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Limoncello Mascarpone Cake

Limoncello Mascarpone Cake for a Refreshing Sweet Treat

Enjoy the delightful Limoncello Mascarpone Cake, a zesty and sweet dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Gluten-free flour can be used for a lighter cake.
  • 1.75 cups granulated sugar Brown sugar can add depth and moisture.
  • 1 cup unsalted butter Margarine works for a dairy-free option.
  • 4 large eggs Flax eggs can substitute for a vegan-friendly version.
  • 1 cup milk Almond milk is a great dairy-free alternative.
  • 2 teaspoons baking powder Always check for freshness.
  • 2 teaspoons vanilla extract Opt for pure vanilla for the best results.
  • 1 pinch salt You can omit if you're watching sodium intake.
  • 0.5 cups limoncello Lemon juice and zest are good substitutes.
  • 2 lemons lemon zest Feel free to add more for a zesty kick.
For the Frosting
  • 8 ounces mascarpone cheese Cream cheese can serve as a substitute if needed.
  • 1 cup heavy cream Coconut cream is a dairy-free option.
  • 2 cups powdered sugar Granulated sugar can be blended for similar results.
Optional Additions
  • additional limoncello For extra flavor and moisture; lemon syrup can work as a substitute.
  • fresh berries or lemon slices Perfect for garnishing and adding freshness.

Equipment

  • Oven
  • Mixing bowls
  • Hand Mixer
  • Spatula
  • Cake pans
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
  5. Gradually add the dry mixture to the creamed butter and sugar, alternating with the milk.
  6. Gently fold in the limoncello and lemon zest.
  7. Evenly divide the batter between the two prepared cake pans.
  8. Bake for 30-35 minutes until a toothpick comes out clean.
  9. Remove from the oven and allow to cool in the pans for 30 minutes.
  10. Beat the mascarpone cheese until smooth, then add heavy cream and powdered sugar, beating until fluffy.
  11. Layer the cakes, spreading frosting between them and covering the top and sides.
  12. Garnish with fresh berries or lemon slices and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 80mgSodium: 180mgPotassium: 110mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Quality ingredients enhance flavor; ensure eggs are at room temperature and avoid overmixing for a lighter cake.

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