Instructions
- Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans. Line pans with parchment paper; grease and flour parchment.
- CAKE: In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, using an electric hand mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
- Combine buttermilk, limoncello, lemon zest and lemon juice. Add alternately with flour, beating well after each addition.
- Pour batter into prepared cake pans. Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove cakes from pans.
- Place one layer on serving plate. Frost top with 1/3 frosting. Place second layer on top. Frost with one half of frosting. Use remaining frosting to frost sides of cake. Decorate top with white chocolate shavings if desired.
- FROSTING: In a large bowl, cream together mascarpone cheese and lemon curd; set aside.
- In a separate bowl, whip cream, slowly adding confectioners’ sugar until light and fluffy. Gently fold in mascarpone cheese/lemon curd mixture into whipped cream until completely combined. Frost as directed above.
- Keep cake refrigerated.
