From the kitchen of AnnMarie Barkwell
Cake
In a mixer:
1 c sugar
1/2 c olive oil
6 Tbsp butter, softened
Beat for 4 minutes.
Add 1 at a time:
2 large eggs, room temperature
Beat well after each egg.
Add:
1 tsp grated lemon zest
1 tsp vanilla extract
1/2 tsp lemon extract
In a separate bowl, combine:
2 c cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Add dry ingredients to cake mixture alternately with:
1 c sour cream
Add gradually, incorporating well after each addition.
Grease & flour 3 8″ round cake pans.
Evenly divide batter among pans.
Bake @ 350, 14 minutes or until toothpick inserted comes out clean.
Cool for 10 minutes before removing cakes from pans.
Cool completely.
Filling & Frosting
In a mixer:
8 ounces mascarpone, softened
1 c heavy cream
1/2 c lemon curd
Beat until thoroughly combined and smooth.
Assembly
Put a cooled cake on serving plate.
Brush with 1 Tbsp Limoncello.
Spread with 1/3 of frosting.
Repeat, brushing each cake layer with 1 Tbsp Limoncello.
Entire recipe uses 3 Tbsp Limoncello.
NOTES
- I’ve tried it with two layers, like in the photograph, but prefer it with three.