Description
Limoncello Mascarpone Cake is a light and zesty dessert featuring moist lemon-infused layers soaked with Limoncello syrup and frosted with a creamy mascarpone and whipped cream frosting. Perfect for a refreshing and elegant treat that is both decadent and bright with citrus flavor.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Limoncello Syrup:
- 1/4 cup Limoncello
- 2 tablespoons sugar
- 1/4 cup water
For the Mascarpone Frosting:
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
- Combine dry ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside this dry mixture for later use.
- Mix wet ingredients: In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is pale and thick, taking about 5 minutes. Then mix in the vegetable oil, milk, lemon zest, fresh lemon juice, and vanilla extract until combined.
- Incorporate dry ingredients: Gradually fold the sifted dry ingredients into the wet mixture gently until just combined to retain air and ensure a light texture.
- Bake the cake layers: Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 20 to 25 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Let them cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Limoncello syrup: While the cakes cool, combine Limoncello, sugar, and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves fully. Remove from heat and allow the syrup to cool.
- Make the mascarpone frosting: Beat the mascarpone cheese and powdered sugar together until smooth. In a separate bowl, whip the cold heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream and lemon zest into the mascarpone mixture, combining carefully to maintain lightness.
- Assemble the cake: Brush each cooled cake layer generously with the cooled Limoncello syrup. Spread a layer of the mascarpone frosting on one cake layer, then place the second layer on top. Frost the entire cake evenly with the remaining frosting.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Optionally, garnish with lemon slices or extra lemon zest for decoration.
Notes
- For best results, ensure eggs and other ingredients are at room temperature before mixing.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Do not overmix once dry ingredients are added to keep the cake tender.
- Chilling the cake helps the frosting firm up and the flavors to develop fully.
- Store leftover cake covered in the refrigerator for up to 3 days.
