Description
A zesty, indulgent dessert featuring the bright, citrusy flavor of limoncello paired with rich mascarpone. This moist, flavorful cake is drizzled with a limoncello syrup and finished with a light, creamy topping—a perfect balance of tangy and sweet.
Ingredients
For the Limoncello Mascarpone Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- ¾ cup buttermilk
- ¼ cup Limoncello liqueur
- 2 tablespoons fresh lemon juice
For the Mascarpone Frosting:
- 1 ½ cups mascarpone cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 2 tablespoons Limoncello liqueur
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Optional Garnish:
- Lemon zest
- Fresh mint leaves
- Candied lemon slices
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or cooking spray, and line the bottoms with parchment paper. This ensures that the cake comes out of the pans easily after baking.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. The baking powder and soda help the cake rise, while the salt balances the sweetness of the cake. Set this mixture aside for later.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 3-4 minutes, or until the mixture becomes light and fluffy. This process helps to incorporate air into the batter, ensuring that the cake has a tender crumb.
Add the eggs, one at a time, beating well after each addition. This helps the eggs fully incorporate into the batter. Once the eggs are added, mix in the vanilla extract and lemon zest. The lemon zest will add a burst of citrus aroma to the cake, complementing the limoncello and lemon juice.
In a separate bowl, combine the buttermilk, Limoncello, and fresh lemon juice. Alternate adding the dry ingredients and the wet ingredients (buttermilk, limoncello, and lemon juice) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter. The buttermilk adds moisture, while the Limoncello infuses the cake with its vibrant lemon flavor.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and firm to the touch. If you’re using a different pan size, adjust the baking time as needed.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the mascarpone frosting. In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, Limoncello, vanilla extract, and lemon juice. Whisk on medium-high speed until the mixture thickens and becomes smooth. The mascarpone should be soft and easily spreadable, with a fluffy, whipped consistency. If the frosting is too thick, you can add a small amount of cream to achieve your desired texture.
Once the cakes have cooled completely, place one layer of the cake on a serving platter or cake stand. Spread a generous layer of mascarpone frosting over the top of the cake. Place the second cake layer on top, and frost the entire cake with the remaining mascarpone frosting. Use an offset spatula to smooth the frosting for an elegant, even finish.
For an extra touch of elegance, garnish the top of the cake with additional lemon zest, fresh mint leaves, and candied lemon slices. These garnishes add color and enhance the citrusy theme of the cake.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 5g