Limoncello Cake with Mascarpone Frosting Recipe
If you love bright, zesty flavors paired with a luxuriously creamy finish, this Limoncello Cake with Mascarpone Frosting Recipe is about to become your new favorite. Imagine tender, moist layers infused with fresh lemon and the sweet, aromatic kick of Limoncello liqueur, wrapped in a cloud of smooth mascarpone frosting that balances every bite perfectly. It’s the kind of cake that feels both elegant enough for special occasions and comforting enough to enjoy any day you crave a little sunshine on your plate.
Ingredients You’ll Need
Everything you need for this cake is simple but thoughtfully selected to bring out the vibrant flavor and perfect texture. From the simple base of flour and sugar to the star ingredients like Limoncello and mascarpone, each element contributes magic to the finished dessert.
- All-purpose flour: The essential structure for your cake that creates a soft, tender crumb.
- Granulated sugar: Perfect for sweetness and helping achieve a light texture when creamed with butter.
- Baking powder: Your leavening agent to give the cake a lovely rise and maintain fluffiness.
- Salt: A small pinch enhances all the flavors and balances the sweetness beautifully.
- Unsalted butter: Adds richness and moisture, making the cake tender and buttery without overpowering.
- Large eggs: Bind everything together and add a touch of richness for a perfect cake crumb.
- Limoncello liqueur: The zesty, citrusy backbone of this cake that brings a fragrant brightness and subtle warmth.
- Lemon zest and juice: Fresh lemons amplify the citrus notes, providing that lively, tangy punch.
- Mascarpone cheese: Creates a silky, creamy frosting that is indulgent yet light.
- Heavy cream: Whipped to give the frosting a fluffy, airy texture that’s irresistible.
- Vanilla extract: Adds a sweet, aromatic depth to the frosting to balance the citrus.
How to Make Limoncello Cake with Mascarpone Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, generously grease two 9-inch round cake pans to ensure your delicate cake layers come out clean and intact. Taking this step seriously means no sticking worries later on!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix is the foundation of your cake’s texture, so make sure it’s evenly combined to avoid any “baking surprises.”
Step 3: Cream Butter and Sugar; Add Eggs and Limoncello
Next, in a separate large bowl, beat the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This step is crucial for getting a tender cake. Then, add the eggs one at a time, mixing thoroughly after each addition, allowing for full incorporation. Finally, pour in the Limoncello liqueur and fresh lemon juice, blending it all for that signature citrus buzz that makes this cake truly shine.
Step 4: Incorporate Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix here; you want to keep the batter light so the cake stays moist and airy.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let them cool completely before frosting.
Step 6: Make the Mascarpone Frosting
While the cakes cool, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture becomes smooth, fluffy, and spreadable. This frosting isn’t just a topping; it’s a luscious complement that brings a creamy softness to the vibrant lemon layers below.
Step 7: Assemble and Frost Your Cake
Place one cake layer on your serving plate and spread a generous layer of mascarpone frosting on top. Gently place the second cake layer over it, then frost the entire cake evenly to create a beautiful, smooth finish. The mascarpone frosting adds that perfect final touch of richness and tang that ties the whole Limoncello Cake with Mascarpone Frosting Recipe together.
How to Serve Limoncello Cake with Mascarpone Frosting Recipe
Garnishes
To bring an extra touch of charm, garnish your cake with thin lemon slices, edible flowers, or a light dusting of lemon zest on top. These simple additions enhance the visual appeal and reinforce the fresh lemon flavors bursting in every bite.
Side Dishes
Serve slices of this cake with a cup of freshly brewed Earl Grey tea, a scoop of vanilla gelato, or a handful of fresh berries. The subtle floral notes in the tea and the cool sweetness of gelato complement the cake’s zesty character beautifully.
Creative Ways to Present
Try serving the cake on a rustic wooden board or a bright, patterned platter to highlight the cheerful, sunny nature of the Limoncello Cake with Mascarpone Frosting Recipe. For a party, individual mini cakes or cupcakes with identical frosting and garnishes make a delightful presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, make sure to store leftovers in an airtight container in the refrigerator. The mascarpone frosting is dairy-based and best kept cool to maintain its creamy texture and freshness. The cake will stay moist and delicious for up to 3 days.
Freezing
If you want to enjoy this cake later, you can freeze unfrosted cake layers tightly wrapped in plastic wrap and then foil for up to 2 months. When ready to serve, thaw them overnight in the refrigerator and frost freshly for the best taste and texture. Freezing with frosting is possible but may change the creamy texture slightly.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer, bring refrigerated slices to room temperature for 30 minutes before serving to soften the mascarpone frosting gently and let the flavors open up.
FAQs
Can I use lemon extract instead of fresh lemons?
While lemon extract can add flavor, fresh lemon zest and juice provide a brighter, fresher citrus note that really makes the Limoncello Cake with Mascarpone Frosting Recipe stand out. Using fresh lemons is highly recommended for the best results.
Is it possible to make this recipe dairy-free?
Substituting mascarpone and butter can be tricky since they create the texture and richness crucial to this cake. However, using dairy-free cream cheese alternatives and plant-based butter might work, but the flavor and texture will differ from the traditional recipe.
How strong is the Limoncello flavor in the cake?
The amount of Limoncello used in this recipe gives a lovely, subtle citrus liqueur note that complements the lemon flavors without overpowering the palate. It keeps the cake bright and aromatic, perfect for those who appreciate a balanced, spirited dessert.
Can this cake be made into cupcakes?
Absolutely! Portion the batter into cupcake liners, filling each about two-thirds full, and bake for 18 to 22 minutes or until a toothpick comes out clean. Frost with the mascarpone frosting just like the cake for perfectly sized, portable treats.
What’s the best way to prevent the frosting from melting?
Keep the cake refrigerated until just before serving, especially on warm days. Mascarpone and heavy cream frosting can soften quickly at room temperature, so chilling helps maintain that perfect texture and presentation.
Final Thoughts
This Limoncello Cake with Mascarpone Frosting Recipe is a delightful way to bring a burst of summer brightness into your kitchen any time of year. Whether you’re sharing it at a celebration or indulging in a quiet moment with a slice and a cup of tea, it’s sure to lift your spirits and dazzle your taste buds. Give it a try—you might just find your new go-to dessert!
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Limoncello Cake with Mascarpone Frosting Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This Limoncello Cake with Mascarpone Frosting is a bright and refreshing dessert featuring moist layers infused with Limoncello liqueur and fresh lemon zest and juice. Topped with a creamy mascarpone frosting enhanced with vanilla, this cake delivers a perfect balance of tangy citrus and rich sweetness, ideal for special occasions or a delightful treat.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- ¾ cup Limoncello liqueur
- Zest and juice of 2 fresh lemons
Mascarpone Frosting:
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- ¼ cup powdered sugar (estimated as it is a typical amount for frosting sweetness)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to aerate the batter for a tender cake.
- Add Eggs and Liquids: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation. Then add the Limoncello liqueur and lemon juice along with the lemon zest for bright citrus flavor.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just blended; avoid overmixing to keep the cake tender.
- Bake Cake Layers: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Prepare Frosting: While the cakes bake and cool, beat together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy, creating a rich and creamy frosting.
- Assemble Cake: Once the cake layers have cooled completely, spread frosting on top of one layer, place the second layer on top, and then frost the entire cake for a beautifully finished dessert.
Notes
- Ensure the butter is at room temperature for easier creaming with sugar.
- Do not overmix the batter to maintain a tender crumb.
- Allow the cake to cool completely before frosting to prevent melting.
- The powdered sugar amount in the frosting is estimated; adjust sweetness to taste.
- Limoncello adds alcohol flavor; for a non-alcoholic version, substitute with lemon juice and an equal amount of water.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
