Directions: |
Directions:Preheat oven to 350º. Cream together white sugar and shortening in an upright mixer. Add in eggs, one at a time. In a separate bowl, combine dry ingredients: flour, baking powder, and salt. At medium speed, begin adding in flour mixture, making sure to combine evenly. Add in vanilla extract, lemon extract, lemon juice, and zest. Combine until no lumps remain. Using baking spray, grease two 8x8 round baking pans. Pour in cake batter and disperse evenly among both pans. Bake for 40 minutes. If after 40 minutes, a toothpick is inserted into the cake and comes out clean, then remove and allow to cool. If toothpick does not come out clean, bake for an additional 5 minutes. Take out of the oven but do not remove from pans.
While cake is cooling, make the frosting. In an upright mixer, cream together softened butter and marscarpone. Add in vanilla and lemon extracts. At medium speed, add in milk and blend until mixture is combined evenly. Adjust to low speed. Slowly add in powdered sugar, making sure to scrape the sides of the bowl to combine all ingredients thoroughly until the mixture is smooth and creamy with soft peaks. (For a lighter, fluffier mousse, you can substitute whipped cream for the milk. Although, if this substitution is made, the cake must be kept cool before serving.)
Once the cakes have had a few minutes to cool (although, they don't need to be cooled completely), poke a generous number of holes all over the top of each cake. Pour ¼ Cup of limoncello over each cake, pouring slowly and all over the cake. Any limoncello that drips along the side of the cake will be absorbed by the bottom. Repeat this for the second cake and allow to rest for 5 minutes.
Place a dinner plate over the top of the cake pan and flip it over. Using another plate, flip it right side up and using a bread knife, level the cake off on top. Place first leveled cake on a cake stand or serving platter. Repeat the process of removing the other cake layer from the pan and levelling the top, and set aside.
Begin frosting the bottom layer, leaving a generous layer of frosting on top, at least a half inch. Gently place the second piece of cake on top and frost along the sides to seal cakes together. Once completely frosted, let sit. Using a potato peeler, shave curls of white chocolate. Shave an entire bar of white chocolate curls onto a separate plate. The chocolate will melt in your hand, so freezing it first works, but if you forget, I like to just keep it wrapped in foil as I work. Once the whole bar has been shaved, slowly and carefully stick it around the top and sides of the cake. The frosting will work as glue, and you should use every last bit to cover the cake. Use any extra to add additional white chocolate on top of the cake. |
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