Limoncello Creme Torte Recipe

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

Cream butter and sugar

In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add eggs and vanilla

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine mixtures

Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.

Bake the torte

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the torte

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the syrup

In a small saucepan, combine 0.75 cups of Limoncello liqueur, 0.25 cups of water, and 2 tablespoons of granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Allow to cool.

Whip heavy cream

In a mixing bowl, whip the heavy cream until soft peaks form.

Combine mascarpone and sugar

In another bowl, mix the mascarpone cheese and powdered sugar until smooth.

Fold in cream and lemon

Gently fold the whipped cream into the mascarpone mixture. Then fold in the lemon juice and lemon zest until well combined.

Soak the torte layers

Once the torte layers are completely cool, place one layer on a serving plate. Brush generously with the Limoncello soak.

Add the cream layer

Spread half of the lemon mascarpone cream over the soaked layer.

Repeat layers

Place the second layer on top and repeat the soaking process followed by spreading the remaining lemon mascarpone cream on top.

Chill and serve

Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld.