If you adore bright, zesty flavors with a smooth, creamy finish, then you are going to fall in love with this Limoncello Cake with Mascarpone Frosting Recipe. This cake perfectly balances the tang of fresh lemons and the uniquely sweet, slightly herbal essence of Limoncello liqueur, all wrapped up in a tender, moist crumb. The mascarpone frosting complements with its rich, velvety texture and subtle tang, making every bite feel like a little celebration. It’s an elegant yet approachable dessert that brightens up any occasion and promises to delight anyone lucky enough to have a slice.
Ingredients You’ll Need
The ingredient list for this Limoncello Cake with Mascarpone Frosting Recipe is beautifully straightforward, featuring pantry staples and a few special touches that work harmoniously together. Each ingredient plays a crucial role in contributing to the moistness, fluffiness, and unmistakably bright flavor of the cake, as well as the luscious texture of the frosting.
- 2 cups all-purpose flour: The foundation that gives the cake structure yet allows it to stay tender.
- 1 ½ cups granulated sugar: Adds sweetness and helps with cake moisture retention.
- 2 tsp baking powder: The leavening agent that ensures a light and fluffy crumb.
- ½ tsp salt: Enhances and balances the flavors in the cake.
- ½ cup unsalted butter (room temperature): Provides richness and moisture, critical for that soft texture.
- 4 large eggs: Bind the ingredients and add extra richness to the batter.
- ¾ cup Limoncello liqueur: Infuses the cake with authentic Italian citrus flair and a subtle kick.
- Zest and juice of 2 fresh lemons: Boost the brightness and fresh tartness in every bite.
- 8 oz mascarpone cheese: The creamy base of the frosting that’s smooth and slightly sweet.
- 1 cup heavy cream: Whipped with mascarpone to create a light and fluffy frosting.
- 1 tsp vanilla extract: Adds a warm note that balances the citrus perfectly.
How to Make Limoncello Cake with Mascarpone Frosting Recipe
Step 1: Prepare Your Oven and Pans
Start this delicious process by preheating your oven to 350°F (175°C). This ensures a consistent baking temperature. Grease two 9-inch round cake pans so the cake layers release easily and bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step helps distribute the leavening and salt evenly throughout your flour, which is key to an even rise and balanced flavor in the cake.
Step 3: Cream Butter and Sugar, Then Add Eggs and Citrus
Using a stand mixer or hand mixer, cream the butter and sugar until the mixture is light and fluffy – this aerates the batter for a tender crumb. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, stir in the Limoncello and fresh lemon juice to infuse the batter with vibrant citrus aroma and moisture.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, gently folding everything together just until blended. Avoid overmixing to keep your cake light and airy, so resist the urge to keep stirring once the flour is incorporated.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans and place them in the oven. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden and spring back lightly when touched.
Step 6: Prepare the Mascarpone Frosting
While your cake layers cool, whip together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. This frosting is decadently creamy with just the right balance of sweetness and tang to pair perfectly with the lemony cake.
Step 7: Assemble and Frost the Cake
Once the cakes have completely cooled, spread a generous layer of frosting onto the top of one cake layer. Carefully place the second layer on top, then frost the entire cake evenly. The result is a stunning presentation with luscious frosting ready to impress.
How to Serve Limoncello Cake with Mascarpone Frosting Recipe
Garnishes
To elevate your presentation, consider garnishing the cake with thin lemon slices, a dusting of powdered sugar, or a few small edible flowers. Fresh mint leaves also add a lovely pop of green and a hint of herbal freshness that complements the citrus.
Side Dishes
This Limoncello Cake with Mascarpone Frosting Recipe pairs beautifully with simple sides such as fresh berries or a scoop of vanilla gelato. A small cup of espresso or an iced herbal tea will highlight the cake’s bright flavors without overpowering them.
Creative Ways to Present
For a show-stopping dessert, serve individual slices on pretty plates with a drizzle of limoncello syrup or a dollop of whipped cream. You can also create mini versions in ramekins or layer the cake crumbs with mascarpone and lemon curd for a luscious trifle.
