Description
Limoncello Mascarpone Cake is a vibrant dessert that captures the essence of sunny days with its zesty lemon flavor and creamy mascarpone layers. This delightful cake features a light sponge base, soaked in a homemade limoncello syrup, which elevates its refreshing taste. Perfect for birthdays, dinner parties, or simply indulging your sweet tooth, this cake is not only easy to make but also visually stunning, making it a showstopper at any gathering. Serve it chilled with fresh berries or a dollop of lemon curd for an extra zing, and watch as it impresses your friends and family with every delicious bite.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- 4 large eggs (separated)
- ¾ cup granulated sugar
- Zest and juice of 2 lemons
- ¼ cup limoncello liqueur
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together flour and baking powder; set aside.
- Beat egg whites until soft peaks form; set aside.
- In another bowl, beat egg yolks with sugar until pale; mix in lemon zest, juice, and limoncello.
- Gently fold dry ingredients into wet mixture, then fold in egg whites until just combined.
- Divide batter between prepared pans and bake for 22–25 minutes until golden brown. Cool completely.
- For the syrup, simmer limoncello, water, and sugar until dissolved; cool.
- Brush cooled cakes with limoncello syrup.
- Beat mascarpone until smooth; gradually add heavy cream, powdered sugar, and vanilla extract until fluffy peaks form.
- Layer soaked cakes with mascarpone filling and refrigerate for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 85mg