Adam's Lemon Cream (Limoncello) Cake

Name: How to cook Adam's Lemon Cream (Limoncello) Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 to 12 people
Cuisine: Us

Introduce

Chef :

Adam Janowski

Adam's Lemon Cream (Limoncello) Cake

I don't drink alcohol, but when I found a Limoncello Cake at a restaurant that was both beautiful and delicious, I resolved to duplicate the recipe, but exclude the Limoncello. This recipe works for me---beautiful, delicious, easy-to-make, and alcohol-free. My guests rave over it!

Ingredient

Food ration :

10 to 12 people

Cooking time :

1 hour 30 minutes

15.25 ounce

box Betty Crocker Super Moist Lemon Cake Mix

eggs

1/2 cup

oil

1 cup

cold water

1 teaspoon

grated lemon zest

1 (10 ounce)

jar of Dickinson’s Lemon Curd (or you can make your own)

2 cups

heavy whipping cream

good sized tablespoons of confectioners’ sugar (sweeten to your preferred taste)

1 (8 ounce)

container of mascarpone cream cheese

1 1/2 teaspoons

lemon flavoring

Cooking instructions

* Step 1

Heat oven to 350 degrees.

* Step 2

Grease and flour 3 9-inch baking pans or use a baking spray with flour. If you only have 2 pans, will have to reserve some batter and re-use one baking pan.

* Step 3

Prepare cake mix as directed adding 1 teaspoon grated lemon zest to the ingredients. Divide 3 equal portions and spread in cake pans. Bake approximately 15 to 20 minutes until lightly browned. Do not overbake!

* Step 4

Remove from oven and allow to cool on rack for at least 10 minutes. Using a cookie sheet or big plate lined with parchment paper, flip the cake over and out of the baking pans. Allow to cool to room temperature, then refrigerate for about an hour until chilled and firm.

* Step 5

When cool, spread about a 1/3 of a cup of the lemon curd on each cake layer.

* Step 6

Whip the cream until it starts to come to soft peaks. Add confectioners’ sugar, lemon flavoring and mascarpone, and continue to beat until hard peaks form. Do not overbeat.

* Step 7

You have a couple of options at this point. You can spread the cream equally on top of the lemon curd on the bottom and middle layers which is what I do, or you can reserve some of the cream and frost the sides of the cake with the reserved cream.

* Step 8

Put in refrigerator and chill about 4 hours or overnight before serving. This cake keeps well in the refrigerator.

* Step 9

Cut into serving size slices and place slices on their side. Spritz some canned whipping cream on each slice, then garnish with a piece of optional lemon jelly candy.