Limoncello Mascarpone Cake: An Amazing Ultimate Delight Recipe

Introduction

This Limoncello Mascarpone Cake is a bright, delightful dessert perfect for any occasion. Moist layers infused with lemon zest and limoncello are paired with a creamy mascarpone frosting for an irresistible treat.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup limoncello
• Zest of 2 lemons
• 1 ½ cups mascarpone cheese
• ½ cup heavy cream
• ½ cup powdered sugar
• Additional limoncello for soaking (optional)
• Fresh berries or lemon slices for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients alternately with the milk to the butter mixture, mixing just until smooth.
6. Step 6: Fold in the limoncello and lemon zest until evenly combined.
7. Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
8. Step 8: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cakes cool in their pans for about 30 minutes before transferring them to wire racks to cool completely.
10. Step 10: To make the mascarpone frosting, beat the mascarpone cheese until smooth. Add the heavy cream and powdered sugar, then beat until soft peaks form.
11. Step 11: Place one cake layer on a serving plate. If using, gently brush with additional limoncello. Spread a generous layer of frosting on top.
12. Step 12: Add the second cake layer on top and cover the top and sides with the remaining mascarpone frosting.
13. Step 13: Garnish with fresh berries or lemon slices if desired.
14. Step 14: Slice and serve your delicious Limoncello Mascarpone Cake.

Tips & Variations

• For a stronger limoncello flavor, soak each cake layer briefly before frosting.
• Use full-fat mascarpone for a richer frosting texture.
• Fresh raspberries or blueberries make a lovely fruity garnish that complements the lemon flavor.
• To make a lighter version, substitute half the butter with plain Greek yogurt.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because of the mascarpone frosting, keep it chilled to maintain freshness. Let the cake sit at room temperature for 15-20 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can substitute limoncello with an equal amount of lemon juice or a lemon syrup to keep the citrus flavor without the alcohol.

How do I prevent the mascarpone frosting from breaking?

Ensure both the mascarpone and heavy cream are cold before whipping. Beat gently and avoid overmixing to keep the frosting smooth and stable.

Limoncello Mascarpone Cake: An Amazing Ultimate Delight Recipe

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4.6 from 95 reviews

Limoncello Mascarpone Cake is a luscious, moist layered cake infused with the bright citrus flavor of limoncello and fresh lemon zest. The cake layers are tender and fluffy, complemented by a rich and creamy mascarpone frosting with a hint of sweetness and tang. Perfect for celebrations or a delightful afternoon treat, this cake offers a perfect balance of creamy texture and zesty brightness.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup limoncello
• Zest of 2 lemons

Frosting Ingredients

• 1 ½ cups mascarpone cheese
• ½ cup heavy cream
• ½ cup powdered sugar

Optional

• Additional limoncello for soaking
• Fresh berries or lemon slices for garnish

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper to prevent sticking and ensure easy removal of the cakes once baked.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to evenly distribute the leavening agents and salt throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light in color and fluffy in texture, which helps to aerate the batter for a tender cake.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain a smooth batter. Then add the vanilla extract for flavor enhancing.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the creamed butter mixture in portions, alternating with the milk. Begin and end with the dry ingredients and mix until you achieve a smooth, lump-free batter.
6. Add Limoncello and Zest: Stir in the limoncello and freshly grated lemon zest until combined evenly to infuse the cake with citrus flavor and moisture.
7. Pour Batter: Divide the batter evenly between the two prepared 9-inch cake pans, smoothing the tops with a spatula for even baking.
8. Bake: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean or with a few moist crumbs.
9. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 30 minutes to set, then carefully transfer them onto wire racks to cool completely to room temperature.
10. Make the Mascarpone Frosting: In a mixing bowl, beat the mascarpone cheese until smooth and creamy. Add the heavy cream and powdered sugar, continuing to beat until soft peaks form, creating a light and fluffy frosting.
11. Assemble the Cake: Place one cake layer on a serving platter. Optionally, brush the top layer lightly with additional limoncello for extra moisture and flavor. Spread a generous amount of mascarpone frosting evenly over this layer.
12. Top with Second Layer: Place the second cake layer on top and use the remaining mascarpone frosting to cover the top and sides of the cake smoothly and evenly.
13. Garnish: Decorate the finished cake with fresh berries or lemon slices to add color, freshness, and a visual appeal.
14. Serve: Cut the cake into slices and enjoy the bright, creamy, and indulgent slices of Limoncello Mascarpone Cake.

Notes

• This cake is best served chilled or at room temperature to enjoy the creamy mascarpone frosting fully.
• For a stronger limoncello flavor, soak each cake layer with limoncello before frosting.
• Ensure mascarpone and heavy cream are cold before whipping for best texture in frosting.
• Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
• Use fresh lemons for zest to get the brightest flavor.

Keywords: Limoncello cake, mascarpone frosting, lemon cake, Italian dessert, layered cake