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
Scale
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.
