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Limoncello Mascarpone Cake

Limoncello Mascarpone Cake: A Zesty Italian Delight

This Limoncello Mascarpone Cake is a delightful dessert with zesty flavors and creamy texture, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Helps the cake rise; ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda Balances acidity and aids in leavening.
  • 0.5 teaspoon Salt Enhances sweetness; use sea salt for a gourmet touch.
  • 0.5 cups Unsalted Butter Adds moisture and richness; can be replaced with a dairy-free alternative if needed.
  • 1 cups Granulated Sugar Sweetness and texture; consider coconut sugar for a subtle flavor change.
  • 3 large Eggs Bind ingredients together and add moisture; replace with flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; vanilla bean works for a more intense aroma.
  • Zest of 1 Lemon Brightens flavor, complementing limoncello; fresh is best.
  • 0.75 cups Buttermilk Adds moisture and flavor; substitute with yogurt or a non-dairy alternative if needed.
  • 0.33 cups Limoncello Infuses vibrant lemon flavor; consider a non-alcoholic version if desired.
  • Juice of 1 Fresh Lemon Adds acidity and brightness to the cake.
For the Frosting
  • 1 cups Mascarpone Cheese Creamy frosting base; mix with cream cheese for a slight tang.
  • 1 cups Heavy Cream Stabilizes and lightens the frosting; use coconut cream for a non-dairy option.
  • 0.5 cups Powdered Sugar Sweetens and thickens frosting; can be reduced for less sweetness.
Optional Garnish
  • Fresh Mint Leaves Adds color and freshness; perfect for a stylish touch.
  • Candied Lemon Slices Enhance visual appeal and flavor; a delightful decorative element.
  • Additional Lemon Zest Boosts the citrus aroma and flavor; a simple way to elevate presentation.

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • cake pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract and lemon zest.
  5. In a separate bowl, combine buttermilk, limoncello, and lemon juice.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients.
  7. Evenly divide the batter between the two prepared cake pans and bake for 30-35 minutes.
  8. Once baked, allow the cakes to cool for about 10 minutes before transferring to a wire rack.
  9. In a large mixing bowl, whip together mascarpone cheese, heavy cream, powdered sugar, limoncello, and lemon juice.
  10. Spread a layer of frosting on one cake layer, place the second layer on top, and frost the entire cake.
  11. Garnish with fresh mint leaves, candied lemon slices, and additional lemon zest.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature eggs and avoid overmixing the batter. Allow the cake to cool completely before frosting.

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