Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.
LEMONY LIMONCELLO CAKE
4 cups cake flour (must be cake flour will not work with all purpose 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
1 tsp lemon extract
1 tsp vanilla
1/4 cup limoncello
8 large egg whites, room temperature
Sift together cake flour, baking powder and salt into a medium bowl, set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat till completely combined and once again light in color. In a glass measuring cup combine Milk, lemon extract, vanilla and limoncello. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.
With Clean beaters and in a different bowl beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of your egg whites in with a rubber spatula. Divide batter evenly among your 3 already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven when and let cool for 10 minutes in pans on wire racks. After 10 minutes flip cakes out of pan back on to wire racks and let cool completely.
Lemony Berry Filling
1 cup sliced strawberries
1 cup raspberries
1 cup blackberries
1/2 cup limoncello
1/4 cup orange juice
1 (3oz) package instant lemon pudding mix
1 cup whole milk
1 cup heavy whipping cream
In a bowl place berries, limoncello and orange juice, cover and let set on counter for about 30 minutes.
In bowl of mixer with whisk attachment beat pudding mix, milk and heavy cream, whisk until you get a thick filling consistency.
WHIPPED CREAM FROSTING
1 (8oz) block cream cheese, room temperature
1/2 cup powdered sugar
1 tsp lemon extract
2 cups heavy cream
In a cold bowl with a cold whisk attachment whisk cream cheese, sugar and extract until fluffy. Slowly add heavy cream and continue to whisk until stiff .
ASSEMBLY and extras
1/4 cup sliced strawberries
1/4 cup raspberries
1/4 cup blackberries
Place one layer of cake on cake board, fill with half of your lemon pudding and half of your berries that have been soaking. Place second layer of cake on top, fill with other half of your lemon pudding and boozey berries. Stack last cake on top. Let set for about 30 minutes in fridge. Frost with whipped cream frosting and top with mixed berries. Store in fridge until ready to serve. ENJOY!! 🙂