MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Limoncello Cake
Categories: Cakes, Desserts, Citrus, Cheese
Yield: 12 servings

8 lg Eggs; room tempe, separated
1/2 c Butter; softened
1 c Sugar
1/4 c Limoncello
1/4 c Lemon juice
1 tb Grated lemon zest
1 ts Vanilla extract
1 3/4 c A-P flour
2 ts Baking powder
1/4 ts Salt
1/4 c Whole milk

MMMMM--------------------------FROSTING-------------------------------
8 oz Tun mascarpone cheese
1 c Confectioners' sugar
1 c Heavy whipping cream
1 tb Vanilla extract
1 tb Limoncello
1 tb Grated lemon zest

Place egg whites in a large bowl; let sit at room
temperature for 30 minutes.

Set oven @ 350ºF/175ºC.

In a large bowl, cream sugar and butter until light and
fluffy, 5-7 minutes. Beat in egg yolks, limoncello,
lemon juice, lemon zest and vanilla extract. Combine
flour, baking powder and salt; add to creamed mixture
alternately with milk, beating well after each addition.

Beat egg whites until stiff peaks form. Carefully fold
into batter until incorporated. Pour batter into two
greased 9-in. round baking pans. Bake until a toothpick
inserted in the center comes out clean, 25-30 minutes.
Cool in pans for 10 minutes on wire racks; remove from
pans to cool completely.

In a large bowl, beat mascarpone at medium speed until
smooth, 3-4 minutes. Reduce mixer speed to medium-low;
beat in confectioners' sugar, cream, vanilla extract,
limoncello and zest, increasing to medium-high speed;
beat until stiff peaks form. Spread 1/2 frosting on top
of one cake layer; stack second cake layer on top. Frost
top with remaining frosting. If desired, garnish with
additional lemon zest.

Taste of Home Test Kitchen

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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