Preheat oven to 350 degrees. Grease and flour three 9 inch round pans and set aside.
White Cake
4 cups cake flour (not allpurpose flour must be cake flour)
1 Tbsp plus 1 tsp Baking Powder
3/4 tsp salt
1 cup Butter, room temperature
2 cups Sugar
1-1/3 cups milk, room temperature
2 tsp pure vanilla
1/2 cup Limoncello Cream
8 Large egg whites, room temperature
Sift together Cake Flour, Baking Powder and Salt in a medium bowl and set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color about 4 minutes. Slowly add sugar and continue to beat till completely combined and very light in color. In a measuring cup combine milk (room temperature), Vanilla and limoncello cream. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth. With clean beaters, beat the egg whites until soft peaks form. Stir about 1/4 of egg whites into batter and then fold the rest of the egg whites in with a rubber spatula. Divide batter evenly among your already prepared pans and bake at 350 degrees 25-30 until toothpick inserted in center comes out clean. Remove from oven when done. Cool on racks in tins for about 10 minutes. Turn out of pans and continue to cool completely.
Filling
1/2 cup heavy whipping cream
2 Tbsp limoncello cream
6 Tbsp powdered sugar
2 cups mascarpone cheese
In a small pot bring heavy whipping cream to a boil, remove from heat. Add Limoncello cream and powdered sugar, whisk till combined and then let cool.
In bowl of mixer beat mascarpone till creamy. Slowly add whipping cream mixture while beating on low. Turn mixer to medium and continue to whip till fluffy. Place in a bowl in fridge to firm up till ready to use to fill cake.
Frosting
1-8 ounce block Cream Cheese, room temperature
1 tsp Limoncello Cream
1 tsp vanilla
1/2 cup powdered sugar
2 cups heavy whipping cream
In a mixer with whisk attachment, add cream cheese, Limoncello, vanilla and powdered sugar. Whisk until creamy. Slowly add heavy whipped cream and beat until stiff peaks form.
To Assemble
place 1 layer of cake on board fill with Limoncello filling, place second cake and fill with remaining limoncello filling top with third cake. Frost and decorate! I used some thin lemon slices and white chocolate buttons to decorate.
ENJOY! š
crumbsinmymustachio 
This looks so awesome Amy! You can tell that the cake is so moist. YUUUUUUMMMMMM!
Thanks Cindy!!:)
So beautiful. I’ve never had Limoncello Cream, can’t wait to buy some. This cake is in my future.
Thanks Baking in a Tornado!! I see a trip to the liquor store in your near future!!:) lol
What a winning cake, Perfect choice of Limoncello! You are a genius! Nettie ā¤
Thanks Nettie!!!:) XOXOXO
Is Limoncello Cream just a liquor? If not, where would you buy it?
It is a liquor Sara. I bought it at Bev Mo. Make sure you pick up one that was made in Italy!:)
Thank you for your prompt reply. There is a restaurant on Okaloosa Island in Ft. Walton Beach, FL that serves something simular to this and actully comes with a little shot of Limoncello that you pour over the cake. I had looked at a bottle of limoncello at a liquor store and it cost over $30 which sounded really high to me. Of course I have never bought it so don’t know if that is a fair price. I did not look at where it was from as that did not occur to me. Can you tell me if that is a fair price and is there a difference in limoncello and limoncello cream? Thank you, in advance.
The bottle I bought was around 25 and from Italy so I would say thirty is fair. The only difference between the lemoncello and the lemoncello cream is the consistency. Lemoncello would work I just prefer the lemoncello cream to drink since it does not take a whole bottle so that is what I went for. Hope that helps?!? š