Cake:
6 Eggs, separated
1/2 tsp. Salt
1/2 tsp. Cream of Tartar
1 1/4 c. Granulated Sugar
1 tsp. Lemon Extract
1 tsp. Vanilla
1 1/2 c. Cake Flour

Beat together egg whites, salt and cream of tartar until frothy.
Gradually add sugar and continue beating until stiff peaks form.
In another bowl whisk egg yolks.
Add vanilla and lemon extract.
Fold the egg yolk mixture into the egg whites.
Gradually fold in flour.
Pour into 9″ spring form pan that has been greased then lined with waxed paper and greased again.
Bake 35-40 minutes at 350°F.
Remove from pan, cool completely.

Filling:
3/4 c. Whipping Cream
1 Tbsp. Powdered Sugar
8 oz. Mascarpone Cheese
1/2 c. Powdered Sugar
1 c. Ricotta Cheese
1 tsp. Vanilla
2 Tbsp. Lemon Zest
10 oz. Lemon Curd

Beat whipping cream with 1 Tbsp. powdered sugar until stiff peaks form.
Beat together mascarpone cheese and the 1/2 c. powdered sugar.
Blend in the ricotta cheese, vanilla, lemon zest and 1/3 c. of lemon curd.
Fold in whipped cream.
Spoon 1/4 c. of cheese mixture into remaining lemon curd, set aside.

Glaze:
1/4 c. Lemon Liqueur
1/2 c. Prepared Lemonade

Stir together liqueur and lemonade.

To assemble cake:
Remove waxed paper from bottom of cake.
Slice cake into three layers.
Place first layer on a serving plate.
Brush with 1/4 c. of glaze.
Spread 1 1/2 c. of cheese filling.
Repeat for second layer.
Top with third layer, brush with glaze and spread with remaining lemon curd.
Frost sides of cake with reserved cheese mixture.
Garnish with fresh lemon slices.