Italian Triple Lemon Cream CakeRefreshing and impressive, this show-stopping cake is perfect for Easter, a summer party or even…
Italian Triple Lemon Cream Cake
1 cup sugar 1/2 cup olive oil 6 tablespoons butter, softened 2 large eggs, room temperature 1 teaspoon grated lemon zest 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream FILLING: 1/2 cup heavy whipping cream 1/2 cup Mascarpone cheese 1/2 cup marshmallow creme 1/2 cup lemon curd 2 tablespoons limoncello 1 teaspoon grated lemon zest GLAZE: 1/2 cup sugar 3 tablespoons lemon juice Lemon zest strips and fresh mint leaves
In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in the lemon zest and extracts.
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
Transfer to three greased and floured 8-in.
round baking pans.
Bake at 350° for 14-18 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.
In a large bowl, beat cream and cheese until soft peaks form.
Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined.
In a small saucepan, combine sugar and lemon juice.
Bring to a boil over medium heat; cook and stir until sugar is dissolved.
Remove from the heat.
Place one cake layer on a serving plate.
Brush with 2 tablespoons glaze and spread with half of the filling.
Top with remaining cake layer; brush with remaining glaze.
Garnish with lemon zest and mint leaves.
Store in the refrigerator.
Nutrition Facts 1 slice:
- 528 calories, 31g fat (14g saturated fat), 109mg cholesterol, 217mg sodium, 54g carbohydrate (35g sugars, 0 fiber), 5g protein.