Limoncello Mascarpone Cake (Printable version)
Luscious Italian-inspired cake with limoncello syrup, creamy mascarpone filling, and zesty lemon finish.
# List of ingredients:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 6 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1/3 cup unsalted butter, melted and cooled
06 - 2 tsp baking powder
07 - 1/4 tsp salt
08 - Zest of 1 lemon
09 - 1 tsp vanilla extract
→ Limoncello Syrup
10 - 1/2 cup water
11 - 1/2 cup granulated sugar
12 - 1/3 cup limoncello liqueur
→ Mascarpone Filling & Frosting
13 - 1 1/2 cups heavy cream, cold
14 - 1 cup mascarpone cheese, cold
15 - 1/2 cup powdered sugar
16 - Zest of 1 lemon
17 - 1 tsp vanilla extract
→ Decoration
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk flour, baking powder, and salt in a medium bowl.
03 - Beat eggs and sugar with electric mixer on high speed until pale and tripled in volume, approximately 5 to 7 minutes.
04 - Gently fold dry ingredients, lemon zest, and vanilla extract into egg mixture.
05 - Fold in melted butter and milk until just combined. Avoid overmixing.
06 - Divide batter evenly between prepared pans. Bake for 25 to 30 minutes or until toothpick inserted comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Heat water and sugar in small saucepan over medium heat until sugar dissolves. Remove from heat, cool slightly, then stir in limoncello.
09 - Whip cold heavy cream to soft peaks in chilled bowl. In separate bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Fold whipped cream into mascarpone mixture.
10 - Slice each cake horizontally in half for four thin layers. Place first layer on serving plate, brush generously with limoncello syrup, and spread with mascarpone filling. Repeat with remaining layers, frosting top and sides.
11 - Garnish with lemon slices, zest, white chocolate curls, or edible flowers as desired. Refrigerate for at least 1 hour before serving.
# Expert Advice:
01 -
- The combination of light sponge soaked in limoncello and cloudlike mascarpone frosting feels like eating sunshine
- Make it a day ahead and the flavors deepen into something extraordinary
02 -
- Cold cream and mascarpone are nonnegotiable for achieving stable whipped frosting
- Letting the syrup cool slightly before adding limoncello preserves the alcohols bright flavor
03 -
- Use a pastry brush for even syrup distribution without oversoaking any one spot
- Chill your mixing bowl and whisk before whipping cream for faster results