Description
A luxurious, light, and refreshing cake with a delicate mascarpone filling, infused with the zesty flavor of limoncello. The cake is perfect for celebrations or as a special dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup limoncello
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- Fresh mint or lemon slices for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the softened butter and 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.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the limoncello soak. In a small bowl, combine the limoncello and fresh lemon juice.
- Once the cake is done, allow it to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Once cool, poke a few holes in the top of the cake with a toothpick and brush the limoncello mixture evenly over the cake.
- For the mascarpone cream filling, beat together the mascarpone cheese, heavy cream, powdered sugar, lemon zest, and a little extra limoncello (optional) until smooth and creamy.
- Once the cake has absorbed the limoncello syrup and is completely cool, spread a generous layer of mascarpone cream on top. Garnish with fresh mint leaves or lemon slices, if desired.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Notes
- For a more intense limoncello flavor, you can add an additional tablespoon of limoncello to the mascarpone cream.
- Make sure the cake is completely cool before frosting, or the cream may melt.
- If you don’t have a round cake pan, you can also make this as a layered cake with two smaller pans.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg