Description
A luscious, velvety cake layered with creamy mascarpone frosting and infused with zesty Limoncello, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1/2 cup Limoncello
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Zest of 1 lemon
- Lemon slices and zest for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then fold in the milk and Limoncello.
- Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form, then fold in mascarpone and lemon zest.
- Assemble the cake by placing one layer on a serving plate, spreading half of the mascarpone cream on top, and then adding the second layer.
- Spread the remaining mascarpone cream on top and garnish with lemon slices and zest.
- Chill for at least one hour before serving.
Notes
Make-ahead tips: Bake the cake layers a day in advance. Store tightly wrapped and assemble just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg