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Lemon Cream Cake Recipe

Lemon Cream Cake Recipe

Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. —Amy Frederick, Island City, Oregon
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD:12 servings

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.

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 Pairings

Sweet White Wine

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