Start by making the lemon curd. Wash 2 lemons and and grate the zest in a casserole. Squeeze out the juice in the casserole.
Add the sugar and boil it all together.
Mix the corn starch together with the juice from the third lemon and add it in the casserole.
Whip the eggs and pour it in the casserole. On medium heat stir the mixture for 15 minutes until it becomes a thick cream.
Pour it in a bowl and place in the fridge for minimum 1 hour.
Mix it the milk with the vinegar and let it rest minimum 10 minutes.
Start the oven at 180 degrees Celsius.
Time to prepare the cake. Mix the butter and the sugar, add the eggs one by one while stirring.
Add the milk, flour, baking soda, salt, limoncello and juice from one lemon and mix it all well.
Pour the batter in a baking form and place it in the middle of the oven for 25 minutes. Take out the cake and let it cool down.
Divide the cake in 4 layers.
time to make the frosting. Mix the whipping cream with an electrical mixer.
Mix the lemon curd and mascarpone cheese together. Add the whipping cream and mix well.
Place one layer of the cake on a serving plate and spread evenly 1/4 of the cheese mixture on top. Repeat with the 2nd and 3rd layer of the cake. Place the 4th layer and spread the remaining filling on top and on the sides.