Some days just call for cake—no special occasion needed. Whether you're craving something rich and chocolatey or light and ...

A slice of our limoncello mascarpone cake will transport you to all the delicousness and beauty of Italian cuisine.

She says that she uses sugar-free angel food cake and Cool Whip Free or Lite. She also recommends using an extra 10-ounce jar of lemon curd if you’d like a thicker layer of the filling.

Lemon curd has the intensity of a serious truffle, the richness of dark chocolate ice cream and the over-the-top butteriness of a molten chocolate cake. But it also has complexity, a jazzy ...

Beat in the lemon zest, juice and butter, then place over a low heat for 5–10 minutes, stirring constantly until thick. Allow to cool, then cover and chill until needed.

When ready to serve, whisk the lemon curd vigorously to loosen until it’s smooth again. Transfer the curd to a small piping bag fitted with a 1/4-inch plain tip. Insert the tip in two places ...

Combine the cream, mascarpone, lemon curd, and confectioners’ sugar to taste. Spread the bottom layer of cake with half the cream, then half the strawberries. Repeat with the next layer.

B.K. writes, "Following is a recipe for Lemon Doberge from The Times-Picayune. Unfortunately, I did not write a date on the clipping" but it was some time prior to 1987, she says.

Cornstarch is added when it is used as lemon pie filling. Lemon curd on hand offers quick-fix desserts, whether layered as cake filling, spooned into small tart crusts, or drizzled over a pound cake.