Dreamy Lemon Cake with Limoncello Frosting

Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy.

In another large bowl, combine flour, baking powder, baking soda, salt, and zest. Add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Add limoncello, beating until smooth.

In a medium bowl, using clean beaters, beat egg whites until stiff peaks form. Fold egg whites into batter. Divide batter evenly among prepared pans.

Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Spread lemon curd between layers; cover and freeze for 20 minutes. Spread Limoncello Frosting onto top and sides of cake. Garnish with lemon wedges and lavender, if desired. Refrigerate for up to 3 days.

In the bowl of a stand mixer, fitted with a paddle attachment, beat butter and cream cheese at medium speed until smooth, about 2 minutes.

Add corn syrup, limoncello, and lemon juice. Continue beating at medium speed for 2 minutes.

Add confectioners’ sugar and salt. Beat at high speed until frosting is fluffy, about 2 minutes. Use immediately, or refrigerate until ready to use.