Limoncello Mascarpone Cream Cake Recipe
Layered lemon cake with a layer of creamy limoncello mascarpone. Topped with white chocolate shavings.
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Ingredients
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Cake
Limoncello Mascarpone Cream
Topping
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- 4
Add Eggs and Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Then mix in the milk, lemon zest, and lemon juice.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Limoncello Mascarpone Cream Preparation
- 8
Whip the Cream
In a large bowl, whip the heavy cream until soft peaks form.
- 9
- 10
Fold in Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
Assemble the Cake
- 11
Layer the Cake
Place one layer of cake on a serving plate. Spread half of the limoncello mascarpone cream over the top.
- 12
Add Second Cake Layer
Place the second layer of cake on top and spread the remaining mascarpone cream over the top and sides of the cake.
- 13
Garnish
Top the cake with white chocolate shavings for decoration.
- 14
Chill and Serve
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
