Description
This limoncello cake is light, lemony, and layered with creamy mascarpone frosting. A zesty Italian-inspired dessert perfect for spring celebrations and summer evenings.
Ingredients
1¾ cups (220 g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
¾ cup (150 g) granulated sugar
Zest of 1 lemon
¾ cup (170 g) unsalted butter, room temperature
3 large eggs, room temperature
½ cup (120 ml) limoncello liqueur
¼ cup (60 ml) whole milk
For the frosting:
1 cup (240 g) mascarpone cheese, room temperature
½ cup (120 ml) heavy cream, cold
2 Tbsp powdered sugar
2 Tbsp limoncello
Juice of ½ lemon
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
Whisk flour, baking powder, and salt.
Cream butter, sugar, and lemon zest until fluffy (3–4 minutes).
Add eggs one at a time, mixing well.
Alternate adding dry ingredients and limoncello-milk mixture, beginning and ending with dry. Mix just to combine.
Pour into pan and bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes, then transfer to rack.
For frosting: whip mascarpone, cream, powdered sugar, limoncello, and lemon juice until smooth. Chill briefly if needed.
Slice cake into two layers. Spread half the frosting on the bottom, top with second layer, then frost the top.
Chill at least 1 hour before serving. Garnish with lemon zest or candied peel if desired.
Notes
Add poppy seeds to batter for extra texture.
Use whipped ricotta for a lighter variation.
Add lemon curd between layers for extra tang.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
