Description
A light, moist lemon cake infused with Italian limoncello and layered with creamy mascarpone frosting. This easy spring dessert is perfect for parties, brunches, or any celebration.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup limoncello
- 1 teaspoon vanilla extract
- 3/4 cup whole milk, room temperature
- 1/4 cup limoncello (for syrup)
- 2 tablespoons granulated sugar (for syrup)
- 1 1/4 cups mascarpone cheese, cold
- 1/2 cup cream cheese, cold
- 1/2 cup heavy whipping cream
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract (for frosting)
- 1 tablespoon limoncello (optional, for frosting)
- Fresh berries (optional garnish)
- Extra lemon zest (optional garnish)
- Edible flowers (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar on medium-high for 2-3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, limoncello, and vanilla extract.
- Add half the flour mixture to the wet ingredients, mixing on low. Pour in milk, then add remaining flour, mixing just until combined.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick comes out clean and cakes are golden.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For limoncello syrup: Combine limoncello and sugar in a small saucepan. Heat gently, stirring until sugar dissolves. Cool to room temperature.
- For mascarpone frosting: In a chilled bowl, beat mascarpone and cream cheese on medium until smooth. Add powdered sugar, vanilla, and limoncello. Beat briefly, then slowly pour in heavy cream. Whip until thick and creamy.
- To assemble: Place one cake layer on a serving plate. Brush with half the limoncello syrup. Spread a third of the frosting over the top. Add second cake layer, brush with remaining syrup, and cover with more frosting. Swirl frosting on top.
- Garnish with fresh berries, extra lemon zest, and edible flowers if desired.
- Chill cake for at least 30 minutes before slicing and serving.
Notes
For best results, use room temperature eggs, butter, and milk. Sift dry ingredients for a lighter cake. Keep mascarpone cold until ready to whip. Limoncello syrup adds moisture and flavor—don’t skip it! Garnish with berries and lemon zest for a festive look. Cake layers can be baked ahead and frosted the next day.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 340
- Sugar: 28
- Sodium: 210
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 41
- Fiber: 1
- Protein: 6
Keywords: limoncello cake, mascarpone frosting, spring dessert, Italian cake, lemon cake, party dessert, easy cake recipe