Italian Triple Lemon Cream Cake

• 1 cup sugar
• 1/2 cup olive oil
• 6 tablespoons butter, softened
• 2 large eggs
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1/2 cup heavy whipping cream
• 1/2 cup Mascarpone cheese
• 1/2 cup marshmallow creme
• 1/2 cup lemon curd
• 2 tablespoons limoncello
• 1 teaspoon grated lemon zest
• 1/2 cup sugar
• 3 tablespoons lemon juice
• Lemon peel strips and fresh mint leaves

1. In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer to three greased and floured 8-in. round baking pans. Bake at 350u0b0 for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined.
4. In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat.
5. Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon peel and mint leaves. Store in the refrigerator.

sugar, olive oil, butter, eggs, lemon zest, vanilla, lemon extract, cake flour, baking powder, baking soda, salt, sour cream, heavy whipping cream, mascarpone cheese, marshmallow creme, lemon curd, limoncello, lemon zest, sugar, lemon juice, mint leaves

Taken from www.tasteofhome.com/recipes/italian-triple-lemon-cream-cake/ (may not work)