Limoncello Mascarpone Cake
Yields: 10-12 servings
Prep time: 25 minutes
Cook time: 22-25 minutes
Assembly time: 20 minutes
Total time: 1 hour 10 minutes
Ingredients:
For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
¾ cup buttermilk
Limoncello Syrup:
¼ cup Limoncello liqueur
2 tablespoons granulated sugar
Mascarpone Frosting:
8 oz mascarpone cheese, room temperature
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon Limoncello (optional)
Garnish:
Fresh lemon slices
Mint leaves
Powdered sugar (for dusting)
Instructions:
Bake the Cake:
Preheat and Prepare:
Preheat the oven to 350°F (175°C).
Grease and line two 8-inch cake pans.
Combine Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla, lemon juice, and zest.
Combine Wet and Dry:
Gradually add the dry ingredients, alternating with the buttermilk, until just combined.
Bake:
Divide the batter between the pans and bake for 22-25 minutes, or until a toothpick comes out clean.
Let cool completely.
Make the Limoncello Syrup:
Heat:
In a small saucepan over low heat, stir Limoncello and sugar until sugar dissolves.
Cool slightly.
Prepare the Mascarpone Frosting:
Whip:
In a chilled bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy.
Assemble the Cake:
Soak Cake:
Brush each cooled cake layer with the Limoncello syrup.
Frost:
Spread a generous layer of mascarpone frosting between the cakes and over the top.
Drizzle the Lemon Glaze:
Combine:
Whisk together powdered sugar, lemon juice, and Limoncello until smooth.
Drizzle:
Drizzle over the cake.
Decorate:
Garnish:
Garnish with lemon slices, fresh mint, and a dusting of powdered sugar for an elegant finish.
Tips and Variations:
Limoncello Syrup:
Be careful not to overheat the Limoncello syrup. You just want to dissolve the sugar.
Adjust the amount of Limoncello in the syrup and glaze to your preference.
Mascarpone Frosting:
Ensure the mascarpone cheese and heavy cream are cold for easier whipping.
Don't overwhip the frosting, or it can become grainy.
Lemon Glaze:
If you don't have Limoncello, you can omit it from the glaze.
Adjust the consistency of the glaze by adding more or less lemon juice.
Cake Layers:
Using cake strips on the outside of your cake pans while the cake bakes, helps to create a more level cake layer.
Storage:
Store leftover cake in an airtight container in the refrigerator due to the cream cheese frosting.
This recipe is very well writen, and provides clear instructions for a delightful dessert. Enjoy baking!