Description
A delightful cake combining zesty lemon with creamy mascarpone, perfect for any celebration.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp limoncello
- ½ cup buttermilk
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Additional limoncello for soaking (optional)
- Lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure a perfect release.
- Mix dry ingredients: In a bowl, whisk together 1 ½ cups of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt.
- Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add each of the 3 large eggs one at a time, mixing thoroughly after each addition. Stir in 2 tsp of vanilla extract and 1 tsp of limoncello.
- Combine wet and dry ingredients by alternating the dry mixture and ½ cup of buttermilk until just combined.
- Bake the cakes: Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Prepare the frosting: Whip 1 cup of heavy whipping cream and ¼ cup of powdered sugar until stiff peaks form, then fold in 1 cup of mascarpone cheese.
- Assemble the cake: Optionally soak each layer with limoncello, frost between the layers and on the top and sides with mascarpone frosting.
- Garnish with lemon zest and refrigerate until ready to serve.
Notes
You can bake the cakes a day in advance; store them in the refrigerator wrapped tightly in plastic wrap.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg