A recipe for limoncello cake is 2 1/2 cups of flour, 1 teaspoon of baking soda and 1 teaspoon of salt combined and set aside. Beat 1 1/2 cups of softened butter with 1 1/2 cups of sugar until the mixture is creamy, and beat in 3 eggs one at a time. Add the dry ingredients alternately with 1/2 cup of buttermilk and 1/2 cup of limoncello combined with lemon juice and zest. Ice the baked cake with marscapone frosting.
Preheat the oven to 350 degrees Fahrenheit. Line two 9-inch pans with parchment paper rounds. Grease and flour the parchment paper. Fill both pans with an even amount of batter, and bake the cakes for 20 to 25 minutes. Cool them completely in the pans.
Prepare the frosting by creaming together 16 ounces of marscapone cheese and 1 1/2 cups of lemon curd. Whip 2 cups of chilled heavy cream, and gradually beat in 2/3 cup of powdered sugar. Gradually fold the cheese mixture into the cream mixture until both are thoroughly combined.
Place one of the completely cooled cake layers onto a serving plate. Spread 1/3 of the frosting over this layer, and then top with the second layer. Top the second layer with 1/3 cup of frosting, and cover the sides of the cake with the remaining frosting. Garnish the cake with white chocolate shavings.