Lemon Cream Triple Layer Cake (Italian)

Refreshing and impressive, this show-stopping cake is perfect for Easter, a summer party or even Christmas dinner. Although, I could serve this all year long.

Cake:
1 cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup extra-virgin olive oil
6 Tbsp. butter, softened
2 large eggs
1 tsp. lemon zest, freshly grated
1 tsp. pure vanilla extract
½ tsp. pure lemon extract
2 cups cake flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
1 cup sour cream

Filling:
½ cup heavy whipping cream
½ cup Mascarpone cheese
½ cup Marshmallow Crème
½ cup Lemon Curd
2 Tbsp. Italian Limoncello
1 tsp. lemon zest, freshly grated

Glaze:
½ cup Monk Fruit Sweetener with Erythritol (Granular)
3 Tbsp. lemon juice, freshly squeezed
strips lemon peel
fresh mint leaves

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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.

Transfer to three greased and floured 8-in. round baking pans. Bake 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.

In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow crème, lemon curd, limoncello and lemon zest until combined.

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.

Place one cake layer on a serving plate. Brush with 2 Tbsp. 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.

Makes 12 servings.