Sub Limely Lemon Layer Cake

Four lemon/lime layers separated by a light lemon marscapone cream frosting.

Ingredients:

• Cake:
• 1 18.25 oz yellow cake mix, not butter type
• 3 large eggs
• 1 cup water
• 1/3 cup lemon juice or half lemon and half lime
• 1/3 cup vegetable oil
• 1 tbsp lemon zest
• 1 tbsp lime zest
• 1 tsp pure lemon extract
• Filling and frosting:
• 1 1/2 cups very cold heavy whipping cream
• 1/3 cup confectioner's sugar
• 8 oz mascarpone at room temperature
• 3/4 cup purchased lemon curd
• 1 tbsp lime zest

Directions:

Cake: Preheat oven to 350 degrees. Grease and flour 2-8 inch cake pans, or spray with flour added non-stick cooking spray. Have all ingredients at room temperature. Combine all cake ingredients in large mixing bowl and mix according to package instructions. Pour batter into cake pans and bake for 28-35 minutes, or until toothpick inserted in center comes out almost clean. Cool in pans for 10-15 minutes, then invert pans on wire racks and remove from pans. Allow cakes to completely cool. Filling and Frosting: In chilled medium bowl, beat cream until stiff, then add sugar and beat until incorporate; refrigerate. In large bowl, beat mascarpone, curd and zest together until smooth. Fold in whipped cream. To assemble, slice each cake horizontally to make 4 layers total. Place one layer on serving plate, cut side up. Cover with 1/4 filling. Place 2nd layer on top, cut side down and cover with 1/4 filling. Repeat layers until everything is used. Frost outside of cake with remaining frosting. Refrigerate cake until serving time and refrigerate leftovers.

Number of Servings: 12-14

Notes from the Cook: If desired, top may be decorated with thin slices of lemon and lime. This cake is very easy to make and very, very good.