Limoncello Mascarpone Cake Recipe

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Then, add the limoncello and vanilla extract, mixing until combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.

Bake the Cake

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

Cool the Cake

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Whip the Cream

In a large bowl, whip the heavy cream until stiff peaks form.

Mix Mascarpone

In another bowl, combine mascarpone cheese, powdered sugar, lemon zest, and limoncello. Mix until smooth.

Fold in Whipped Cream

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Combine Ingredients

In a small saucepan, combine the granulated sugar, water, and lemon juice.

Simmer the Syrup

Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from heat and stir in the limoncello. Let cool.

Layer the Cake

Once the cakes have cooled completely, place one layer on a serving plate. Brush generously with lemon syrup.

Add Filling

Spread half of the mascarpone filling over the first layer.

Complete the Cake

Place the second layer on top and repeat the process, brushing with lemon syrup and adding the remaining mascarpone filling on top.

Garnish

Decorate with lemon slices and fresh mint leaves as desired.