Description
This Limoncello Cake with Mascarpone Frosting is a light and zesty dessert, perfect for citrus lovers. The fluffy cake is soaked in tangy Limoncello syrup and layered with a rich, creamy mascarpone filling, creating a delicious balance of flavors. Topped with a dusting of powdered sugar or fresh berries, it’s the ideal dessert for any celebration, or a special treat for yourself. Perfect for summer or any occasion that calls for something sweet and refreshing!
Ingredients
Scale
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 1/4 cup Limoncello liqueur
- For the Mascarpone Filling:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Limoncello liqueur
- For the Limoncello Syrup:
- 1/4 cup Limoncello liqueur
- 2 tablespoons water
- 2 tablespoons sugar
- For Garnish (optional):
- Powdered sugar
- Fresh lemon slices or berries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Limoncello syrup:
- In a small saucepan, combine the Limoncello, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.
- Prepare the mascarpone filling:
- In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in the Limoncello until well combined.
- Assemble the cake:
- Once the cake has completely cooled, slice it in half horizontally to create two layers.
- Brush the top of the bottom layer with the Limoncello syrup, soaking it lightly.
- Spread half of the mascarpone filling evenly over the soaked cake layer.
- Place the second layer of cake on top and repeat the syrup soaking and mascarpone filling.
- Chill:
- Refrigerate the assembled cake for at least 1 hour to let the flavors meld together.
- Serve:
- Before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or berries, if desired. Enjoy!
Notes
- You can substitute the Limoncello with a lemon simple syrup or lemon juice for a non-alcoholic version.
- The mascarpone filling can be made ahead of time and kept refrigerated until ready to assemble.
- This cake can be stored in the refrigerator for up to 3 days. It’s best served chilled.
- For a more intense lemon flavor, add extra lemon zest to the cake batter or mascarpone filling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg