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)
8Â large egg yolks, reserve whites of three
1 1/2Â c sugar
2/3Â c fresh lemon juice (from 7-8 zested lemons, egg-sized)
lemon zest, finely grated from the 7-8 lemons used for the juice
1Â stick chopped butter
3Â tsp lemon extract
CAKE (IT’S EASIER IF MADE AHEAD)
10-inch springform pan
1 Duncan Hines moist deluxe white cake mix
1Â 3 oz. box of lemon pudding and pie filling, not instant
3Â egg whites, reserved from some of the 8 yolks used in the curd (room temperature)
2Â Tbsp cooking oil
1 1/3 c water
LEMON MASCARPONE MOUSSE
3Â c mascarpone cream, room temperature
1Â recipe lemon curd (made ahead and cooled)
1/2Â c granulated sugar
1Â Tbsp lemon extract
1Â Tbsp limoncello liqueur
LIMONCELLO SOAKING LIQUID
2/3Â c water
zest of two lemons, egg-sized
6Â Tbsp white granulated sugar
2Â tsp lemon extract
7-8 Tbsp limoncello, lemon-flavored liqueur.
Read Full Recipe here => https://delishcooks.com