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