Limoncello Mascarpone Cake
A luscious Italian-inspired dessert featuring moist lemon cake layers infused with limoncello and rich mascarpone cream, perfect for any special occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1/4 cup limoncello liqueur
- Zest of 2 lemons
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat eggs and granulated sugar until light and fluffy.
- Slowly add melted butter, then milk, limoncello, and lemon zest, mixing until combined.
- Gradually fold the dry ingredients into the wet mixture until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool completely in the pans before removing.
- For the mascarpone filling, beat mascarpone, heavy cream, powdered sugar, vanilla, and lemon juice until thick and creamy.
- Place one cake layer on a serving plate, spread half of the mascarpone cream over the top.
- Top with the second cake layer and spread the remaining mascarpone cream on top or around the sides.
- Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.
Notes
For an extra lemony kick, drizzle some limoncello syrup over the cake layers before assembling.
Find it online: https://delilita.com/limoncello-mascarpone-cake/