Description
Indulge in the sunshine-filled delight of Limoncello Mascarpone Cake, a refreshing dessert that captures the essence of summer. This light and fluffy cake is soaked in homemade limoncello syrup, layered with creamy mascarpone, and finished with zesty lemon notes. Perfect for any celebration, from birthdays to summer picnics, each slice offers a burst of citrus flavor that will leave your guests craving more. This easy-to-make recipe is ideal for bakers of all skill levels, allowing you to impress friends and family effortlessly.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- 4 large eggs (separated)
- ¾ cup granulated sugar
- Zest of 2 lemons
- 2 tbsp lemon juice
- ¼ cup limoncello liqueur
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round pans.
- Whisk together flour and baking powder in a bowl; set aside.
- Beat egg whites until soft peaks form; set aside.
- In another bowl, beat egg yolks and sugar until creamy. Mix in lemon zest, juice, and limoncello.
- Fold dry ingredients into the egg yolk mixture, then gently fold in the beaten egg whites.
- Divide batter between pans and bake for 22–25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Prepare limoncello syrup by simmering limoncello, water, and sugar until dissolved; cool.
- Soak each cake layer with syrup before layering with mascarpone filling (made by beating mascarpone, heavy cream, powdered sugar, and vanilla).
- Refrigerate assembled cake for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 21g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg