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How to make it

  • make lemon curd ahead of time.( makes 1 1/4 cups- you wont use all. Leftovers freeze okay )
  • Whisk sugar and eggs and lemon juice and zest
  • Whisk in melted butter
  • Cook and stir in 1 minute increments in microwave with turntable
  • After each minute whisk well
  • The curd is done when it coats the back of a spoon
  • I cooked to the consistency of a thin pudding, about a 5 minute total
  • Cool, cover and chill well.
  • It will thicken more as it cools,
  • Make the cake:
  • Beat eggs with sugar,and zest.
  • Beat in the oil
  • Combine dry ingredients
  • Add to sugar mix, alternately with yogurt or sour cream and blend smooth
  • Pour into a 9 inch cake pan sprayed with Bakers spray
  • Bake in a 350F , 25-35 minutes or tested done in center
  • Cool in pan 15 minutes.
  • Remove to rack to cool to warm
  • Glaze by poking holes in cake with tinges of a fork and slowly pour on glaze to be absorbed
  • cool completely and
  • May be frozen at this point after it is glazed- see glaze recipe below
  • The Filling Frosting:
  • Cream together marscapone and 3/4 cups lemon curd
  • Whip the cream
  • Slowly beat in powdered sugar into cream
  • Fold the cheese mixture into the whipped cream
  • Glaze:
  • 3/4 cup powdered sugar
  • 3 Tbs Limoncello
  • Blend the sugar and enough Limoncello till smooth and pourable
  • Assemble the cake
  • Carefully cut cake in half
  • spread on 1/3 of filling frosting
  • Add second half of cake,
  • spread remaining filling frosting on top and around sides of cake
  • Chill well.
  • Decorate with fresh strawberries, white chocolate curls, candied violets or candied lemon slices
  • Enjoy and wait for the compliments!

Reviews & Comments 2

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  • Cosmicmother 7 years ago
    Looks great Midge! I love lemon desserts :)
    Was this review helpful? Yes Flag
  • Good4U 7 years ago
    Beautiful and quite decadent!
    Was this review helpful? Yes Flag

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