Enjoy this Italian-inspired lemon-flavored limoncello cake with a … icing that blends lemon curd and mascarpone cheese with whipped cream.


LEMON CURD (MAKE AHEAD)
8 large egg yolks, reserve whites of three
1 1/2 c sugar
2/3 c fresh lemon juice (from 7-8 zested lemons, egg-sized)
lemon zest, finely grated from the 7-8 lemons used for the juice
1 stick chopped butter
3 tsp lemon extract
CAKE (IT’S EASIER IF MADE AHEAD)
10-inch springform pan
1 Duncan Hines moist deluxe white cake mix
1 3 oz. box of lemon pudding and pie filling, not instant
3 egg whites, reserved from some of the 8 yolks used in the curd (room temperature)
2 Tbsp cooking oil
1 1/3 c water

LEMON MASCARPONE MOUSSE
3 c mascarpone cream, room temperature
1 recipe lemon curd (made ahead and cooled)
1/2 c granulated sugar
1 Tbsp lemon extract
1 Tbsp limoncello liqueur

LIMONCELLO SOAKING LIQUID
2/3 c water
zest of two lemons, egg-sized
6 Tbsp white granulated sugar
2 tsp lemon extract
7-8 Tbsp limoncello, lemon-flavored liqueur.

Read Full Recipe here => https://delishcooks.com

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