Name: Lemon Cream Cake
Yield: 4 servings
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

Servings: 4 persons

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

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 350u00b0 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Cream Cake

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