Provided by MichelleF
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Grease 2 round 9" cake pans with cooking spray. Place pans on parchment paper & trace the bottoms. Cut out the circles, place the parchment liner in the bottom, then grease the liner. In a medium bowl, whisk together the flour, baking powder, baking soda, & salt. In a large bowl with a mixer, combine sugar, sour cream, limoncello, lemon zest, lemon juice, butter, & eggs. Slowly add the flour mixture. Mix just until combined. Divide the batter evenly into the cake pans. Bake 20-25 minutes, or until light, golden brown. Allow to cool 10 minutes, then invert onto a wire rack to cool completely. In a medium bowl, add the cream cheese, mascarpone, limoncello, & powdered sugar. Using a hand mixer, beat on medium speed until light & fluffy, about 4 minutes. When cakes are cooled completely, place 1 layer on a cake stand. Spread ¼ of the frosting on the cake evenly all the way to the sides using an offset spatula. Place the other layer on top & press gently. Spoon all of the frosting on the top. Spread evenly, pushing the frosting over the edge & spreading it around the sides. Decorate with thinly sliced lemons on top, if desired. Refrigerate for at least 1 hour before serving. Take out of the fridge 20 minutes before serving, allowing it to come to room temperature.
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