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Italian Limoncello Cake
2-9” cake pans
Cake:
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, softened
1 1/2 cup sugar
3 eggs
1/2 cup buttermilk
1/2 cup limoncello
zest & juice of one lemon
Mascarpone Frosting:
16 ounces. mascarpone
1 1/4 cup lemon curd (recipe follows)
2 cups whipping cream
2/3 cup powdered sugar
OPT: white chocolate shavings
Cake: Prepare two 9” cake pans—I lined the bottoms of my pans and oiled/floured the sides. Preheat oven to 350 degrees. Combine the dry ingredients and set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Add flour mixture alternately with the buttermilk, the limoncello and the juice/zest. Divide batter between the two pans. Bake 20-25 minutes or until cake tests done. Cool 10 minutes before turning out to finish cooling.
Frosting: Combine the mascarpone and lemon curd together. Whip the cream with the powdered sugar until peaks form. Fold into the mascarpone/lemon curd. Frost the bottom layer of cake with 1/3 of the frosting. Top and frost the sides and top of cake. If desired, garnish top with white chocolate shavings.
*’Foolproof’ Lemon Curd:
6 Tbsp. unsalted butter, room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup lemon juice
1 tsp. lemon zest
In a small bowl: Beat the butter and sugar together. Add the eggs, egg yolks, juice and zest and combine until smooth. Pour into a medium saucepan. Cook over low heat until it reaches 170 on a thermometer or until clear and thickened.
Curd can be stored in the refrigerator up to 2 months.