• Cooking Time: 40 minutes
  • Servings: 16
  • Preparation Time: 30 minutes



  • 6 eggs,separated
  • 1/8 tsp. salt
  • 1/2 tsp. cream of tartar
  • 1/14 cups granulated sugar
  • 1 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 1 1/2 cups sifted cake flour
  • Filling:
  • 1/2 cup whipping cream
  • 1 tsp. granulated sugar
  • 8 ounces mascarpone cheese
  • 1/2 cup confectioners sugar
  • 1 cup ricotta cheese
  • 1 tsp. vanilla extract
  • 2 T. grated lemon zest
  • 1 (10 oz.) jar lemon curd, divided
  • Glaze and garnish:
  • 1/4 cup lemon liqueur (such as Limoncello)
  • 1/2 cup prepared lemonade
  • Confectioners' sugar
  • Lemon slices


  • Preheat oven to 350 degrees
  • Grease bottom oa 9 inch springform pan.
  • Line bottom with parchment paper
  • Grease parchment paper
  • Place egg whites in a large mixing bowl., add salt and cream of tartar. Beat until rothy with a mixer at hight speed. Add granulated sugar gradually. Beat until soft peaks form 3 to 5 minutes.
  • Place egg yolks in asmall bowl and stir with a fork. Add extracts. Fold into egg whites. Gradually fold in flour. Spread batter evenly in pan.
  • Bake 35 to 40 minutes, until a wooden toothpick inserted comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from the pan and cool completely on wire rack.
  • Beat Whipping cream and granulated sugar with a mixer at high speed until stiff peaks form. Refrigerate. Combine mascarpone cheese and confectioners' sugar, beat with mixer at medium speed. Blend in ricotta cheese. Add vanilla lemon zest and 1/3 cup lemon curd; mix well. Fold in whipped cream.
  • To prepare topping, spoon 2 to 3 tablespoons filling into remaining lemoncur in jar. Set aside.
  • Glaze: combine lemon liqueur and lemonade.
  • Assemble: remove parchement paper from cake. Using a serrated knife, carefully slice into three layers. Brush first laywer with 1/4 cup glaze and spread with 1 1/2 cups filling. Top with second layer and brush on 1/4 cupl glaze and spread with 1 1/2 cups filling. Top with third layer and brush on remaining glaze. Spread top with leom curd topping. Frost sides with remaining filling.
  • Refrigerate several hours or overnight.
  • Just before serving, dust cake with confections' sugar and garnish with lemon slices.

Author Credit: Mary Ann Lee

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