Limoncello Cake With Mascarpone Frosting
An Italian-inspired limoncello cake is elevated by a bright lemon essence and a creamy mascarpone cheese frosting, with only 30 minutes of active prep time.
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Instructions
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Preheat the oven to 350°F.
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Grease and flour two 9-inch round cake pans, then line them with greased and floured parchment paper.
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Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.
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Cream 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar. Beat in 3 large eggs, one at a time.
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In a separate bowl, combine 1/2 cup limoncello with juice and zest from 1 lemon.
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Gradually add the flour mixture to the creamed butter and sugar, alternating with 1/2 cup buttermilk and the limoncello mixture, mixing until just combined.
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Divide batter evenly into prepared pans. Bake for 20-25 minutes until golden and cooked through. Cool completely in pans.
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For the frosting, cream 16 ounces mascarpone cheese with 1 1/4 cups lemon curd.
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Whip 2 cups chilled heavy cream until almost stiff, then slowly add 2/3 cup powdered sugar.
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Gently fold the mascarpone-lemon curd mixture into the whipped cream.
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Once cooled, remove cakes from pans. Place one layer on a serving plate and frost with 1/3 of the prepared frosting.
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Top with the second cake layer, then frost its top with half of the remaining frosting.
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Use the rest of the frosting for the cake sides. Garnish with optional white chocolate shavings and serve.