Description
Indulge in the delightful flavors of this Limoncello Cake with Mascarpone Frosting. The zesty lemon cake paired with the creamy mascarpone frosting creates a perfect balance of sweet and tangy, making it a show-stopping dessert for any occasion.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup Limoncello liqueur
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Frosting:
- 8 oz mascarpone cheese (softened)
- 4 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 ½ cups powdered sugar
- 1 tablespoon Limoncello
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the cake: Whisk together the flour, baking powder, and salt. Cream the butter and sugar, add eggs one at a time, mix in lemon zest, lemon juice, Limoncello, and vanilla. Alternate adding flour mixture and milk to wet ingredients. Divide batter into pans and bake for 28–32 minutes. Cool on wire racks.
- Make the frosting: Beat mascarpone, cream cheese, and butter until smooth. Add powdered sugar, Limoncello, lemon zest, and vanilla, beat until fluffy.
- Frost the cake: Frost the cooled cake layers and refrigerate for 30 minutes before slicing.
Notes
- For added flavor, brush cake layers with Limoncello before frosting.
- Garnish with lemon slices, zest, or candied peel.
- Store leftovers in the fridge.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
