High Altitude Limoncello Cream Cake

Tender vanilla cake brushed with limoncello, filled with lemon curd and frosted with lightly sweetened cream cheese whipped cream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American, Italian

Servings8

Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottoms of two 6-inch cake pans with non-stick baking spray.
Baker's Note: This recipe makes a smaller, 2-layer 6-inch cake. For a standard sized, 2-layer 8-inch cake, make the full vanilla cake recipe and double the filling and whipped cream.
Prepare 1/2 the recipe for Vanilla Cake batter as instructed. Divide the cake batter between the prepared cake pans.
Bake the cakes for about 28-30 minutes, until a cake tester or toothpick inserted in the center comes out clean.
Set the pans on a cooling rack and cool the cakes completely before filling and frosting.

Remove the cooled cakes from the pans. If necessary, slice a small portion of the domed top off the cakes to level them.
Place one of the cake layers on a serving plate. Brush half the limoncello onto the cake, letting it soak in. Spread the lemon curd on top of the cake.
Place the second cake layer on top of the lemon curd, and brush the remaining limoncello onto the cake.

In a bowl, use an electric mixer to beat the cream cheese or mascarpone cheese with the powdered sugar and vanilla until smooth.
Stream in the cold heavy whipping cream and beat on medium speed until soft, thick, fluffy peaks form that hold their shape.
Frost the cake all over with the whipped cream, and serve immediately, or refrigerate until ready to serve.
Keep the leftover cake refrigerated in an airtight container for up to 3 days.

Keyword High Altitude, Lemon Liqueur, Limoncello, Vanilla Cake, Whipped Cream