Light and refreshing cake with fluffy, lemony cream, soaked with limoncello liqueur. It must be my new favourite cake!
Ingredients:
For the cake
- 175g self-rising flour
- 1tsp baking powder
- 175g caster sugar
- 175g soft, unsalted butter
- 3 eggs
- zest of 1 lemon
- 1 tbsp limoncello
For the syrup:
- 1/4 cup limoncello
- 1/4 cup water
For the cream:
- 160g lemon curd
- 160g mascarpone cheese
- 250ml double cream
To make the cake combine all of the ingredients in a large bowl and mix until smooth. Divide the mixture into three lined 20cm tins and bake in a pre-heated oven at 170C for 10-15 minutes until bake through (skewer inserted in the middle should come out clean).
Leave the cakes in the tins to cool a little, then take out and leave to cool completely.
To make the cream quickly mix mascarpone with lemon curd, then whisk the cream in a separate bowl and gently mix into the mixture.
To make the syrup mix limoncello with water. Place first layer of the cake on a serving plate and spoon over a third of the limoncello mixture, then top with a third of the lemon cream.
Place another layer of the cake and do the same. Cover with the final cake layer, spoon over all remaining limoncello mixture and spread a little cream, saving some for the sides.
Decorate the sides with remaining cream, and top with sugar flowers.
Enjoy!
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