Limoncello Cake with Mascarpone Frosting
Limoncello Cake with Mascarpone Frosting is a zesty, refreshing dessert that captures the essence of summer with every bite. This delightful cake features a moist lemon sponge topped with rich mascarpone frosting, creating a perfect balance of sweetness and tartness. Ideal for any occasion, this showstopper will brighten up your gatherings and leave everyone craving more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 cup fresh lemon juice (about 4 lemons)
- 2 teaspoons baking powder
- Zest of 2 lemons
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ¼ cup limoncello liqueur (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare two greased and parchment-lined 9-inch round cake pans.
- Whisk together the cake flour, baking powder, and salt in a bowl; set aside.
- In another bowl, cream softened butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in the lemon juice and zest.
- Gradually mix dry ingredients into wet ingredients, alternating with milk until just combined.
- Pour batter evenly into prepared pans and bake for 25–30 minutes or until golden brown.
- For the frosting, beat mascarpone cheese until smooth, then gradually add heavy cream until soft peaks form.
- Once cooled, layer cakes with frosting in between and on top.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 26g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 75mg