Italian Triple Lemon Cream Cake

Directions

1. In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined.
4. In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat.
5. Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.