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Limoncello Mascarpone Cake

Limoncello Mascarpone Cake: A Slice of Sunshine Bliss

A delightful Limoncello Mascarpone Cake bursting with citrus brightness and creamy indulgence, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 2 cups All-Purpose Flour Using cake flour will yield an even lighter texture.
  • 2 tsp Baking Powder Acts as the leavening agent.
  • 0.5 tsp Salt Enhances overall flavor.
  • 4 large Eggs Room temperature.
  • 0.75 cups Granulated Sugar Sweetens the cake.
  • 1 tsp Vanilla Extract Adds warm flavor.
  • 1 lemon Lemon Zest Infuses refreshing citrus brightness.
For the Limoncello Syrup
  • 0.5 cups Limoncello Liqueur For a non-alcoholic option, substitute with lemon syrup.
  • 0.25 cups Water Balances sweetness.
For the Mascarpone Filling
  • 1.5 cups Mascarpone Cheese Make sure it's cold when whipped.
  • 1 cup Heavy Whipping Cream Chill before whipping.
  • 0.75 cups Powdered Sugar Sweetens the filling.
  • 1 tsp Lemon Juice Brightens flavor.
For Decoration
  • Lemon Zest For garnish.
  • Fresh Lemon Slices and Mint Add just before serving.

Equipment

  • Oven
  • Mixing bowls
  • Cake Pans
  • Whisk
  • Spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
  2. Sift together flour, baking powder, and salt. Beat eggs and sugar for 5-7 minutes until thick and pale. Fold in vanilla and lemon zest, then dry ingredients.
  3. Divide the batter between pans and bake for 18-20 minutes until golden. Let cool completely.
  4. In a saucepan, combine water, sugar, and limoncello. Heat and stir until sugar dissolves, then cool.
  5. Mix mascarpone, powdered sugar, lemon juice, and vanilla until smooth. Whip cream until soft peaks, then fold into mascarpone mixture.
  6. Slice cakes horizontally to create four layers. Brush with limoncello syrup and spread mascarpone filling between layers. Refrigerate for at least 1 hour.
  7. Prepare limoncello glaze by mixing remaining syrup with powdered sugar if needed. Drizzle over cake and garnish with fresh lemon slices and mint.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 54gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure room temperature ingredients for best results and refrigerate the cake to help flavors meld.

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