A delightful Limoncello Mascarpone Cake that combines the zesty flavor of lemons with the creamy richness of mascarpone cheese, perfect for any occasion.
Author:Adriana Rose
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:10-12 servings 1x
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
½ cup limoncello liqueur
Zest of 2 lemons
1 cup mascarpone cheese, softened
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons limoncello liqueur
Zest of 1 lemon
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and limoncello. Begin and end with the dry ingredients. Mix until just combined.
Fold in the lemon zest. Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, in a mixing bowl, beat the mascarpone cheese until smooth. In another bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, vanilla extract, and limoncello, continuing to whip until stiff peaks form.
Gently fold the whipped cream into the mascarpone until well combined.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
This recipe serves 10-12.
For a lighter version, substitute half of the butter with unsweetened applesauce.
You can also add fresh berries between the layers for added flavor and decoration.