperature
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1/3 cup canola oil
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1 teaspoon lemon extract
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1 carton (8 ounces) mascarpone cheese
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1 cup heavy whipping cream
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1/2 cup lemon curd
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1/4 cup limoncello, optional
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Fresh raspberries and lemon zest strips
Directions
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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.
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2.
Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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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 zest. Store in the refrigerator.
Nutrition Facts
1 slice: 446 calories, 27g fat (12g saturated fat), 114mg cholesterol, 326mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 4g protein.
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