Irresistible Limoncello Mascarpone Cake
A delightful cake blending zesty lemon and creamy mascarpone with the beloved Italian liqueur, Limoncello, creating an elegant treat for any occasion.
Ingrédients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon, zest
- 0.5 cups buttermilk
- 0.25 cups Limoncello Italian lemon liqueur
Frosting Ingredients
- 1 cups mascarpone cheese, at room temperature
- 1 cups heavy whipping cream
- 0.75 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Limoncello
- 1 lemon zest
- Additional Limoncello for soaking
- Garnish Fresh lemon slices and mint leaves Optional
Instructions
Preparation
- Gather all your ingredients. Make sure the butter and mascarpone cheese are at room temperature. Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans.
Mixing the Batter
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract and lemon zest until combined.
- Gradually add the flour mixture to the butter-egg mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Carefully fold in the Limoncello into the batter.
Baking
- Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Preparing the Frosting
- In another mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, vanilla extract, Limoncello, and lemon zest. Beat until soft peaks form, about 3-5 minutes.
Assembling the Cake
- Once cooled, brush the top of one cake layer with Limoncello. Spread a layer of frosting over it, then place the second layer on top. Frost the top and sides of the cake with remaining frosting.
- Garnish with fresh lemon slices and mint leaves, if desired.
Notes
Store the cake in an airtight container in the refrigerator for up to a week. Can be frozen for up to three months if wrapped tightly.