Limoncello Cake
Delightful Limoncello Cake, bursting with vibrant lemon and limoncello flavors, topped with smooth mascarpone frosting, bringing Italian sunshine to your table.
Ingredients
For the Cake:
- 1 cup lemon curd
- 1/3 cup limoncello liqueur
- 1/2 cup heavy cream
- 1 cup mascarpone cheese
- 1 1/2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 cup unsalted butter softened
- 1/4 teaspoon salt
- Zest of 2 lemons
For the Frosting:
- 1 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 2 cups powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare Ingredients: Ensure all ingredients are at room temperature.
Make the Cake Batter:
- Cream 1/2 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Add 3 eggs one at a time, ensuring each is fully incorporated.
- Blend in 1 cup mascarpone, 1/3 cup limoncello, and zest of 2 lemons.
- In a separate bowl, mix 2 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually combine dry ingredients with the wet mixture.
Prepare Oven & Pans:
- Preheat oven to 350°F.
- Line cake pans with parchment paper.
Bake the Cake:
- Divide the batter evenly between prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Prepare Mascarpone Frosting:
- Beat 1 cup mascarpone and 1/2 cup whipped cream until smooth.
- Gradually add 2 cups powdered sugar and 1 tablespoon lemon juice, beating until no lumps remain.
Assemble the Cake:
- Allow cake layers to cool completely.
- Spread 1/3 cup of lemon curd between each layer.
- Frost the outside with mascarpone frosting.
- Garnish with additional lemon zest or slices as desired.
Notes
Using high-quality limoncello and fresh lemon zest makes all the difference. Let the cake cool completely before frosting for the best results.