Make Ahead and Storage
Storing Leftovers
Store your leftover Limoncello Cake with Mascarpone Frosting Recipe in an airtight container in the refrigerator. This will keep the cake fresh and the frosting creamy for up to 3 days, perfect for savoring a slice or two later on.
Freezing
If you want to make the cake in advance, you can freeze it either before or after frosting. Wrap the cooled, unfrosted layers tightly in plastic wrap and then aluminum foil, freezing for up to 2 months. Thaw completely in the fridge before frosting. For a frosted cake, freeze in an airtight container to avoid moisture damage.
Reheating
To enjoy your cake warmed, let refrigerated slices come to room temperature or warm very gently in the microwave for 10-15 seconds. Be careful not to heat too long as the mascarpone frosting can separate if overheated.
FAQs
Can I use lemon vodka instead of Limoncello?
Yes, lemon vodka can be used as a substitute, but keep in mind it may be less sweet than Limoncello. You might want to add a touch more sugar or adjust the frosting sweetness if you decide to swap.
Is mascarpone cheese hard to find?
Mascarpone is widely available in most supermarkets, usually near cream cheeses and other soft cheeses. If you have trouble finding it, specialty or Italian markets are great alternatives.
How do I make the cake more lemony without extra juice?
Using extra lemon zest or incorporating lemon extract are both great ways to boost lemon flavor without adding more liquid, which could affect the cake’s texture.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a good gluten-free baking blend, ensuring it contains xanthan gum for structure, and follow the recipe as usual for a glorious gluten-free treat.
What’s the best way to get perfect frosting consistency?
Make sure your mascarpone and heavy cream are cold before whipping. Beat the cream until you get soft peaks, then gently fold in the mascarpone to keep your frosting smooth and light without becoming too runny.
Final Thoughts
This Limoncello Cake with Mascarpone Frosting Recipe is such a joyful dessert to make and share. Its bright, refreshing flavors combined with the creamy frosting bring the sunny spirit of Italy right to your table. I encourage you to try this recipe soon — it’s a delightful way to impress your loved ones with something sweet, sophisticated, and refreshingly different. Trust me, it will quickly become one of your favorites too!
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Limoncello Cake with Mascarpone Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This delightful Limoncello Cake with Mascarpone Frosting is a zesty and moist dessert perfect for lemon lovers. Featuring a tender cake infused with Limoncello liqueur and fresh lemon juice and zest, it’s topped with a rich, creamy mascarpone frosting that balances citrus brightness with smooth sweetness. Ideal for celebrations or an elegant treat.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- ¾ cup Limoncello liqueur
- Zest and juice of 2 fresh lemons
Frosting
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Cream Butter and Sugar, Add Eggs and Liquids: In a separate large bowl, cream the room temperature butter and granulated sugar together until the mixture is light and fluffy. Gradually add the eggs one at a time, mixing well after each addition, then pour in the Limoncello liqueur along with the fresh lemon juice and lemon zest, blending thoroughly.
- Combine Wet and Dry Ingredients: Slowly incorporate the dry flour mixture into the wet ingredients, mixing gently until just combined, being careful not to overmix to maintain a tender crumb.
- Bake the Cake: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans before removing.
- Prepare the Frosting: In a mixing bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the frosting is smooth, creamy, and fluffy, suitable for spreading.
- Assemble and Frost Cake: Once the cakes have cooled, place one layer on a serving plate, spread a generous amount of mascarpone frosting on top, then carefully place the second cake layer over it. Frost the top and sides of the entire cake evenly with the remaining frosting.
Notes
- Ensure the butter is at room temperature for easier creaming with sugar.
- Do not overmix the batter to keep the cake light and tender.
- For best flavor, use fresh lemons for zest and juice.
- Chill mascarpone cheese before making frosting to help it whip better.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for best texture and flavor.
