Limoncello Cake Recipe
Lemon Infused Sponge Cake, Mascarpone Frosting
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In another large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, limoncello, and vanilla extract.
- 5
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Frosting Preparation
- 8
Prepare the Frosting
In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lemon juice.
- 9
Whip the Mixture
Using an electric mixer, beat the mixture on medium speed until it forms soft peaks, about 3-4 minutes.
- 10
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 11
Chill and Serve
Refrigerate the frosted cake for about 30 minutes to set the frosting before slicing and serving.