INGREDIENTS

Sponge Cake:

• 8 eggs, separated, room temperature
• 1 cup granulated sugar, divided
• ½ cup milk and melted butter, total (1/4 cup each)
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1½ cups all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt

Limoncello Syrup:

• 1/2 cup water
• 1/4 cup granulated sugar
• 1/3 cup limoncello

Frosting:

• 2 (8 0z) packages cream cheese (16 oz total), room temperature
• 1 cup powdered sugar
• 2 (8 0z) packages mascarpone cheese (16 oz total), room temperature
• 1/2 cup heavy cream, chilled
• 1 teaspoon vanilla extract
• 1/2 – 1 Tablespoon limoncello
• 1/2 – 1 teaspoon, lemon zest
• 1/2 cup lemon curd