Ingredients
1 package yellow cake mix (regular size)1-1/4 cups water3 large eggs, room temperature1/3 cup canola oil1 teaspoon lemon extract1 carton (8 ounces) mascarpone cheese1 cup heavy whipping cream1/2 cup lemon curd1/4 cup limoncello, optionalFresh raspberries and lemon zest strips
Preparation
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 9-in. round baking pans.
Bake at 350° for 22-26 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.
In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.
