Limoncello Mascarpone Cake Recipe
Ingredients
For the Cake:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 tbsp lemon zest (from about 2 lemons)
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¼ cup limoncello (Italian lemon liqueur)
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½ cup whole milk
For the Mascarpone Frosting:
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8 oz mascarpone cheese, room temperature
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1 cup heavy cream, chilled
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½ cup powdered sugar
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2 tbsp limoncello
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1 tsp lemon zest
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1 tsp vanilla extract
For the Syrup:
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¼ cup limoncello
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¼ cup water
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2 tbsp sugar
Instructions
1. Prepare the Cake:
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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
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Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon zest.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Stir in the limoncello until combined.
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Divide the batter evenly between the prepared cake pans and smooth the tops.
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Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Prepare the Syrup:
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In a small saucepan, combine the limoncello, water, and sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
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Let the syrup cool to room temperature.
3. Prepare the Mascarpone Frosting:
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In a large mixing bowl, combine the mascarpone cheese, powdered sugar, limoncello, lemon zest, and vanilla extract. Beat with an electric mixer until smooth.
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In a separate chilled bowl, beat the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. Assemble the Cake:
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Once the cakes are completely cool, use a serrated knife to slice each cake in half horizontally, creating four layers.
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Place the first cake layer on a serving plate and brush with a bit of the limoncello syrup.
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Spread a generous layer of mascarpone frosting over the cake.
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Repeat the process with the remaining layers, brushing each one with syrup and spreading frosting in between.
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Once all layers are stacked, cover the top and sides of the cake with the remaining frosting.
5. Serve:
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Optionally, garnish the cake with extra lemon zest, fresh berries, or a dusting of powdered sugar.
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Slice and serve chilled!
Tips:
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Limoncello Substitute: If you don’t have limoncello, you can use lemon juice and a little bit of lemon zest, but the flavor won’t be quite as rich.
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Mascarpone Frosting Tip: Be sure the mascarpone is at room temperature, so it mixes smoothly with the whipped cream.
Enjoy your Limoncello Mascarpone Cake—it’s a wonderful blend of sweetness, tang, and creaminess! Let me know how it turns out if you give it a try!