Description
This Limoncello Cake with Mascarpone Frosting is a refreshing and elegant dessert that combines the bright, citrusy flavors of lemon and Limoncello liqueur with a rich, creamy mascarpone frosting. Perfect for spring or summer celebrations, this moist cake is bursting with lemon zest and juice, layered generously with a smooth mascarpone cream, delivering a delightful balance of sweet and tangy for 12 servings.
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
Mascarpone Frosting
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, providing a good base for the cake batter.
- Add Eggs and Limoncello: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to ensure even distribution. Then, add the Limoncello liqueur and freshly squeezed lemon juice along with the lemon zest, mixing gently.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet mixture, stirring just until blended to avoid overmixing, which can make the cake dense.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare Mascarpone Frosting: In a bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth and fluffy, perfect for frosting.
- Assemble the Cake: Allow the cakes to cool completely. Frost the top of one cake layer with the mascarpone frosting, then place the second cake layer on top. Use the remaining frosting to cover the entire cake evenly for a beautiful finish.
Notes
- Make sure all ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to keep the cake tender.
- If you prefer a less boozy cake, reduce the Limoncello to ½ cup and add extra lemon juice or milk to maintain moisture.
- The frosting is best assembled when the cake is completely cool to prevent it from melting.
- Store the cake refrigerated due to the mascarpone frosting and consume within 3 days for optimal freshness.
