Are you ready to make a cake that impresses everyone? The Limoncello Mascarpone Cake is a delightful treat bursting with zesty lemon flavor and smooth mascarpone frosting. It’s perfect for birthdays, parties, or any special occasion!
Why make this recipe
This cake is not only delicious, but it’s also easy to make! It combines the refreshing taste of lemon with the rich creaminess of mascarpone cheese. Every bite feels like a little celebration. Plus, it’s a great way to bring friends and family together around the kitchen table!
How to make Limoncello Mascarpone Cake
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup buttermilk
- 1/4 cup Limoncello liqueur
- 2 tablespoons granulated sugar (for syrup)
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon Limoncello (optional, for glaze)
- Fresh lemon slices (for garnish)
- Mint leaves (for garnish)
- Powdered sugar (for dusting)
Directions :
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla, lemon juice, and lemon zest.
- Gradually add the dry ingredients, alternating with the buttermilk, until just combined.
- Divide the batter between the pans and bake for 22-25 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the Limoncello syrup, in a small saucepan over low heat, stir together the Limoncello and sugar until the sugar dissolves. Cool slightly.
- For the mascarpone frosting, in a chilled bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy.
- To assemble the cake, brush each cooled cake layer with the Limoncello syrup. Spread a generous layer of mascarpone frosting between the cakes and over the top.
- For the lemon glaze, whisk together the powdered sugar, lemon juice, and Limoncello until smooth. Drizzle over the cake.
- Decorate with lemon slices, fresh mint, and a dusting of powdered sugar.
How to serve Limoncello Mascarpone Cake
Serve this cake chilled or at room temperature. It’s perfect for dessert, coffee breaks, or just a sweet treat anytime! Pair it with a cup of tea or coffee for a cozy experience.
How to store Limoncello Mascarpone Cake
Keep any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze the cake for up to a month. Just make sure to wrap it well!
Tips to make Limoncello Mascarpone Cake
- Make sure your butter and eggs are at room temperature for the best texture.
- Don’t skip the Limoncello syrup; it adds a lovely flavor and moistness to the cake.
- For the frosting, make sure your bowl and beaters are cold to get the best whipped cream consistency.
Variation (if any)
If you’re not a fan of Limoncello, you can substitute it with another citrus flavor, like orange juice or another liqueur. You can also use any fruit juice for the syrup!
FAQs
1. Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend.
2. Is it okay to omit the Limoncello?
Yes! You can leave it out and use extra lemon juice instead for flavor.
3. Can I make this cake in advance?
Absolutely! You can bake the cakes a day ahead. Just frost before serving for the best taste.