Lemon Cream Cake

Name: Lemon Cream Cake
Ingredients: 1 package yellow cake mix (regular size); 1-1/4 cups water; 3 large 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

10 ingredients

3 steps

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups water
3 large 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 in 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.