Lemon Mascarpone Cake
Ingredients
1 package yellow cake mix regular size
114 cups water
3 large eggs room temperature
13 cup canola oil
1 teaspoon lemon extract
1 carton 8 ounces mascarpone cheese
1 cup heavy whipping cream
12 cup lemon curd
14 cup limoncello optional
Fresh raspberries and lemon zest strips
Directions
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 9in. round baking pans.
Bake at 350 for 2226 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.
Lemon Mascarpone Cake Tips
How can I make lemon curd for lemon mascarpone cake?
Lemon curd is a mixture of eggs sugar butter lemon juice and lemon zest that is cooked over medium heat until thickened. Read our detailed stepbystep
at home.
Why did my lemon mascarpone cake turn out so dense?
There are a few reasons why your cake may be dense. The culprit could simply be overmixing. Other factors could be too much liquid too much sugar or too little or expired leavening such as baking soda or baking powder. Heres
how to fix more common cake mistakes
weve all made.
How long will lemon mascarpone cake last?
Since this cake contains mascarpone cheese it does require refrigeration. We recommend filling or decorating the cake with this frosting on the day you bake your cake or the very next day. The frosted cake can stay in the fridge for up to
45 days. Have some leftover mascarpone cheese on your hands? Make one of theses delicious
recipes with mascarpone cheese
Nutrition Facts
1 slice 446 calories 27g fat 12g saturated fat 114mg cholesterol 326mg sodium 46g carbohydrate 29g sugars 1g fiber 4g protein.
