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Lemon Cream Cake

 Lemon Cream Cake
Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. —Amy Frederick, Island City, Oregon
12 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 3 eggs
  • 1/3 cup canola oil
  • 1 teaspoon McCormick® Pure 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


  • 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.

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Lemon Cream Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.