Step 1: Prepare the Lemon Cake
1 Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2 In a medium bowl, whisk together flour, baking powder, and salt.
3 In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).
4 Beat in the eggs, one at a time, then mix in the oil, lemon juice, lemon zest, and vanilla.
5 Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Stir until just combined.
6 Divide the batter evenly between the prepared pans and smooth the tops.
7 Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Limoncello Mascarpone Filling
1 In a large bowl, beat together the mascarpone, powdered sugar, limoncello, lemon zest, and honey until smooth and creamy.
2 In a separate bowl, whip the heavy cream to stiff peaks.
3 Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
4 Chill the filling in the refrigerator until ready to use.
Step 3: Assemble the Cake
1 Once cakes are completely cool, level them with a serrated knife if necessary.
2 Place one cake layer on a serving platter and spread a generous amount of the limoncello mascarpone filling over the top.
3 Place the second cake layer on top and cover the entire cake with the remaining filling. Smooth with a spatula or create decorative swirls for a rustic, elegant look.
Step 4: Garnish and Serve
1 Drizzle a bit of extra honey over the top for a glossy, aromatic finish.
2 Garnish with lemon slices, white chocolate curls, or edible flowers to add visual appeal and a seasonal touch.
3 Slice with a hot, clean knife and serve at room temperature or slightly chilled. Every bite offers a burst of lemon and a smooth, dreamy texture.
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